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Antioxidants in Nutrition
Author(s) -
JOVANOVIC SLOBODAN V.,
SIMIC MICHAEL G.
Publication year - 2000
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/j.1749-6632.2000.tb06197.x
Subject(s) - chemistry , radical , reaction rate constant , singlet oxygen , radiolysis , quercetin , oxidative stress , quenching (fluorescence) , kaempferol , redox , photochemistry , antioxidant , hormesis , kinetics , reactive oxygen species , oxygen , biochemistry , organic chemistry , fluorescence , physics , quantum mechanics
A bstract : The harmful effects of oxidative processes in living organisms, in addition to chemical and biochemical media, can be reduced by antioxidants. The efficacy of an antioxidant depends on its reduction potential and kinetics of elimination of diverse free radicals. Redox potentials and reaction rate constants of selected gallocatechins and flavonoids were measured by pulse radiolysis and laser photolysis. The reduction potentials of the flavonoids studied were in the range of 0.33 V (quercetin) and 0.75 V (kaempferol). The rate constants of the superoxide radical with 15 flavonoids ranged from 10 5 ‐10 7 M −1 s −1 . Singlet oxygen quenching by flavonoids was also very rapid (from 10 5 to 10 8 M −1 s −1 ). These studies may be crucial in optimizing health and increasing longevity by reducing oxidative stress and biological damage.