Open AccessThe influence of wine polyphenols on reactive oxygen and nitrogen species production by rat macrophages RAW 264.7
Author(s) -
Milan Čı́ž,
Martina Pavelková,
Lucie Gallová,
Jana Kráľová,
Lukáš Kubala,
Antonı́n Lojek
Publication year - 2008
Publication title -
physiological research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.647
H-Index - 70
eISSN - 1802-9973
pISSN - 0862-8408
DOI - 10.33549/physiolres.931088
Subject(s) - resveratrol , nitric oxide , chemistry , quercetin , polyphenol , reactive nitrogen species , reactive oxygen species , antioxidant , catechin , biochemistry , flavonoid , food science , organic chemistry
The aim was to study the antioxidant properties of four winepolyphenols (flavonoids catechin, epicatechin, and quercetin, andhydroxystilbene resveratrol). All three flavonoids exertedsignificant and dose-dependent scavenging effects againstperoxyl radical and nitric oxide in chemical systems. Thescavenging effect of resveratrol was significantly lower. Allpolyphenols decreased production of reactive oxygen species(ROS) by RAW264.7 macrophages. Only quercetin quenched ROSproduced by lipopolysaccharide-stimulated RAW264.7macrophages incubated for 24 h with polyphenols. Quercetin andresveratrol decreased the release of nitric oxide by these cells ina dose-dependent manner which corresponded to a decrease iniNOS expression in the case of quercetin. In conclusion, thehigher number of hydroxyl substituents is an important structuralfeature of flavonoids in respect to their scavenging activityagainst ROS and nitric oxide, while C-2,3 double bond (present inquercetin and resveratrol) might be important for inhibition ofROS and nitric oxide production by RAW 264.7 macrophages.