Open AccessImportance of phenols structure on their activity as antinitrosating agents: A kinetic study
Author(s) -
Márcia Pessêgo,
Ana M. Rosa da Costa,
José A. Moreira
Publication year - 2011
Publication title -
journal of pharmacy and bioallied sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 36
eISSN - 0976-4879
pISSN - 0975-7406
DOI - 10.4103/0975-7406.76491
Subject(s) - nitrosation , chemistry , phenols , nitroso compounds , nitroso , amine gas treating , aromatic amine , deamination , organic chemistry , medicinal chemistry , enzyme
Nitrosative deamination of DNA bases induced by reaction with reactive nitrogen species (RNS) has been pointed out as a probable cause of mutagenesis. (Poly)phenols, present in many food items from the Mediterranean diet, are believed to possess antinitrosating properties due to their RNS scavenging ability, which seems to be related to their structure. It has been suggested that phenolic compounds will react with the above-mentioned species more rapidly than most amino compounds, thus preventing direct nitrosation of the DNA bases and their transnitrosation from endogenous N-nitroso compounds, or most likely from the transient N-nitrosocompounds formed in vivo.