Premium
Differential antioxidant and anti‐inflammatory activities of dietary polyphenols and vitamins
Author(s) -
Hapner Christopher,
Page Sabina,
Deuster Patricia,
Chen Yifan
Publication year - 2010
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.24.1_supplement.921.13
Subject(s) - chemistry , hemolysis , antioxidant , quercetin , ascorbic acid , polyphenol , pro oxidant , biochemistry , hydrogen peroxide , pharmacology , vitamin e , radical , food science , immunology , biology
The objective of this study was to determine if the anti‐oxidative and anti‐inflammatory activities of plant polyphenols and vitamins are associated with their antioxidant efficacy. We compared the inhibition of curcumin (CU), muscadine (MU), quercetin (Q), ascorbic acid (AA), α‐tocopherol (TP) and α‐tocotrienol (TT) on free radicals, oxidative hemolysis and neutrophil oxidative bursts. Fresh blood cells were obtained from healthy volunteers and used immediately for chemiluminescence and spectrophotometric analyses. MU was the most potent scavenger of superoxide, hydrogen peroxide and peroxyl radicals, whereas TP and TT were the least effective. Exposure of red blood cells (RBCs) to free radicals for 2 hours resulted in 41.2±9.0% hemolysis. Pre‐incubation of RBCs with Q (10μM) for 30 min significantly reduced the oxidative hemolysis to 4.8±1.3% (p<0.001), while no significant effects on hemolysis was found with other compounds. Pre‐incubation with quercetin caused greater inhibition of neutrophil burst (34.7±6.9% of control) induced by fMLP than with CU or MU (45.5±10.9 and 47.7% ±10.2 of control), whereas AA, TP and TT were ineffective. These results suggest that anti‐inflammatory rather than antioxidative action by polyphenols is more likely mediated by antioxidant capacity. Neither action can be explained through antioxidant potency solely. (This work was supported by USUHS Grant R091EH)