Initiation of lipid peroxidation in biological systems

Can apple antioxidants inhibit tumor cell proliferation? Generation of H(2)O(2) during interaction of phenolic compounds with cell culture media

It has recently been suggested that the ability of apple extracts to inhibit proliferation of tumor cells in vitro may be due to phenolic/flavonoid antioxidants. Our study demonstrates that this inhibition is caused indirectly by H(2)O(2) generated through interaction of the phenolics with the cell culture media. The results indicate that many previously reported effects of flavonoids and phenolic compounds on cultured cells may result from similar artifactual generation of oxidative stress. We suggest that in order to prevent such artifacts, the use of catalase and/or metmyoglobin in the presence of reducing agents should be considered as a method to decompose H(2)O(2) and prevent generation of other reactive oxygen species, which could affect cell proliferation. The use of tumor cells and "nontumor cells" in a bioassay to measure antioxidant activity, in this context, is potentially misleading and should be applied with caution.

Chilling-induced leaf abscission of Ixora coccinea plants. III. Enhancement by high light via increased oxidative processes

The role of increased oxidation induced by successive stresses of chilling and high light in the induction of leaf abscission was studied in Ixora coccinea plants in relation to auxin metabolism and oxidative processes. Exposure of plants following dark chilling (7 degrees C for 3 days) to high light (500-700 &mgr;mol m-2 s-1 photosynthetically active radiation) for 5 h at 20-25 degrees C enhanced chilling-induced leaf abscission. This abscission was inhibited by pretreatment with the antioxidant butylated hydroxyanisole, alpha-naphthaleneacetic acid or the ethylene action inhibitor, 1-methylcyclopropene. The oxidative processes initiated during the low light period following the dark chilling period, such as indoleacetic acid (IAA) decarboxylation and lipid peroxidation, were further enhanced by subsequent exposure to high light. Photoinhibition, expressed by the reduction of the chlorophyll fluorescence parameter Fv/Fm, was evident following exposure to high light, irrespective of the temperature of the pretreatment, but this reduction persisted only in chilled plants. This suggests that oxidative processes generated during and after the chilling period might have inhibited the recovery from photoinhibition. The chilling stress under darkness induced a 60% reduction in superoxide dismutase (SOD) activity and significant increases (130-600%) in the activities of several other antioxidative enzymes. These data suggest that the chilling-induced reduction in SOD activity may well be responsible for the increase in the oxidative stress induced by the subsequent light treatment, as expressed by the increased enzymatic activities. Taken together, this study provides further support for the involvement of oxidative processes in the events occurring in tissues exposed to sequential chilling and light stresses, leading to reduction in free IAA content in the abscission zone and to leaf abscission.

Oxidative status of plasma and muscle in rabbits supplemented with dietary vitamin E

Thirty New Zealand white rabbits, mean weight 2 kg, were divided into three equal groups balanced for body weight and randomly assigned to a diet containing 60 (C), 150 (T1) or 375 (T2) mg/kg of all-rac-alpha-tocopheryl acetate. After 29 days, the animals were slaughtered. alpha-Tocopherol was assayed in muscle (longissimus dorsi) and plasma; triglycerides and cholesterol (total, high density lipoprotein, low density lipoprotein) were analysed in plasma; reactive oxygen metabolites (ROMs) were analysed in serum; and thiobarbituric acid-reactive substances (TBARS) were analysed in muscle. There were no body weight and food intake differences between the groups. The plasma vitamin E and vitamin E:lipid ratio were significantly higher in groups T1 and T2 than in C, but increases were not linearly related to dietary levels. Muscle alpha-tocopherol concentrations in the treated groups were significantly higher than in C, and linearly related (R =.67) to the vitamin E:lipid ratio. ROM and vitamin E levels in blood were inversely related (R =.74), with ROMs significantly lower in the treated groups than in C. The 60-mg/kg dose of C recommended by the National Research Council was unable to control ROM production. Lipid oxidation in muscle was significantly lower in T2 than in the other groups, and TBARS correlated significantly with muscle vitamin E (R =.61) and serum ROM (R =.73). These data suggest that vitamin E supplemented at 375 mg/kg diet can effectively control ROM production and improve muscle lipostability. ROM assay provides a useful indirect estimate of the oxidative status of muscle in vivo.

