Iron reduction potentiates hydroxyl radical formation only in flavonols

Macáková, Kateřina; Mladěnka, Přemysl; Filipský, Tomáš; Říha, Michal; Jahodár, L; Trejtnar, František; Bovicelli, Paolo; Silvestri, Ilaria Proietti; Hrdina, Radomír; Saso, Luciano

doi:10.1016/j.foodchem.2012.06.107

Cited by 57 publications

(48 citation statements)

References 31 publications

(72 reference statements)

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“…(50) The presence of a double bond between C2 and C3 in the C ring also influences the iron complexation efficiency. (58) Mladenka et al (59) and Macakova et al (54) have clearly demonstrated the pH dependency of the ironflavonoid complexes. The iron binding at neutral-physiological pH forms stable complexes, while at more acidic pH the ferrous chelation was less pronounced.…”

Section: Phenolic Compoundsmentioning

confidence: 97%

“…This could be due to the dissociation in the 7-OH group which is more prone to acidic conditions compared to the 4'-OH group and 5-OH group. (54) Also the reduction of Fe 3+ to Fe 2+ by the flavonoids was more pronounced at acidic pH than at neutral pH (54) which is another important feature to increase the iron bioavailability.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…(51)(52)(53)(54)(55) In general ortho-dihydroxy (catechol) or trihydroxy (galloyl) groups need to be present in the structure of the PC to be able to bind iron. (51,56) Knockaert et al (55) showed that the interaction between iron and gallic acid was pH dependent and different if iron was present as Fe 2+ or as Fe 3+ .…”

Section: Phenolic Compoundsmentioning

confidence: 99%

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Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

Gabaza

Muchuweti

Vandamme

2016

Food Reviews International

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Many weaning and complementary foods in Africa are plant based thus are not good sources of bioavailable iron and zinc owing to the presence of anti-nutritional factors, in particular phytic acid, phenolic compounds and to some extent dietary fiber. Several strategies are being developed to increase levels of bioavailable iron and zinc in plant based diets. These strategies range from fortification, biofortification, dietary diversification and use of household processing methods such as soaking, cooking, germination and fermentation. Fermentation poses a great potential as a significant amount of these foods in Africa involve a natural fermentation step.Exploration of this process could offer a more economical and sustainable way to reduce iron and zinc binders and consequently increase the bioavailability of the minerals in diets consisting of fermented cereals.

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Section: Phenolic Compoundsmentioning

confidence: 97%

Section: Phenolic Compoundsmentioning

confidence: 99%

See 1 more Smart Citation

Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

Gabaza

Muchuweti

Vandamme

2016

Food Reviews International

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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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“…28,29 To prevent ROS formation in the organism, the quantity of unbound iron is limited by iron binding proteins. 2 Nevertheless, iron can be mobilized from these proteins in iron imbalance conditions, and in such situations takes part in redox reactions and generates ROS.…”

Section: Suitable Redox Potential Of Complexesmentioning

confidence: 99%

Iron Chelating Agents for Iron Overload Diseases

Crisponi

Nurchi

Zoroddu

2014

Thalassemia Reports

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Although iron is an essential element for life, an excessive amount may become extremely toxic both for its ability to generate reactive oxygen species, and for the lack in humans of regulatory mechanisms for iron excretion. Chelation therapy has been introduced in clinical practice in the seventies of last century to defend thalassemic patients from the effects of iron overload and, in spite of all its limitations, it has dramatically changed both life expectancy and quality of life of patients. It has to be considered that the drugs in clinical use present some disadvantages too, this makes urgent new more suitable chelating agents. The requirements of an iron chelator have been better and better defined over the years and in this paper they will be discussed in detail. As a final point the most interesting ligands studied in the last years will be presented.

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Iron reduction potentiates hydroxyl radical formation only in flavonols

Cited by 57 publications

References 31 publications

Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

Fenton Reaction Driven by Iron Ligands

Iron Chelating Agents for Iron Overload Diseases

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