Abstract
Background: Oxidative stress plays a major role in the development of several diseases. A healthy food diet, supplying the organism with antioxidants, is generally believed to help prevent this stress.
Methods: With the aim of screening several antioxidants commonly found in food, a method using β pancreatic cells and based on the reduction of a tetrazolium sodium salt into colored formazan in the presence of antioxidant compounds was used. In parallel, the same compounds were investigated using a chromatographic online antioxidant detection system (Coads) based on the detection of the reduced form of the radical cation 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+) which is first allowed to react online with the eluting compounds. Results: The obtained data suggested that most phenolic compounds possessed both antioxidant and prooxidant properties. Gallic acid, in particular, showed among the highest antioxidant activities with the Coads method (322±46 μM Trolox equivalent), but caused a decrease in cell viability (-25%). Conclusion: Moreover, when screening natural compounds for their antioxidant activity, combining both chemical and biological methods is a more targeted approach compared with the single use of either method.Keywords: Oxidative stress, bioactive compounds, antioxidant, pro-oxidant, β pancreatic cells, ABTS.
Current Analytical Chemistry
Title:Compared Chemical Activity and Effects on Cell Viability of Various Antioxidant Compounds
Volume: 13 Issue: 2
Author(s): Céline Clayeux, Eric Marchioni, Remmelt Van der Werf, Stéphanie Dal, Séverine Sigrist, Damien Steyer and Saïd Ennahar*
Affiliation:
- Equipe de Chimie Analytique des Molécules BioActives, UMR 7178 – IPHC, Université de Strasbourg - Faculté de Pharmacie 74, route du Rhin, 67400 Illkirch,France
Keywords: Oxidative stress, bioactive compounds, antioxidant, pro-oxidant, β pancreatic cells, ABTS.
Abstract: Background: Oxidative stress plays a major role in the development of several diseases. A healthy food diet, supplying the organism with antioxidants, is generally believed to help prevent this stress.
Methods: With the aim of screening several antioxidants commonly found in food, a method using β pancreatic cells and based on the reduction of a tetrazolium sodium salt into colored formazan in the presence of antioxidant compounds was used. In parallel, the same compounds were investigated using a chromatographic online antioxidant detection system (Coads) based on the detection of the reduced form of the radical cation 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+) which is first allowed to react online with the eluting compounds. Results: The obtained data suggested that most phenolic compounds possessed both antioxidant and prooxidant properties. Gallic acid, in particular, showed among the highest antioxidant activities with the Coads method (322±46 μM Trolox equivalent), but caused a decrease in cell viability (-25%). Conclusion: Moreover, when screening natural compounds for their antioxidant activity, combining both chemical and biological methods is a more targeted approach compared with the single use of either method.Export Options
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Cite this article as:
Clayeux Céline, Marchioni Eric, Werf Van der Remmelt, Dal Stéphanie, Sigrist Séverine, Steyer Damien and Ennahar Saïd*, Compared Chemical Activity and Effects on Cell Viability of Various Antioxidant Compounds, Current Analytical Chemistry 2017; 13 (2) . https://dx.doi.org/10.2174/1573411012666160213002321
DOI https://dx.doi.org/10.2174/1573411012666160213002321 |
Print ISSN 1573-4110 |
Publisher Name Bentham Science Publisher |
Online ISSN 1875-6727 |
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