An Evaluation of the Antioxidant and Potential Pro-Oxidant Properties of Food Additives and the Trolox C., Vitamin E and Probucol
- 1 January 1990
- journal article
- research article
- Published by Taylor & Francis in Free Radical Research Communications
- Vol. 10 (3) , 143-157
- https://doi.org/10.3109/10715769009149883
Abstract
The food additives propyl gallate and vanillin inhibited iron ion-dependent lipid peroxidation in rat-liver microsomes, but stimulated formation of a deoxyribose degrading species, probably hydroxyl radical, from ferric-EDTA and hydrogen peroxide. Propyl gallate accelerated DNA damage by the anti-tumour antibiotic bleomycin, although vanillin did not. The water-soluble vitamin E analogue Trolox C also stimulated bleomycin-dependent DNA damage, but not hydroxyl radical generation from ferric-EDTA and H2O2. Indeed, Trolox C was found to be a powerful scavenger of hydroxyl radical (rate constant < 1010 M−1 s−1). Probucol did not stimulate oxidative damage in any of the systems tested, and is a powerful inhibitor of lipid peroxidation in rat liver microsomes. The ESR spectrum of the radical produced by one electron-oxidation of probucol in ethanol is described.Keywords
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