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Globally, approximately 80 million units of blood are donated in each year (1). At the end of 2015, about 2 million units of blood are collected by the Turkish Red Cresent in Turkey (2). Currently, storage procedures of blood bags in the blood banks, to support a healthy and safe blood is required for conditions that guarantee the maximized storage time. Stored bloods can be retained at 2-6 °C for up to a month at present. There are two criteria determined for maximum storage period. These criterias; during the storage period rate of hemolysis in erythrocytes should not exceed 1% and after the transfusion at least 75% of RBCs should stay alive in the first 24 hours (3). In many clinical situation, blood transfusion is necessary, such as deep anemia, acute blood loss and some surgeries (4,5). Several studies indicated that while the stored blood maintained at optimum conditions, some adverse change occurs called as "storage lesion" time-dependently. These are increase of lipid peroxidation, decrease of antioxidant capacity and some morphological change in the blood components (6,7). Some antioxidants or metal binding chelators are adding to minimize these undesirable changes and increase the effectiveness of preservative solutions (6). Tannic acid and caffeic acid are phenolic compounds which are commonly found in our daily diet (8-10). The antioxidant activity of phenolic compounds is mainly attributed to their redox properties, which allow them to act as reducing agents, hydrogen donors and quenchers of singlet oxygen. In addition, they may also possess metal chelation properties (10). Tannic acid is a naturally occurring polyphenol compound found largely in the fruits and vegetables, such as; pear, banana, cowpea, lentil and black tea and also found in chocolate, wine, beer and coffee (1012). Gülçin et al. (10) repoted that 15 μg/mL concentration of tannic acid inhibit peroxidation of linoleic acid emulsion 97.7%. In addition, it has scavenging activity of free radicals such as 1,1diphenyl-2-picryl-hydrazyl free radical (DPPH), 2,20azino-bis(ABTS), superoxide anion and chelation ABSTRACT

In Stored Human Blood, The Inhibitor Effect of Tannic Acid and Caffeic Acid on Lipid Peroxidation and Oxidative DNA Damage