The origin of red cell fluorescence caused by hydrogen peroxide treatment

Fluorescence in red cells following hydrogen peroxide treatment has been attributed to lipid peroxidation of the membrane. The putative relationship between lipid peroxidation and fluorescence was questioned by the finding that BHT and alpha-tocopherol, which are thought to inhibit lipid peroxidation, do not inhibit the fluorescence detected by flow cytometry. Furthermore, lipid peroxidation induced in red cells by the Fe(III)-ADP-ascorbate system did not produce fluorescence. These results require an alternative explanation for the hydrogen peroxide-induced fluorescence. A role for reduced hemoglobin is indicated by the inhibition of fluorescence by pretreatment of cells with CO that binds strongly to ferrohemoglobin and nitrite that oxidizes ferrohemoglobin. Our earlier studies have shown the formation of fluorescent heme degradation products during the reaction of purified hemoglobin with hydrogen peroxide, which was also inhibited by CO and nitrite pretreatment. The fluorescence produced in red cells after the addition of hydrogen peroxide can, therefore, be attributed to fluorescent heme degradation products.

Measurement of plasma F2-isoprostanes as an index of lipid peroxidation does not appear to be confounded by diet

F2-isoprostanes (F2-IPs) are formed by the free radical-catalysed oxidation of arachidonic acid. The measurement of F2-IPs, especially 8-epi-PGF2alpha, is recognised as a reliable marker of lipid peroxidation and is currently used as a sensitive index of oxidative stress in vivo. The majority of 8-epi-PGF2alpha present in the circulation occurs in association with lipoproteins which are synthesised in the liver. Since lipoproteins are derived from dietary fatty acids and triglycerides, it is possible that 8-epi-PGF2alpha generated in polyunsaturated fatty acid-rich food (during initial processing/packaging or during meal preparation) may become incorporated within these lipoproteins during synthesis. In view of the growing use of 8-epi-PGF2alpha as a marker of lipid peroxidation in vivo in nutritional or clinical studies, it is therefore important to investigate the possibility that the circulating levels measured could be confounded by the presence of 8-epi-PGF2alpha in food. In this study we evaluated the levels of 8-epi-PGF2alpha present in several popular fast-foods, using a combination of solid phase extraction and gas chromatography-mass spectrometry. Fast-foods were selected to represent meals prepared from vegetable-, chicken-, fish- and meat-derived ingredients. Total (free + esterified) 8-epi-PGF2alpha levels ranged from 0.09 to 0.73 pmol/g (122-644 pmol/mmol arachidonic acid), with the highest levels present in beef-derived meals. Further investigation of hamburgers and cheeseburgers revealed 8-epi-PGF2alpha levels of 1.83 +/- 0.24 and 0.84 +/- 0.03nmol/mmol arachidonic acid, respectively. Lower concentrations of vitamin E were found in the hamburgers. The postprandial contribution to plasma 8-epi-PGF2alpha levels following ingestion of 100 g portions of these fast-foods would therefore be expected to be no greater than the low picomole range, and would be unlikely to influence the normal endogenous levels of 8-epi-PGF2alpha and those produced during oxidative stress.

Volatiles from roasted byproducts of the poultry-processing industry

Volatiles of roasted chicken breast muscle and byproducts, such as backbones, breastbones, spent bones, and skin, were investigated. Total volatile concentrations ranged from 2030 ppb in the roasted backbones to 4049 ppb in the roasted skin. The major classes of volatile compounds detected in roasted samples were aldehydes (648-1532 ppb) and alcohols (336-1006 ppb). Nitrogen- and/or sulfur-containing compounds were also detected in appreciable quantities (161-706 ppb) in all samples. For all samples, hexanal and 2-methyl-2-buten-1-ol were dominant among the aldehydes and alcohols, respectively. Among the nitrogen- and sulfur-containing compounds, Maillard reaction products, such as tetrahydropyridazines, piperidines, and thiazoles, were the major contributors to the total volatile content in all samples. The composition of volatiles observed in roasted byproducts was markedly different from that of the roasted breast muscle. Therefore, the blending of the byproducts in appropriate proportions or blending of volatile flavor extracts from different byproducts may be necessary to obtain an aroma that mimics roasted chicken aroma.

