Studies on inhibition mechanism of autoxidation by tannins and flavonoids. V. Radical-scavenging effects of tannins and related polyphenols on 1,1-diphenyl-2-picrylhydrazyl radical.

Yoshida, Takashi; Mori, Kazuko; Hatano, Tsutomu; Okumura, Tomoko; Uehara, Ikue; Komagoe, Keiko; Fujita, Yuzuru; Okuda, Takuo

doi:10.1248/cpb.37.1919

Cited by 239 publications

(132 citation statements)

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“…TBARS formation was determined as outlined above. 21) DPPH Radical Scavenging Assay in Vitro DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activty of SMS was determined according to the method of Yoshida et al 26) Defined amounts of SMS was incubated with 0.1 mM DPPH in 2 ml methanol/0.05 M phosphate (1 : 1 v/v) buffer (pH 7.6) for 10 min at room temperature. The kinetic decrease in DPPH absorbance at 520 nm was determined for the first 10 min after SMS addition.…”

Section: Glutathione Peroxidase (Gpx) Activity In Brain Tissuementioning

confidence: 99%

In Vitro Antioxidant Potentials of Traditional Chinese Medicine,Shengmai San and Their Relation to in Vivo Protective Effect on Cerebral Oxidative Damage in Rats.

Ichikawa

Konishi

2002

Biological & Pharmaceutical Bulletin

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Section: Glutathione Peroxidase (Gpx) Activity In Brain Tissuementioning

confidence: 99%

In Vitro Antioxidant Potentials of Traditional Chinese Medicine,Shengmai San and Their Relation to in Vivo Protective Effect on Cerebral Oxidative Damage in Rats.

Ichikawa

Konishi

2002

Biological & Pharmaceutical Bulletin

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“…Hydroxyl groups, which confer antioxidant activity to phenolic compounds (Rice-Evans et al, 1996), are generally not involved during condensation reactions (Singleton, 1987). After condensation, hydroxyl moieties may be less available for reaction with free radical species due to steric hindrance (Yoshida et al, 1989). A large number of compounds, formed as products of condensation reactions, have been elucidated (Jurd, 1967;Fulcrand et al, 1997;Fulcrand et al, 1998;Remy et al, 2000).…”

mentioning

confidence: 99%

Changes in the Phenolic Composition and Antioxidant Activity of Pinotage, Cabernet Sauvignon, Chardonnay and Chenin blanc Wines During Bottle Ageing

Beer

Joubert

Gelderblom

et al. 2017

SAJEV

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The effect of bottle ageing on the antioxidant activity of Pinotage, Cabernet Sauvignon, Chardonnay and Chenin blanc wines, using the 2,2'-azino-di-(3-ethylbenzothialozine-sulphonic acid) radical cation (ABTS•+) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH 0 ) scavenging assays, was determined. Storage at 0°C, 15°C or 30°C for a period of 12 months resulted in a significant (p ~ 0.05) decrease in both the total antioxidant activity (TAAAnTs and TAAoPPH) and the total phenol content of the wines. The antioxidant potency of the total phenols of most of the wines, which is a ratio of antioxidant activity to the total phenol content, also decreased. The total anthocyanins in the red wines decreased significantly (p ~ 0.05) over 12 months except for storage at 0°C, while the flavanol content of the Pinotage, Cabernet Sauvignon and Chardonnay wines increased up to nine months storage with a subsequent decrease to 12 months. The flavonol content of all the wines decreased, while only minor changes in their hydroxycinnamate content were observed during the storage period. Understanding the complexity of these reactions may provide clues for stabilising especially red wines to preserve the antioxidant activity without losing the beneficial effects of colouring and flavour development during bottle ageing.The ability of wines and other foods to prevent free radical-mediated diseases has been investigated recently (Halliwell & Gutteridge, 1990;Davies, 1995;Leake, 1998). The possible health-promoting properties of wine are related in part to phenolic compounds and their ability to act as antioxidants (Kinsella et al., 1993). In view of the greater health awareness among the public in terms of their diet, the antioxidant content or antioxidant potential may become a factor in determining the acceptability and marketability of wine and other foodstuffs. More information is, however, needed on the effect of technological factors and storage conditions on the antioxidant parameters of wine prior to consumption. Various technological factors relating to vineyard and vinification practices (Hurtado et al., 1997;Pellegrini et al., 2000), as well as the effect of cultivar (De Beer et al., 2003), were shown to alter the phenolic content and antioxidant activity of red and white wines.Bottle ageing is important for the improvement of red wine quality (Somers & Pocock, 1990). For white wine it can contribute to quality defects such as non-enzymatic browning and over-maturation, although some white wines may derive shortterm benefit from the development of a characteristic bottle bouquet (Marais & Pool, 1980). Conflicting reports regarding the effect of ageing on the antioxidant activity of red wines have been *Corresponding author: E-mail address: joubertl@arc.agric.za published. Manzocco et al. (1998) and Okuda et al. (2002) reported a decrease in 2,2-diphenyl-1-picrylhydrazyl radical (DPPH 0 ) scavenging activity for older wines based on the scavenging rate and total radical scavenging activity, respectively. Larrauri et al. (...

