Identification of Six Flavonoids as Novel Cellular Antioxidants and Their Structure-Activity Relationship
- PMID: 33014269
- PMCID: PMC7525318
- DOI: 10.1155/2020/4150897
Identification of Six Flavonoids as Novel Cellular Antioxidants and Their Structure-Activity Relationship
Abstract
This study is aimed at determining the relationship of flavonoid structures to their chemical and intracellular antioxidant activities. The antioxidant activities of 60 flavonoids were investigated by three different antioxidant assays, including 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, oxygen radical absorption capacity (ORAC), and cellular antioxidant activity (CAA) assays. The result showed 6 flavonoids as good cellular antioxidants evaluated for the first time. The cellular antioxidant activities of compounds 7-methoxy-quercetin, 3-O-methylquercetin, 8-hydroxy-kaempferol, quercetin-3-O-α-arabinofuranose, kaempferol-7-O-glucopyranoside, and luteolin6-C-glucoside were linked with the upregulation of antioxidant enzyme activities (superoxide dismutase, catalase, and glutathione peroxidase). A structure-activity relationship suggested that 2,3-double bond, 4-keto groups, 3',4'-catechol structure, and 3-hydroxyl in the flavonoid skeleton played important roles in the antioxidant behavior. Furthermore, the cell proliferative assay revealed a low cytotoxicity for 3-O-methylquercetin. The present results provide valuable information for the dietary application of flavonoids with different structures for high antioxidant.
Copyright © 2020 Qiang Zhang et al.
Conflict of interest statement
The authors declare no conflict of interest.
Figures
References
-
- Fan M., Ding H., Zhang G., Hu X., Gong D. Relationships of dietary flavonoid structure with its tyrosinase inhibitory activity and affinity. LWT. 2019;107:25–34. doi: 10.1016/j.lwt.2019.02.076. - DOI
-
- Del Caro A., Piga A., Vacca V., Agabbio M. Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage. Food Chemistry. 2004;84(1):99–105. doi: 10.1016/S0308-8146(03)00180-8. - DOI
MeSH terms
Substances
LinkOut - more resources
Full Text Sources
Medical
