Flavonoids: Dietary occurrence and biochemical activity

Antioxidant effect of flavonoids after ascorbate/Fe2+-induced oxidative stress in cultured retinal cells11Abbreviations: BME, basal medium of Eagle; DCFH2, 2′,7′-dichlorodihydrofluorescein; LDH, lactate dehydrogenase; PC, partition coefficient; Rf, retardation factor; ROS, reactive oxygen species; TBA, thiobarbituric acid; and TBARS, thiobarbituric acid-reactive substances

In this study, we investigated the structure-activity relationship of four flavonoids, i.e. eriodictyol, luteolin, quercetin, and taxifolin, in cultured retinal cells after ascorbate/Fe(2+)-induced oxidative stress. The relative order of antioxidant efficacy, determined by the thiobarbituric acid method, was the following: eriodictyol > quercetin > luteolin > taxifolin. Upon preincubation, the flavonoids were also effective in reducing the extent of lipid peroxidation. Oxidative stress, determined by the changes in fluorescence of 2',7'-dichlorodihydrofluorescein, was also decreased in the presence of the flavonoids, showing the following order of antioxidant efficacy: eriodictyol > taxifolin approximately quercetin > luteolin. Ascorbate/Fe(2+)-induced oxidative stress or incubation in the presence of the flavonoids did not significantly affect the viability of retinal cells. We also evaluated the degree of membrane partition of the flavonoids. In this system, the results strongly suggest that the higher antioxidant activity of the flavonoids is not correlated with the presence of a double bond at C(2)-C(3) and/or a hydroxyl group at C(3) on the C ring, but rather may depend on the capacity to inhibit the production of reactive oxygen species to interact hydrophobically with membranes. Eriodictyol was shown to be the most efficient antioxidant in protecting against oxidative stress induced by ascorbate/Fe(2+) in the retinal cells.

Anti-genotoxicity of galangin as a cancer chemopreventive agent candidate

Flavonoids are polyphenolic compounds that are present in plants. They have been shown to possess a variety of biological activities at non-toxic concentrations in organisms. Galangin, a member of the flavonol class of flavonoid, is present in high concentrations in medicinal plants (e.g. Alpinia officinarum) and propolis, a natural beehive product. Results from in vitro and in vivo studies indicate that galangin with anti-oxidative and free radical scavenging activities is capable of modulating enzyme activities and suppressing the genotoxicity of chemicals. These activities will be discussed in this review. Based on our review, galangin may be a promising candidate for cancer chemoprevention.

Superoxide scavenging activities of sixty Chinese medicines determined by an ESR spin-trapping method using electrogenerated superoxide

Superoxide-scavenging activities of 60 kinds of Chinese herbal medicines were determined accurately by an electron spin resonance (ESR) spin-trapping technique using 5,5-dimethyl-1-pyrroline 1-oxide (DMPO) as a spin-trapping reagent. As a source of superoxide in this method, superoxide generated by one-electron reduction of the oxygen molecule in dimethyl sulfoxide solution was used. As a result of these studies, very powerful scavenging activity was found in Chinese medicines for inflammation, diseases of blood circulation and for tumors.

Bitter taste, phytonutrients, and the consumer: a review

Dietary phytonutrients found in vegetables and fruit appear to lower the risk of cancer and cardiovascular disease. Studies on the mechanisms of chemoprotection have focused on the biological activity of plant-based phenols and polyphenols, flavonoids, isoflavones, terpenes, and glucosinolates. Enhancing the phytonutrient content of plant foods through selective breeding or genetic improvement is a potent dietary option for disease prevention. However, most, if not all, of these bioactive compounds are bitter, acrid, or astringent and therefore aversive to the consumer. Some have long been viewed as plant-based toxins. As a result, the food industry routinely removes these compounds from plant foods through selective breeding and a variety of debittering processes. This poses a dilemma for the designers of functional foods because increasing the content of bitter phytonutrients for health may be wholly incompatible with consumer acceptance. Studies on phytonutrients and health ought to take sensory factors and food preferences into account.