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Flavonoid Antioxidants: Rate Constants for Reactions with Oxygen Radicals.
Methods Enzymol. 234, 420-429 (1994)
This chapter describes the flavonoids that are plant secondary metabolites having a polyphenol structure, occurring mostly as glycosides or methoxylated derivatives, and sometimes as aglycones. It has been assumed for years that they act as antioxidants, primarily based on the fact that they extend the shelf-life of fat-containing foodstuffs. In contrast, an antioxidative function in plants themselves is still a matter of debate, even though protective effects during plant photooxidative processes. The biochemical background for the antioxidative effect of flavonoids is inhibition of lipid peroxidation, which has been observed on numerous occasions. Owing to the polyphenol structure, this inhibition can be brought about either by chelating of transition metals or by scavenging of free radicals with the formation of less reactive flavonoid aroxyl radicals. At present, radical scavenging is clearly the favored mechanism as evidenced by the lopsided ratio of reports on scavenging versus chelating properties of flavonoids. The chapter discusses the methods for oxygen radical generation. Radiolytic, photolytic, chemical, and enzymatic systems may be used as sources of oxygen radicals.
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Publication type
Article: Journal article
Document type
Scientific Article
ISSN (print) / ISBN
0076-6879
e-ISSN
0076-6879
Conference Title
Oxygen Radicals in Biological Systems Part D
Journal
Methods in Enzymology
Quellenangaben
Volume: 234,
Pages: 420-429
Publisher
Elsevier
Non-patent literature
Publications
Reviewing status
Peer reviewed
Institute(s)
Institute of Radiation Biology (ISB)