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Comparing the Relative Reactivities of Food and Vitamin Molecules Toward Electrochemically Generated Superoxide in Dimethylformamide
Author(s) -
Lauw Sherman J. L.,
Yeo Joyce Y. H.,
Chiang Zhong,
Webster Richard D.
Publication year - 2017
Publication title -
chemelectrochem
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.182
H-Index - 59
ISSN - 2196-0216
DOI - 10.1002/celc.201600790
Subject(s) - chemistry , dimethylformamide , molecule , quenching (fluorescence) , reactivity (psychology) , superoxide , reactive oxygen species , oxygen , cyclic voltammetry , photochemistry , inorganic chemistry , nuclear chemistry , electrochemistry , fluorescence , organic chemistry , electrode , biochemistry , medicine , physics , alternative medicine , pathology , quantum mechanics , solvent , enzyme
Superoxide (O 2 .− ), an anionic radical of the reactive oxygen species (ROS) family, is continuously produced in the body and can lead to the undesirable modification and damage of important biological molecules. In the present study, the relative reactivities of 18 food and vitamin molecules toward electrochemically generated O 2 .− were investigated in N,N ‐dimethylformamide (DMF) solutions by using cyclic voltammetry (CV). The quenching of O 2 .− was measured by monitoring the decreases in the anodic currents of the reverse peaks after the one‐electron reduction of molecular oxygen (O 2 ), while systematically increasing the concentration of the test substrates. The reactivity of each compound was then approximated and compared using effective concentration indexes, EC 10 and EC 50 , which represent the amount of compound required to reduce the concentration of the electrochemically generated O 2 .− by 10 and 50%, respectively, under the present conditions. Where possible, the likely mechanisms that are involved in the scavenging of O 2 .− are also discussed.