Modulation of lipid peroxidation and antioxidant enzymes in murine salivary gland by dietary fatty acid ethyl esters

The present study was undertaken to investigate the effect of n-9, n-6, and n-3 dietary fatty acid ethyl esters on basal (uninduced) and Fe2+/ascorbate (induced) lipid peroxidation (LPO) in salivary gland (SG) of mice. Feeding n-3 ethyl ester polyunsaturated fatty acids (PUFA) increased the uninduced and induced LPO in SG homogenates. In contrast, feeding olive oil ethyl esters (n-9) significantly lowered the induced and uninduced LPO in SG tissue. Salivary gland susceptibility to LPO increased in the order of: olive oil < corn oil < safflower oil < n-3 ethyl esters. Olive oil esters in the diet increased primarily the 18:1 levels in SG tissue. Whereas feeding n-3 PUFA notably increased the superoxide dismutase (SOD) and catalase activities in SG homogenates, no significant changes were seen between n-9 and n-6 PUFA-fed mice. Lower levels of Vitamin E (Vit E) in the tissues of n-3 PUFA-fed mice indicate that the higher the dietary lipid unsaturation, the higher the requirement for Vit E in the diet. Our results indicate that, similar to other organs, salivary gland susceptibility to uninduced or induced oxidation depends on the source of dietary PUFA. In conclusion, feeding olive oil increases the resistance of SGs to induced and uninduced LPO.

Hemoglobin and iron-evoked oxidative stress in the brain: protection by bile pigments, manganese and S-nitrosoglutathione

In the present in vitro and in vivo study we investigated the pro-oxidant effects of hemoglobin, as well as the antioxidant effects of its metabolites, in the brain. Incubation of rat brain homogenates with hemoglobin (0-10 microM) but not hemin induced lipid peroxidation up to 24 h (EC50 = 1.2 microM). Hemoglobin's effects were similar to ferrous ion (EC50 = 1.7 microM) and were blocked by the chelating agent deferoxamine (IC50 0.5 microM) and a nitric oxide-releasing compound S-nitrosoglutathione (IC50 = 40 microM). However, metabolites of hemoglobin - biliverdin and bilirubin - inhibited brain lipid peroxidation induced by cell disruption and hemoglobin (biliverdin IC50 = 12-30 and bilirubin IC50 = 75-170 microM). Biliverdin's antioxidative effects in spontaneous and iron-evoked lipid peroxidation were further augmented by manganese (2 microM) since manganese is an antioxidative transition metal and conjugates with bile pigments. Intrastriatal infusion of hemoglobin (0-24 nmol) produced slight, but significant 20-22% decreases in striatal dopamine levels. Whereas, intrastriatal infusion of ferrous citrate (0-24 nmol) dose-dependently induced a greater 66% depletion of striatal dopamine which was preceded by an acute increase of lipid peroxidation. In conclusion, contrary to the in vitro results hemoglobin is far less neurotoxic than ferrous ions in the brain. It is speculated that hemoglobin may be partially detoxified by heme oxygenase and biliverdin reductase to its antioxidative metabolites in the brain. However, in head trauma and stroke, massive bleeding could significantly produce iron-mediated oxidative stress and neurodegeneration which could be minimized by endogenous antioxidants such as biliverdin, bilirubin, manganese and S-nitrosoglutathione.

Free radicals and hearing. Cause, consequence, and criteria

Reactive oxygen and nitrogen species, including free radicals, are produced in the human body in both health and disease. In health, they may arise as regulatory mechanisms, intercellular signaling species, or as bacteriocidal agents. Their production is normally controlled by the antioxidant defense mechanisms that include intracellular enzymes--for example, glutathione peroxidase and superoxide dismutase--and low molecular-mass compounds such as vitamin E or ascorbic acid. Although repair mechanisms exist, some steady-state basal oxidative damage occurs in all individuals. Oxidative stress arises when there is a marked imbalance between the production and removal of reactive oxygen and nitrogen species. This may originate from an overproduction of these substances or from a depletion in the antioxidant defenses. Certain drugs may induce oxidative stress by forming drug-derived radicals that can not only deplete the antioxidant defenses but can also react directly with biomolecules. To be able to assess whether oxidative stress is occurring in a particular tissue, reliable biomarkers of oxidative damage are required. Since oxidative stress can damage all major biomolecules in vitro and probably in vivo, biomarkers for DNA, protein, and lipid damage are being developed which, when taken with an assessment of the antioxidant status of the individual, will allow evaluation of the involvement of oxidative stress in the etiology of disease and in the side effects of drugs. There is some evidence to suggest that free radical-mediated damage may be involved in the ototoxicity of aminoglycosides and cisplatin derivatives. Whether this is a cause or consequence of the toxic insult to the sensory hair cells of the inner ear remains to be determined.

