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Methylated polyphenols are poor “chemical” antioxidants but can still effectively protect cells from hydrogen peroxide‐induced cytotoxicity
Author(s) -
Deng Dawei,
Zhang Jingli,
Cooney Janine M.,
Skinner Margot A.,
Adaim Aselle,
Jensen Dwayne J.,
Stevenson David E.
Publication year - 2006
Publication title -
febs letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.593
H-Index - 257
eISSN - 1873-3468
pISSN - 0014-5793
DOI - 10.1016/j.febslet.2006.08.051
Subject(s) - hydrogen peroxide , cytotoxicity , polyphenol , chemistry , antioxidant , biochemistry , combinatorial chemistry , in vitro
Several polyphenolic compounds, including flavonoids and phenolic acids, were compared with their per‐methylated forms in both chemical and cell‐based assays for antioxidant capacity. Methylation largely eliminated “chemical” antioxidant capacity, according to ferric reducing antioxidant power and oxygen radical absorbance capacity assays. Methylation, however, only moderately reduced protection of human Jurkat cells in culture, from hydrogen peroxide‐mediated cytotoxicity, at physiologically relevant concentrations. Neither methylated nor un‐methylated compounds were detectably metabolized by the cells. It appears that the protective mechanism of polyphenolic antioxidants against high concentrations of hydrogen peroxide in human cells may be largely unrelated to chemical antioxidant capacity.