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Protection against peroxynitrite by cocoa polyphenol oligomers
Author(s) -
Arteel Gavin E,
Sies Helmut
Publication year - 1999
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/s0014-5793(99)01498-2
Subject(s) - peroxynitrite , chemistry , tetramer , monomer , theobroma , nitration , polyphenol , proanthocyanidin , biochemistry , catechin , molar ratio , superoxide , organic chemistry , antioxidant , botany , biology , enzyme , catalysis , polymer
Flavonoids, natural plant constituents, protect against peroxynitrite and can thereby play a role in defense against this mediator of inflammation. Procyanidin oligomers of different size (monomer through nonamer), isolated from the seeds of Theobroma cacao , were examined for their ability to protect against peroxynitrite‐dependent oxidation of dihydrorhodamine 123 and nitration of tyrosine. By molarity, oligomers were more effective than the monomeric epicatechin; the tetramer was particularly efficient at protecting against oxidation and nitration reactions. These results suggest that epicatechin oligomers found in cocoa powder and chocolate may be a potent dietary source for defense against peroxynitrite.