Effect of freezing and microbial growth on myoglobin derivatives of beef

The effect of freezing and bacterial growth on the discoloration of beef was assessed by measuring myoglobin derivatives myoglobin (MB), oxymyoglobin (MBO(2)), and metmyoglobin (METMB) on the surfaces of fresh and frozen-thawed packaged beef cuts stored at 2 degrees C and analyzed after 0, 3, 6, 9, and 12 days of storage. MB, MBO(2), and METMB concentrations were measured spectrophotometrically. Frozen-thawed beef samples experienced less "blooming" (conversion of MB to MBO(2)) and more rapid discoloration than fresh cuts during storage. By day 3, >20% METMB was formed in the frozen-thawed samples, whereas the fresh samples reached this value after day 6 of storage. The rates of MB oxidation were similar (P > 0.05) for sterile and frozen-thawed inoculated (Pseudomonas fluorescens at a rate of 1.5 colony forming units/cm(2).cm(2) area) samples from day 0 through day 6 of storage. For storage periods of less than a week, bacterial growth is not a major cause of meat discoloration. After day 6, the high bacterial growth rate resulted in a rapid increase in METMB formation. Possible mechanisms for MB oxidation in frozen-thawed beef are suggested.

Food processing and lipid oxidation

Food lipids are principally triacylglycerides, phospholipids and sterols found naturally in most biological materials consumed as food and added as functional ingredients in many processed foods. As nutrients, lipids, especially triglycerides, are a concentrated caloric source, provide essential fatty acids and are a solvent and absorption vehicle for fat-soluble vitamins and other nutrients. The presence of fat significantly enhances the organoleptic perception of foods, which partly explains the strong preference and market advantage of fat-rich foods. As a class, lipids contribute many desirable qualities to foods, including attributes of texture, structure, mouthfeel, flavor and color. However, lipids are also one of the most chemically unstable food components and will readily undergo free-radical chain reactions that not only deteriorate the lipids but also: (a) produce oxidative fragments, some of which are volatile and are perceived as the off-flavors of rancidity, (b) degrade proteins, vitamins and pigments and (c) cross-link lipids and other macromolecules into non-nutritive polymers. Free-radical chain reactions are thermodynamically favorable, and as a result, evolutionary selection has strongly influenced the chemistry, metabolism and structure of biological cells to prevent these reactions kinetically. However, the loss of native structure and the death of cells can dramatically accelerate the deteriorative reactions of lipid oxidation. The effects of all processing steps, including raw product selection, harvesting, storage, refining, manufacturing and distribution, on the quality of lipids in the final commodity are considerable. Certain key variables now known to influence oxidative processes can be targeted to increase food lipid stability during and after processing. Retention of or addition of exogenous antioxidants is a well-known consideration, but the presence and activity of catalysts, the integrity of tissues and cells, the quantity of polyunsaturated lipids and the structural properties of the final food product, including total surface area of lipids, and the nature of surfactant materials all play important roles in final product stability.

Melatonin attenuates hydrogen peroxide toxicity in MCF7 cells only at pharmacological concentrations

Melatonin is proposed to be oncostatic in mammary tissue, and one mechanism by which this hormone may elicit its possible oncostatic effect is as an oxygen radical scavenger. Therefore, we examined melatonin's abilities to act as an oxygen radical scavenger at physiological or pharmacological concentrations. Hydrogen peroxide at 400 microM killed 97% of treated MCF7 cells within 8 h, and following melatonin at 10(-5) and 10(-4) M concentrations only 76 and 64% of cells, respectively, were killed by hydrogen peroxide. However, melatonin at lower concentrations (10(-7) M) did not protect MCF7 cells. Moreover, pretreatment with melatonin (10(-5) or 10(-7) M) prior to hydrogen peroxide stress offered no further efficacy, and pretreatment with melatonin followed by the withdrawal of melatonin eliminated its protective effect from hydrogen peroxide toxicity. These findings indicate that melatonin acts directly as an antioxidant and does not stimulate antioxidant defenses in MCF7 cells that protect against hydrogen peroxide. Glutathione levels were examined to substantiate this hypothesis and were not altered by melatonin treatment. In conclusion, melatonin is an excellent oxygen radical scavenger at pharmacological concentrations, but not at physiological concentrations. Thus, loss of melatonin is unlikely to be important in oxidative scavenger mechanisms in human mammary cells.

