Pallidol, a resveratrol dimer from red wine, is a selective singlet oxygen quencher

He, Shan; Jiang, Liyan; Wu, Bin; Pan, Yuanjiang; Sun, Cuirong

doi:10.1016/j.bbrc.2008.12.039

Cited by 50 publications

(41 citation statements)

References 29 publications

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“…Kim et al (24) reported that the k ox-Q þ k q value for BHA in methanol was 3.37 Â 10 7 M -1 s -1 . The total singlet oxygen quenching rate constant of a similarly structured compound, pallidol, in water has been previously reported (31). To our knowledge, however, the total singlet oxygen quenching rate constant of resveratrol in methanol has never been previously reported.…”

Section: Resultsmentioning

confidence: 93%

Electron Spin Resonance and Luminescence Spectroscopic Observation and Kinetic Study of Chemical and Physical Singlet Oxygen Quenching by Resveratrol in Methanol

Jung

Choi

2010

J. Agric. Food Chem.

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Electron spin resonance (ESR) spectroscopy and near-infrared (NIR) fluorescence spectroscopy were performed to observe singlet oxygen quenching by resveratrol. Resveratrol greatly decreased the 2,2,6,6-Tetramethyl-4-piperidone-N-oxyl radical signal as determined by ESR spectroscopy. Resveratrol also efficiently decreased luminescence emission at 1268 nm as studied with a NIR spectrofluorometer, showing positive evidence of singlet oxygen quenching by resveratrol. The total singlet oxygen quenching rate constant (kr+kq) of resveratrol in methanol was determined to be 2.55×10(7) M(-1) s(-1). The singlet oxygen chemical quenching rate constant (kr) of resveratrol was calculated by measuring its reaction rate with singlet oxygen relative to that of α-terpinene in the same solution under light illumination. The kr value of resveratrol was 1.15×10(6) M(-1) s(-1). The percent partition of chemical quenching over total singlet oxygen quenching (kr×100)/(kr+kq) for resveratrol was 5.11%. The results showed that resveratrol quenches singlet oxygen almost exclusively through the mechanism of physical quenching. Resveratrol showed a protective activity similar to that of BHA on the methylene blue sensitized photooxidation of α-terpinene. This unambiguously explains the mechanism of how resveratrol protects tissues and cells in biological systems or important nutrients in food systems against their photosensitized oxidations.

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Section: Resultsmentioning

confidence: 93%

Electron Spin Resonance and Luminescence Spectroscopic Observation and Kinetic Study of Chemical and Physical Singlet Oxygen Quenching by Resveratrol in Methanol

Jung

Choi

2010

J. Agric. Food Chem.

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“…For the m-THPC (5,10,15,20-tetra(m-hydroxyphenyl)chlorin) sensitizer, the singlet oxygen lifetime in DMSO is 19 ls compared to 65 ls in CH 3 CN [97]. According to the literature, DMSO, H 2 O, CH 3 OH, C 2 H 5 OH and DMF are singlet oxygen quenchers [98][99][100]. In addition, it is confirmed that the lifetime of 1 O 2 in acetonitrile is high.…”

Section: Resultsmentioning

confidence: 80%

Oxidation of benzoins to benzils in the presence of porphyrin sensitizers by air and sunlight or visible light

et al. 2013

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In this work, two new aerobic routes are introduced for the oxidation of a variety of benzoins to benzils by using molecular oxygen in the presence of porphyrins as sensitizers, using white light or sunlight in acetonitrile under mild conditions. The methods have a wide range of applications, do not involve cumbersome work-up, exhibit chemoselectivity and proceed under mild reaction conditions. The resulting products are obtained in good yields in a reasonable time.

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“…2) with the hyperfine splitting constants (a N 5 14.3 G, a H b 5 11.7 G, a H g 5 1.3 G) [22,23]. In the presence of the antioxidants at different concentrations, ESR spectra changed with their corresponding concentrations.…”

Section: Esr Spin-trapping Measurementsmentioning

confidence: 94%

On‐line HPLC method for screening of antioxidants against superoxide anion radical from complex mixtures

Sun

Chen

et al. 2010

J of Separation Science

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A practical approach for rapidly screening antioxidants against superoxide anion radicals from complex mixtures was developed based on the quantitative difference in active compounds before and after their reaction. To test the effectiveness of the approach, seven flavonoids with antioxidative properties were investigated both individually and in a mixture. Using the approach, antioxidants could be rapidly separated and screened with a ranked order of activities in the meantime. The radical scavenging activities were in the following order: quercetin > kaempferol > fisetin > puerarin > luteolin > rutin > baicalein. The order of activity was conducted by comparing the scavenging ratio of the antioxidant, which was completely consistent with the results obtained from the traditional electronic spin resonance. Then, the method was successfully applied to black tea extracts. This approach is fast and convenient for screening, isolating, and analyzing potential antioxidants from a mixture with good quantitative and reproducible ability.

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Pallidol, a resveratrol dimer from red wine, is a selective singlet oxygen quencher

Cited by 50 publications

References 29 publications

Electron Spin Resonance and Luminescence Spectroscopic Observation and Kinetic Study of Chemical and Physical Singlet Oxygen Quenching by Resveratrol in Methanol

Electron Spin Resonance and Luminescence Spectroscopic Observation and Kinetic Study of Chemical and Physical Singlet Oxygen Quenching by Resveratrol in Methanol

Oxidation of benzoins to benzils in the presence of porphyrin sensitizers by air and sunlight or visible light

On‐line HPLC method for screening of antioxidants against superoxide anion radical from complex mixtures

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