Ascorbic acid modifies the free radical scavenging behaviour of catechin: An insight into the mechanism

Mahmoud, Mohamed A. A.; Chedea, Veronica Sanda; Detsi, Anastasia; Kefalas, Panagiotis

doi:10.1016/j.foodres.2013.02.023

Cited by 24 publications

(19 citation statements)

References 21 publications

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“…After 14 days of incubation in the absence of ascorbic acid, only 25% catechins were stable, whereas 60% catechins were stable in the presence of ascorbic acid. This is in line with earlier results that have shown the protective effect of the antioxidant, ascorbic acid, on catechin degradation by inhibiting procyanidin formation (a result of C-C bond formation between the catechin units) (Dube, Ng, Nicolazzo, & Larson, 2010;Mahmoud, Chedea, Detsi, & Kefalas, 2013). This is a very significant observation from this study and correlates well with earlier studies that have shown that the addition of gelatin and NaCl increases the stability of double emulsions by balancing the osmotic pressure gradient between W1 and W2 and increasing the adsorption of surfactant at the water and oil interface (Sapei et al, 2012).…”

Section: Compatibility Of Excipientssupporting

confidence: 93%

Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application

Aditya

Yang

et al. 2015

Journal of Functional Foods

104

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Section: Compatibility Of Excipientssupporting

confidence: 93%

Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application

Aditya

Yang

et al. 2015

Journal of Functional Foods

104

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“…On the other hand, the replacement of hydrogen atom by a saccharide at 3-position to form a glycosidic bond, the antioxidant activity decreases. The radical scavenging efficiency of flavonoids is related to their phenolic hydroxyl groups which follow the mechanism of H-atom transfer or the single electron transfer followed by sequential electron transfer-proton transfer (SETPT) [97][98][99][100]. As in the case of phenolic acids, the antioxidant activity of flavonoids, is based on the value of the dissociation energy of the O-H bond [67,97,101].…”

Section: Flavonoidsmentioning

confidence: 99%

Antioxidant Activity: The Presence and Impact of Hydroxyl Groups in Small Molecules of Natural and Synthetic Origin

Al-Mamary¹,

Moussa²

2021

Antioxidants - Benefits, Sources, Mechanisms of Action

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Polyhydroxylated natural phenolic compounds, especially those with low molecular weights, are characterized by their ability to eliminate free radicals as they act as strong antioxidants. The various types of phenolic compounds represent the most important natural antioxidants in addition to some vitamins. The chemical structures of these compounds is discussed in details with their action mechanisms to remove free radicals and prevent many incurable and malignant diseases. In addition to these natural compounds, the last two decades have witnessed increased attempts by many scientific groups and research centers to synthesize chemical compounds in large quantities to mimic these natural compounds, but at a lower cost and greater biological effectiveness. Herein, we conduct a chemical survey of relevant synthetic compounds containing the hydroxyl groups prepared in chemical laboratories and studied for their biological efficacies, such as their effectiveness as antioxidants, as well as the mechanism of elimination of free radicals.

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“…This dual behavior have been attributed to reaction variables like reagents concentration and pH (84,85) . Between these are highlighted flavonoids (86) , carotenoids, ascorbic acid, tocopherols (87) and DHB (88)(89)(90)(91) .…”

Section: Ligands Effects On Fenton Reactionmentioning

confidence: 99%

Fenton Reaction Driven by Iron Ligands

Salgado

Melín

Contreras

et al. 2013

J. Chil. Chem. Soc.

101

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One of the most important sources of reactive oxygen species (ROS) in biological systems is the Fenton reaction. In this, the Fe 2+ or Fe 3+ reacts with H 2 O 2 to produce ROS as the hydroxyl radical (•OH), superoxide radical (O 2 •-) and singlet oxygen ( 1 O 2 ). The main ROS, responsible for the high oxidizing power of the Fenton reaction, is not clear. Some authors claim that the principal reactive species is •OH, while others propose a ferryl specie (Fe 4+ or [FeO] 2+ ) (1,2) . Recently, have been proposed that the kind of reaction species produced depends mainly of pH and the iron composition of the coordination sphere. This is highlighted for Fe 3+ , because in mono and (some) bis-complexes Fe 3+ is reduced to Fe 2+ and there are some positions occupied by water or hydroxide ligands, readily to be exchanged by H 2 O 2 . On the other hand, in tris-complexes there are not any positions occupied by water or hydroxide, avoiding the formation of peroxo-complexes, necessary for Fenton or Fenton like reaction.The 1,2-dihydroxybenzenes (DHBs) have been described as modulators of Fenton reaction. The DHBs driven Fenton reaction have been used for environmental applications as an advanced oxidation process. Furthermore, these systems participate in different biological process, as the wood biodegradation by fungi and oxidative stress in neurodegenerative diseases.In this review, the effect of 1,2-dihydroxybenzenes on the activated species production by the Fenton and Fenton like reaction will be discussed and its participation in different systems.

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Ascorbic acid modifies the free radical scavenging behaviour of catechin: An insight into the mechanism

Cited by 24 publications

References 21 publications

Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application

Curcumin and catechin co-loaded water-in-oil-in-water emulsion and its beverage application

Antioxidant Activity: The Presence and Impact of Hydroxyl Groups in Small Molecules of Natural and Synthetic Origin

Fenton Reaction Driven by Iron Ligands

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