Cholesterol oxidation in meat from chickens fed alpha-tocopherol- and beta-carotene-supplemented diets with different unsaturation grades

The production of B-ring and side-chain oxysterols was evaluated in meat from chickens fed diets differing by the kind of oil or fat added. The effect of supplementary levels of natural antioxidants, as alpha-tocopherol and beta-carotene, on the meat cholesterol oxidative stability was also studied. Lard, sunflower and olive oil were used as dietary fat. Raw and cooked meats were analyzed for oxysterols, and cholesterol was also quantified. Oxysterol analyses were carried out by combining the use of solid-phase extraction, thin-layer chromatography, capillary gas chromatography, and capillary gas chromatography-mass spectrometry. Oxysterols were detected within the 0.1-0.5 microg/g range in raw meat. Cooking increased the oxysterol content of the meat, and levels as high as 5 microg/g muscle tissue were observed. B-Ring oxysterols were mainly produced: the alpha- and the beta-epoxycholesterols, the 7alpha- and 7beta-hydroxycholesterols, and the 7-ketocholesterol. The results showed that the meat from the chickens fed the olive oil-based diet containing alpha-tocopherol at 200 mg/kg of diet presented the best cholesterol oxidative stability. A positive effect could not be found for dietary beta-carotene administered at levels of 15 and 50 mg/kg of diet. Furthermore, a significant decrease in the tissue cholesterol content was observed with the olive and the sunflower oil-based diets.

Lipid peroxidation in the pancreas and other organs in streptozotocin diabetic rats

We studied the relationship between changes in lipid peroxides and those in catalase activity in pancreases, livers and hearts of streptozotocin-induced diabetic rats. Animals were killed 2 or 7 weeks after saline or streptozotocin (32 mg/kg, i.v.) injection. The levels of blood glucose and plasma insulin in the 2-week streptozotocin-treated rats were 176.8+/-20.5 mg/dl and 29.9+/-3.2 microU/ml, respectively. In the pancreas, the lipid peroxide level significantly decreased and the catalase activity significantly increased 2 weeks after streptozotocin injection. These changes recovered after 7 weeks. In the heart, the lipid peroxide level significantly increased without any change of catalase activity 2 weeks after the initiation of diabetes. After 7 weeks, the catalase activity significantly increased and the lipid peroxide level returned to the control level. In the liver, there was no change in the lipid peroxides and catalase in the 2-week streptozotocin-treated rats, whereas the catalase activity significantly increased 7 weeks after the injection. It was suggested that the defense system in the pancreas to oxidative stress may be evoked in an early stage of streptozotocin-induced diabetes.

Melatonin prevents changes in microsomal membrane fluidity during induced lipid peroxidation

We tested the effect of melatonin on membrane fluidity in microsomes of a rat liver model in which lipid peroxidation was induced by the addition of FeCl3, ADP and NADPH. Membrane fluidity was monitored using fluorescence spectroscopy and lipid peroxidation was estimated by quantifying malonaldehyde (MDA)+4-hydroxyalkenals (4-HDA) concentrations following the induction of lipid peroxidation with and without pre-incubation with melatonin (1 microM-3 mM). Membrane rigidity increased during induced lipid peroxidation while melatonin reduced in a concentration-dependent manner both membrane rigidity and MDA+4-HDA generation. Melatonin's protective effect may relate to its known ability to scavenge free radicals and function as an antioxidant.

The chemistry and antioxidant properties of tocopherols and tocotrienols

This article is a review of the fundamental chemistry of the tocopherols and tocotrienols relevant to their antioxidant action. Despite the general agreement that alpha-tocopherol is the most efficient antioxidant and vitamin E homologue in vivo, there was always a considerable discrepancy in its "absolute" and "relative" antioxidant effectiveness in vitro, especially when compared to gamma-tocopherol. Many chemical, physical, biochemical, physicochemical, and other factors seem responsible for the observed discrepancy between the relative antioxidant potencies of the tocopherols in vivo and in vitro. This paper aims at highlighting some possible reasons for the observed differences between the tocopherols (alpha-, beta-, gamma-, and delta-) in relation to their interactions with the important chemical species involved in lipid peroxidation, specifically trace metal ions, singlet oxygen, nitrogen oxides, and antioxidant synergists. Although literature reports related to the chemistry of the tocotrienols are quite meager, they also were included in the discussion in virtue of their structural and functional resemblance to the tocopherols.

Lipid oxidation on foods

This review discusses the basic chemical reactions that affect food flavor quality. Although there are many reactions that can lead to the deterioration of quality in foods, this review focuses on lipid oxidation and how it adversely affects flavor principals. It also presents technological advances for studying the basic mechanism of lipid oxidation, for measuring its intensity, and for retaining food quality. The food commodities that provide the subject matter for this review include vegetable oils, legumes, cereal grains, eggs, beef, lamb, poultry, seafoods, and catfish. The methodologies for assessing food quality form a multidisciplinary approach that includes primarily instrumental analysis by direct gas chromatography, chemical analysis by the TBA test, and sensory analysis by quantitative descriptive determinations. The author hopes that the information presented in this review is applicable to food commodities not discussed.

