2018
DOI: 10.1021/acs.jpcb.8b08284
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Kaempferol Binding to Zinc(II), Efficient Radical Scavenging through Increased Phenol Acidity

Abstract: Zinc(II) enhances radical scavenging of the flavonoid kaempferol (Kaem) most significantly for the 1:1 Zn(II)-Kaem complex in equilibrium with the 1:2 Zn(II)-Kaem complex both with high affinity at 3-hydroxyl and 4carboxyl coordination. In methanol/chloroform (7/3, v/v), 1:1 Zn(II)-Kaem complex reduces β-carotene radical cation, β-Car •+ , with a second-order rate constant, 1.88 × 10 8 L• mol −1 •s −1 , while both Kaem and 1:2 Zn(II)-Kaem complex are nonreactive, as determined by laser flash photolysis. In eth… Show more

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Cited by 18 publications
(42 citation statements)
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“…The increase at 366 nm and the decrease at 433 nm in absorbance both giving the same first-order rate constant of 0.12 ± 0.01 min −1 . In contrast, apigenin (Scheme 1b) without 3-OH does not react with SnCl 2 (Figure 1c), which indirectly supports that Kaem chelate to SnCl 2 at 3-OH and 4-C=O excluding the possibility of Sn(II) chelating at 4-C=O and 5-OH [7,27,28]. This chelating mode is frequently found in metal-Kaem complexes like zinc(II) and ruthenium(II) [7,29,30].…”
Section: Formation and Stability Of [Sn(ii)(kaem) 2 ] Complexmentioning
confidence: 60%
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“…The increase at 366 nm and the decrease at 433 nm in absorbance both giving the same first-order rate constant of 0.12 ± 0.01 min −1 . In contrast, apigenin (Scheme 1b) without 3-OH does not react with SnCl 2 (Figure 1c), which indirectly supports that Kaem chelate to SnCl 2 at 3-OH and 4-C=O excluding the possibility of Sn(II) chelating at 4-C=O and 5-OH [7,27,28]. This chelating mode is frequently found in metal-Kaem complexes like zinc(II) and ruthenium(II) [7,29,30].…”
Section: Formation and Stability Of [Sn(ii)(kaem) 2 ] Complexmentioning
confidence: 60%
“…Flavonoids are a group of natural products with a variety of biological activities such as antioxidant, anti-inflammatory and anti-cancer [1][2][3][4][5][6]. Antioxidant activities of most flavonoids have recently been found to be enhanced by coordination of metal ions as reported by us [7,8] and by other authors [9][10][11][12][13][14][15]. In some cases, the presence of metal ions have been found to reduce the antioxidant activities of flavonoids depending on solvent, pH and the nature of flavonoids and metal ions [16,17].…”
Section: Introductionmentioning
confidence: 90%
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