The beneficial effect of three flavonols against oxidative damage

dc.creatorPereira, AL
dc.creatorCesquini, M
dc.creatorTomizawa, E
dc.creatorTorsoni, MA
dc.creatorOgo, SH
dc.date2003
dc.dateMAY
dc.date2014-11-14T13:49:47Z
dc.date2015-11-26T17:15:12Z
dc.date2014-11-14T13:49:47Z
dc.date2015-11-26T17:15:12Z
dc.date.accessioned2018-03-29T00:03:27Z
dc.date.available2018-03-29T00:03:27Z
dc.identifierJournal Of Food Biochemistry. Food Nutrition Press Inc, v. 27, n. 2, n. 141, n. 152, 2003.
dc.identifier0145-8884
dc.identifierWOS:000183166200004
dc.identifier10.1111/j.1745-4514.2003.tb00272.x
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/78411
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/78411
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/78411
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1281989
dc.descriptionThe ability of three related naturally occurring flavonols in inhibiting Hb oxidation and lipid peroxidation of human erythrocyte membranes was evaluated. The flavonols tested exhibited the following order of potency to inhibit tent-butyl hydroperoxide-induced Hb oxidation: quercetin > rutin > morin. The Hb oxidation was estimated by the extent of metHb and hemichrome formation induced by tertbutyl hydroperoxide. Quercetin or rutin (0.5 mM) increased oxyHb levels about 33% and 10%, respectively. Morin (0.5 mM) was pro-oxidant, decreasing the oxyHb about 7%. Despite the pro-oxidant action on Hb oxidation, morin offered greater protection against lipid peroxidation than rutin, preventing the formation of TBA reactive substances by 33.1%, at 0.2 mM. However, quercetin (0.2 mM) provided approximately 50% protection against TBARS formation. The results show that the flavonoids tested are protective for Hb oxidation and lipid peroxidation on erythrocyte membrane subjected to oxidative stress. Quercetin in particular, may be useful in diminishing oxidative damage to red blood cells.
dc.description27
dc.description2
dc.description141
dc.description152
dc.languageen
dc.publisherFood Nutrition Press Inc
dc.publisherTrumbull
dc.publisherEUA
dc.relationJournal Of Food Biochemistry
dc.relationJ. Food Biochem.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectNuclear-dna Damage
dc.subjectLipid-peroxidation
dc.subjectHeart-disease
dc.subjectAntioxidant
dc.subjectHemoglobin
dc.subjectQuercetin
dc.subjectOxygen
dc.subjectHydroperoxide
dc.subjectGlutathione
dc.subjectProtection
dc.titleThe beneficial effect of three flavonols against oxidative damage
dc.typeArtículos de revistas


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