What is the effect of hyperglycemia on atherogenesis and can it be reversed by aminoguanidine?

Reducing sugars such as glucose react non-enzymatically with the amino groups of proteins and lipids to initiate a chemical modification pathway known as advanced glycosylation. Recent progress in our understanding of this process has affirmed the hypothesis that advanced glycosylation endproducts (AGEs) play an important role in the evolution of both diabetic and non-diabetic vascular disease. Utilizing newly developed AGE-specific ELISA techniques, AGEs have been identified to be present on a variety of vascular wall, lipoprotein, and lipid constituents. Vascular wall AGEs contribute to vascular pathology by acting to increase vascular permeability, enhance subintimal protein and lipoprotein deposition, and inactivate the endothelium-derived relaxing factor, nitric oxide. Lipid-linked AGEs also have been shown to initiate oxidative modification, thus promoting the formation of oxidized low-density lipoprotein. AGE-specific ELISA analysis has demonstrated a significantly increased level of AGE-modified LDL in the plasma of diabetic patients when compared to normal controls. Furthermore, LDL which has been modified by advanced glycosylation exhibits markedly impaired clearance kinetics in vivo. Thus, AGE-modification impairs LDL-receptor-mediated clearance mechanisms and contributes to elevated LDL levels in patients with diabetes. This concept has been substantiated recently by the clinical observation that administration of the advanced glycosylation inhibitor aminoguanidine to diabetic patients significantly decreases circulating LDL levels.

Mechanisms for controlling enzymatic reactions in foods

Enzymes, as biocatalysts, are capable of specific manipulation of all the major biomolecules found in foods, and a wide variety of enzymes are therefore used as supplements for various food processing operations. There are, however, certain enzymes whose activities result in a rapid deterioration of food quality to be controlled in order to maintain quality and to extend product shelf-life. Various mechanisms and techniques for controlling the undesirable activities of such enzymes in foods have been developed ingeniously over the years by food scientists. These include traditional methods like low- and high-temperature treatment, chemical treatments, and control of water activity involving dehydration and salting. These techniques, however, have certain limitations, such as (1) changing the prime quality of certain foods, (2) health risks associated with certain chemical treatments, and (3) consumer preference for certain foods to be raw and "natural". Novel and potentially viable techniques such as pressurization, use of enzymes ("killer enzymes"), ionizing radiation, chemical modification of enzymes, and other naturally occurring protein inhibitors have therefore been developed to help alleviate some of these problems.

Spermine prevent iron accumulation and depress lipofuscin accumulation in cultured myocardial cells

The present work demonstrates that spermine prevents aging in cultured myocytes exposed to oxidative stress. It is found that physiological levels of spermine reduce lipofuscin accumulation with 20%, and that the antioxidative effect compares with vitamin E. By autometallography we also demonstrate that spermine prevent accumulation of free iron in the myocytes, probably by acting as a chelating agent. The effect compares to that of deferoxamine. These data provide additional insight into the antioxidative mechanism of spermine, and suggest that spermine may prevent diseases related to the Fenton reaction, as well as retard aging reactions.

The characterization of antioxidants

The role of antioxidants in nutrition is an area of increasing interest. Antioxidants are used (1) to prolong the shelf life and maintain the nutritional quality of lipid-containing foods, and (2) to modulate the consequences of oxidative damage in the human body. This review discusses what an antioxidant is and how the properties of antioxidants may be characterized.

Characterization of the potential antioxidant and pro-oxidant actions of some neuroleptic drugs

It has been suggested in the literature that neuroleptic drugs may be able to exert antioxidant and/or pro-oxidant actions in vivo. The feasibility of this was tested by measuring the ability of chlorpromazine, prochlorperazine, metoclopramide, methotrimeprazine and haloperidol to scavenge biologically relevant oxygen-derived species in vitro. None of the drugs reacted with superoxide radical at a significant rate. Chlorpromazine, prochlorperazine, metoclopramide and methotrimeprazine were very powerful scavengers of hydroxyl radicals, reacting at almost a diffusion-controlled rate. Chlorpromazine showed some ability to inhibit iron ion-dependent hydroxyl radical formation. Chlorpromazine, methotrimeprazine, promethazine and prochlorperazine were powerful inhibitors of iron ion-dependent liposomal lipid peroxidation, scavengers of organic peroxyl radicals and inhibitors of haem protein/hydrogen peroxide-dependent peroxidation of arachidonic acid. Chlorpromazine, prochlorperazine, metoclopramide, methotrimeprazine and haloperidol were powerful scavengers of hypochlorous acid. Haloperidol showed no ability to inhibit lipid peroxidation or to scavenge peroxyl radicals, and reproducibly increased lipid peroxidation catalysed by haem proteins, in both the presence and absence of hydrogen peroxide. The relevance of these in vitro observations to events in vivo is discussed.

