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Iron reduction potentiates hydroxyl radical formation only in flavonols (Articolo in rivista)

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Iron reduction potentiates hydroxyl radical formation only in flavonols (Articolo in rivista) (literal)

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Macakova, Katerina; Mladenka, Premysl; Filipsky, Tomas; Riha, Michal; Jahodar, Ludek; Trejtnar, Frantisek; Bovicelli, Paolo; Silvestri, Ilaria Proietti; Hrdina, Radomir; Saso, Luciano (2012)
Iron reduction potentiates hydroxyl radical formation only in flavonols
in Food chemistry; Elsevier Science London, London (Regno Unito)
(literal)

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Macakova, Katerina; Mladenka, Premysl; Filipsky, Tomas; Riha, Michal; Jahodar, Ludek; Trejtnar, Frantisek; Bovicelli, Paolo; Silvestri, Ilaria Proietti; Hrdina, Radomir; Saso, Luciano (literal)

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1. Charles Univ Prague, Fac Pharm Hradec Kralove, Dept Pharmacol & Toxicol, Hradec Kralove 50005, Czech Republic 2. Charles Univ Prague, Fac Pharm Hradec Kralove, Dept Pharmaceut Bot & Ecol, Hradec Kralove 50005, Czech Republic 3. CNR, Inst Biomol Chem, I-00185 Rome, Italy 4. Univ Roma La Sapienza, Dept Chem, I-00185 Rome, Italy 5. Univ Roma La Sapienza, Dept Physiol & Pharmacol Vittorio Erspamer, I-00185 Rome, Italy (literal)

Titolo

Iron reduction potentiates hydroxyl radical formation only in flavonols (literal)

Abstract

Flavonoids, substantial components of the human diet, are generally considered to be beneficial. However, they may possess possible pro-oxidative effects, which could be based on their reducing potential. The aims of this study were to evaluate the ability of 26 flavonoids to reduce ferric ions at relevant pH conditions and to find a possible relationship with potentiation of hydroxyl radical production. A substantial ferric ions reduction was achieved under acidic conditions, particularly by flavonols and flavanols with the catecholic ring B. Apparently corresponding bell-shaped curves displaying the pro-oxidant effect of flavonols quercetin and kaempferol on iron-based Fenton reaction were documented. Several flavonoids were efficient antioxidants at very low concentrations but rather inefficient or pro-oxidative at higher concentrations. Flavonols, morin and rutin were progressively pro-oxidant, while 7-hydroxyflavone and hesperetin were the only flavonoids with dose-dependent inhibition of hydroxyl radical production. Conclusively, administration of flavonoids may lead to unpredictable consequences with few exceptions. (C) 2012 Elsevier Ltd. All rights reserved. (literal)

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