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“…Ethanol solutions of the test samples at various concentrations (0.1-100 μg/ml) were added to a solution of DPPH in methanol (0.2 mM) in 96 well plates. After storing these mixtures for 30 minutes at room temperature, the remaining amount of DPPH was colorimetrically determined at the wavelength of 520 nm using a microplate reader (Yoshida et al, 1989). The scavenging activity was determined by comparing the absorbance with that of ascorbic acid (1.5 μg/ml) as a positive control.…”

Section: Dpph Radical Scavenging Effectmentioning

confidence: 99%

Antiplatelet and Antithrombotic Activities of Lindera obtusiloba Extract in vitro and in vivo

Lee¹,

Kim²,

Lee³

et al. 2010

Biomolecules and Therapeutics

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-Several studies have shown that plant-derived polyphenols reduce cardiovascular accidents in high-risk patients and the inhibition of platelet function may be responsible for part of this benefit. Lindera obtusiloba is widely used in traditional herbal medicine for the treatment of cardiovascular and inflammatory diseases. Therefore, the antiplatelet and antithrombotic activities of Lindera obtusiloba Extracts (LOE) on in vitro platelet aggregation, radical scavenging activity and in vivo murine pulmonary thrombosis were examined. LOE was able to directly scavenge the stable DPPH radical in a concentration-dependent manner and its IC50 value was 3.9 ± 0.1 μg/ml. LOE significantly inhibited collagen-and ADP-induced platelet aggregation in a concentration-dependent manner and its IC 50 value is 0.9 ± 0.1 mg/ml and 0.4 ± 0.1 mg/ml respectively. The inhibitory effect of LOE was comparable to aspirin (IC50 values were 1.0 ± 0.5 and 1.0 ± 0.7 mg/ml, respectively). Furthermore, oral administration of LOE suppressed the death of mice with pulmonary thrombosis induced by intravenous injection of collagen plus epinephrine. Taken together, our results suggest LOE may be a promising candidate for antithrombotic agent, and the antithrombotic effect of LOE may be due to, at least in part, antiplatelet activity.

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Studies on inhibition mechanism of autoxidation by tannins and flavonoids. V. Radical-scavenging effects of tannins and related polyphenols on 1,1-diphenyl-2-picrylhydrazyl radical.

Cited by 239 publications

References 0 publications

In Vitro Antioxidant Potentials of Traditional Chinese Medicine,Shengmai San and Their Relation to in Vivo Protective Effect on Cerebral Oxidative Damage in Rats.

In Vitro Antioxidant Potentials of Traditional Chinese Medicine,Shengmai San and Their Relation to in Vivo Protective Effect on Cerebral Oxidative Damage in Rats.

Changes in the Phenolic Composition and Antioxidant Activity of Pinotage, Cabernet Sauvignon, Chardonnay and Chenin blanc Wines During Bottle Ageing

Antiplatelet and Antithrombotic Activities of Lindera obtusiloba Extract in vitro and in vivo

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