A review of the evidence supporting melatonin's role as an antioxidant

This survey summarizes the findings, accumulated within the last 2 years, concerning melatonin's role in defending against toxic free radicals. Free radicals are chemical constituents that have an unpaired electron in their outer orbital and, because of this feature, are highly reactive. Inspired oxygen, which sustains life, also is harmful because up to 5% of the oxygen (O2) taken in is converted to oxygen-free radicals. The addition of a single electron to O2 produces the superoxide anion radical (O2-.); O2-. is catalytic-reduced by superoxide dismutase, to hydrogen peroxide (H2O2). Although H2O2 is not itself a free radical, it can be toxic at high concentrations and, more importantly, it can be reduced to the hydroxyl radical (.OH). The .OH is the most toxic of the oxygen-based radicals and it wreaks havoc within cells, particularly with macromolecules. In recent in vitro studies, melatonin was shown to be a very efficient neutralizer of the .OH; indeed, in the system used to test its free radical scavenging ability it was found to be significantly more effective than the well known antioxidant, glutathione (GSH), in doing so. Likewise, melatonin has been shown to stimulate glutathione peroxidase (GSH-Px) activity in neural tissue; GSH-PX metabolizes reduced glutathione to its oxidized form and in doing so it converts H2O2 to H2O, thereby reducing generation of the .OH by eliminating its precursor. More recent studies have shown that melatonin is also a more efficient scavenger of the peroxyl radical than is vitamin E. The peroxyl radical is generated during lipid peroxidation and propagates the chain reaction that leads to massive lipid destruction in cell membranes. In vivo studies have demonstrated that melatonin is remarkably potent in protecting against free radical damage induced by a variety of means. Thus, DNA damage resulting from either the exposure of animals to the chemical carcinogen safrole or to ionizing radiation is markedly reduced when melatonin is co-administered. Likewise, the induction of cataracts, generally accepted as being a consequence of free radical attack on lenticular macromolecules, in newborn rats injected with a GSH-depleting drug are prevented when the animals are given daily melatonin injections. Also, paraquat-induced lipid peroxidation in the lungs of rats is overcome when they also receive melatonin during the exposure period. Paraquat is a highly toxic herbicide that inflicts at least part of its damage by generating free radicals.(ABSTRACT TRUNCATED AT 400 WORDS)

Iron induces lipid peroxidation in cultured macrophages, increases their ability to oxidatively modify LDL, and affects their secretory properties

The present study demonstrates for the first time that iron ions can induce lipid peroxidation in intact macrophages without causing cell death. Macrophage lipid peroxidation increases cell-mediated oxidation of LDL, enhances the release of interleukin 1 and inhibits the release of apolipoprotein E from the macrophages. When cultured macrophages were exposed to ferrous ions (50 microM FeSO4) for 4 h at 37 degrees C, cellular lipid peroxidation (measured by analyses of malondialdehyde (MDA), conjugated dienes (CD), and lipid peroxides (PD)) increased 2-4-fold in comparison with non-treated cells. This process was iron-dose dependent, reached its maximum after 4 h of incubation, and was accompanied by 68% and 53% reductions in the content of the cellular linoleic (18:2), and arachidonic acid (20:4), respectively, and by 29% and 36% reductions of cellular vitamin E and vitamin A, respectively. Cell viability (measured by trypan blue exclusion, by [3H]thymidine incorporation into DNA, by analysis of the release of lactate dehydrogenase (LDH) or [3H]adenine), and cell morphology (studied by scanning electron microscopy) were not significantly affected by the iron-induced oxidative stress. Manitol and dimethylthiourea (DMTU), but not catalase or superoxide dismutase (SOD), significantly inhibited iron-induced cellular lipid peroxide formation, suggesting that hydroxyl radical, but not superoxides or hydrogen peroxides, mediated the iron-induced cellular lipid peroxidation. Incubation of LDL (0.2 mg of protein/ml) with oxidized macrophages resulted in LDL lipids peroxidation, as evidenced by an 8-fold increase in the LDL associated MDA in comparison with LDL that was incubated under similar conditions with non-oxidized macrophages. Furthermore, oxidation of LDL by oxidized macrophages in the presence of copper ions (10 microM CuSO4) was 2-fold higher in comparison with oxidation of LDL by non-oxidized macrophages. The release of apolipoprotein E from oxidized macrophages decreased by 50%, whereas macrophage release of beta-glucuronidase and of interleukin-1 beta increased by 83% and by a factor of 6, respectively. This study demonstrates for the first time that iron ions induce oxidation of the cellular polyunsaturated fatty acids in intact macrophages and that this cellular lipid peroxidation can subsequently induce LDL oxidation.

The potential of the hydrocarbon breath test as a measure of lipid peroxidation

The straight chain aliphatic hydrocarbons ethane and pentane have been advocated as noninvasive markers of free-radical induced lipid peroxidation in humans. In in vitro studies, the evolution of ethane and pentane as end products of n-3 and n-6 polyunsaturated fatty acids, respectively, correlates very well with other markers of lipid peroxidation and even seems to be the most sensitive test available. In laboratory animals the use of both hydrocarbons as in vivo markers of lipid peroxidation has been validated extensively. Although there are other possible sources of hydrocarbons in the body, such as protein oxidation and colonic bacterial metabolism, these apparently are of limited importance and do not interfere with the interpretation of the hydrocarbon breath test. The production of hydrocarbons relative to that of other end products of lipid peroxidation depends on variables that are difficult to control, such as the local availability of iron(II) ions and dioxygen. In addition, hydrocarbons are metabolized in the body, which especially influences the excretion of pentane. Because of the extremely low concentrations of ethane and pentane in human breath, which often are not significantly higher than those in ambient air, the hydrocarbon breath test requires a flawless technique regarding such factors as: (1) the preparation of the subject with hydrocarbon-free air to wash out ambient air hydrocarbons from the lungs, (2) the avoidance of ambient air contamination of the breath sample by using appropriate materials for sampling and storing, and (3) the procedures used to concentrate and filter the samples prior to gas chromatographic determination. For the gas chromatographic separation of hydrocarbons, open tubular capillary columns are preferred because of their high resolution capacity. Only in those settings where expired hydrocarbon levels are substantially higher than ambient air levels might washout prove to be unnecessary, at least in adults. Although many investigators have concentrated on one marker, it seems preferable to measure both ethane and pentane concurrently. The results of the hydrocarbon breath test are not influenced by prior food consumption, but both vitamin E and beta-carotene supplementation decrease hydrocarbon excretion. Nevertheless, the long-term use of a diet high in polyunsaturated fatty acids, such as in parenteral nutrition regimens, may result in increased hydrocarbon exhalation. Hydrocarbon excretion slightly increases with increasing age. Short-term increases follow physical and intellectual stress and exposure to hyperbaric dioxygen.(ABSTRACT TRUNCATED AT 400 WORDS)

Endogenous skeletal muscle antioxidants

Skeletal muscle is susceptible to oxidative deterioration due to a combination of lipid oxidation catalysts and membrane lipid systems that are high in unsaturated fatty acids. To prevent or delay oxidation reactions, several endogenous antioxidant systems are found in muscle tissue. These include alpha-tocopherol, histidine-containing dipeptides, and antioxidant enzymes such as glutathione peroxidase, superoxide dismutase, and catalase. The contribution of alpha-tocopherol to the oxidative stability of skeletal muscle is largely influenced by diet. Dietary supplementation of tocopherol has been shown to increase muscle alpha-tocopherol concentrations and inhibit both lipid oxidation and color deterioration. Dietary selenium supplementation has also been shown to increase the oxidative stability of muscle presumably by increasing the activity of glutathione peroxidase. The oxidative stability of skeletal muscle is also influenced by the histidine-containing dipeptides, carnosine and anserine. Whereas carnosine and anserine are affected by diet less than alpha-tocopherol and glutathione peroxidase, their concentrations vary widely with species and muscle type. In pigs, beef, and turkey muscle, carnosine concentrations are greater than anserine, while the opposite is true in rabbit, salmon, and chicken muscle. Anserine and carnosine are found in greater concentrations in muscle high in white fibers, with chicken white muscle containing over fivefold more anserine and carnosine than red muscle. Anserine and carnosine are thought to inhibit lipid oxidation by a combination of free radical scavenging and metal chelation.