stilbenes and 2-2--azobis(2-amidinopropane)

The inhibitory effect of resveratrol on DNA oxidation caused by 2,2'-azobis(2-amidinopropane hydrochloride) (AAPH) was found to be enhanced if the C=C bond in resveratrol was converted into tetrahydropyrrole by reaction with azomethine ylide (CH2 =N(+) (CH3 )CH2 (-) ). This encouraged us to explore whether the inhibitory activities of other stilbenes could also be increased by the same method. We found that the inhibitory effects of the tetrahydropyrrole derivatives on AAPH-induced oxidation of DNA were higher than those of the corresponding stilbenes, because the tetrahydropyrrole motif can provide hydrogen atoms to be abstracted by radicals. Therefore, the tetrahydropyrrolization offered an advantage for enhancing the antioxidant effects of stilbenes. Notably, (CH3 )3 SiCH2 N(CH3 )CH2 OCH3 (in the presence of CF3 COOH) and (CH3 )3 NO (in the presence of LiN(iPr)2 ) can be used to generate azomethine ylide for the tetrahydropyrrolization of stilbenes containing electron-withdrawing and -donating groups, respectively.

Topics: Amidines; Antioxidants; Cycloaddition Reaction; DNA Damage; Imines; Kinetics; Organosilicon Compounds; Oxidation-Reduction; Pyrrolidines; Resveratrol; Stilbenes

Resveratrol (RES) is a well-known antioxidant, yet in combination with other antioxidant vitamins, it was found to be more effective than any of these antioxidants alone. Present work aims to compare the antioxidant actions of resveratrol with and without vitamin C following delivery as liposomes tested using chemical and cellular antioxidative test systems.. Liposomes were prepared by the thin film hydration method and characterised for percent drug entrapment (PDE), Z-average mean size (nm), polydispersity index (PDI) and zeta potential. Antioxidative capacity was determined by studying the inhibition of AAPH induced luminol enhanced chemiluminescence and inhibition of ROS production in isolated blood leukocytes. Intracellular oxygen-derived radicals were measured using flow cytometry with buffy coats (BC) and human umbilical vein endothelial cells using H2DCF-DA dye.. Particle size varied from 134.2 ± 0.265 nm to 103.3 ± 1.687 nm; PDI ≤ 0.3; zeta potential values were greater than -30 mV and PDE ≥ 80%. Radical scavenging effect was enhanced with liposomal systems; oxidative burst reaction in BC was inhibited by liposomal formulations, with the effect slightly enhanced in presence of vitamin C. Reduction in reactive oxygen species (ROS) production during spontaneous oxidative burst of BC and incubation of HUVECs with H2O2 further intensified the antioxidative effects of pure RES and liposomal formulations.. The present work clearly shows that the antioxidative effects of resveratrol loaded into liposomes are more pronounced when compared to pure resveratrol. Liposomal resveratrol is even active within the intracellular compartments as RES could effectively quench the intracellular accumulation of ROS.

Topics: Amidines; Antioxidants; Area Under Curve; Ascorbic Acid; Cell Survival; Coloring Agents; Drug Carriers; Free Radical Scavengers; Humans; Indicators and Reagents; Leukocytes; Liposomes; Luminescence; Luminol; Oxidative Stress; Particle Size; Reactive Oxygen Species; Resveratrol; Stilbenes; Tetrazolium Salts; Thiazoles; Vitamins

The objective of the present study was to elucidate the beneficial properties of ampelopsine B (1) and epsilon-Viniferin (2), two oligostilbenes isolated from rhubarb, toward cardiovascular disease by protecting human lipoproteins against lipid peroxidation. In low density lipoprotein (LDL) oxidation, both 1 and 2 exert an inhibitory activity against Cu(2+)-, 2,2'-azobis-(2-amidinopropane) hydrochloride (AAPH)-induced, as exhibited by prolongation of lag time from 52 to 118 and 136 min, respectively, and also increasing the lag time 38 to 105 and 128 min in high density lipoprotein (HDL) oxidation for 1 and 2, respectively, at the concentration of 3.0 microM. In generation of thiobarbituric acid reactive substances (TBARS), compounds 1 and 2 inhibited LDL oxidation mediated by either catalytic Cu(2+) or thermo-labile radical initiator (AAPH) in a dose-dependent manner with IC(50) values of 3.6 and 6.0 microM for 1, and 1.7 and 3.2 microM for 2, respectively. In addition, compounds 1-2 also showed strong ability to protect HDL oxidation induced by both Cu(2+) and AAPH with low IC(50) values. The results suggest that oligostilbenes 1-2 may have a role in preventing lipoprotein oxidation.

Topics: Amidines; Copper; Ethanol; Humans; In Vitro Techniques; Lipid Peroxidation; Lipoproteins, HDL; Lipoproteins, LDL; Oxidation-Reduction; Plant Extracts; Plant Roots; Rheum; Solvents; Stilbenes; Thiobarbituric Acid Reactive Substances

There is increasing interest in the study of the antioxidant actions of plant phenolic compounds as evidence shows that consumption of plant products rich in these compounds contributes to protection from a number of ailments including cardiovascular diseases. In the present study, the antioxidant effects of selected phenolic compounds from dietary sources, namely barbaloin, 6-gingerol and rhapontin, were investigated.. Low-density lipoprotein (LDL), erythrocytes and erythrocyte membranes were subjected to several in vitro oxidative systems. The antioxidant effects of the phenolic compounds were assessed by their abilities in inhibiting hemolysis and lipid peroxidation of LDL and erythrocyte membranes, and in protecting ATPase activities and protein sulfhydryl groups of erythrocyte membranes.. 6-Gingerol and rhapontin were found to exhibit strong inhibition against lipid peroxidation in LDL induced by 2,2'-azobis(2-amidinopropane) hydrochloride (AAPH) and hemin while barbaloin possessed weaker effects. A similar order of antioxidant potencies among the three compounds was observed on the lipid peroxidation of erythrocyte membranes in a tert-butylhydroperoxide (tBHP)/hemin oxidation system. On the other hand, barbaloin and rhapontin were comparatively stronger antioxidants than 6-gingerol in preventing AAPH-induced hemolysis of erythrocytes. Among the three compounds, only barbaloin protected Ca2+-ATPase and protein sulfhydryl groups on erythrocyte membranes against oxidative attack by tBHP/hemin. Interestingly, rhapontin demonstrated protective actions on Na+/K+-ATPase in a sulfhydryl group-independent manner under the same experimental conditions.. In view of their protective effects on LDL and erythrocytes against oxidative damage, these phenolic compounds might have potential applications in prooxidant state-related cardiovascular disorders.

Topics: Amidines; Animals; Anthracenes; Antioxidants; Cardiovascular Diseases; Catechols; Cells, Cultured; DNA Damage; Dose-Response Relationship, Drug; Erythrocyte Membrane; Fatty Alcohols; Hemolysis; Humans; Lipid Peroxidation; Lipoproteins, LDL; Male; Oxidation-Reduction; Phenols; Rats; Rats, Sprague-Dawley; Stilbenes

Red wine and its components have been shown to possess cardioprotective and anti-atherogenic effects. Additionally, red wine and many of its components like catechin, epicatechin, rutin, transresveratrol and quercetin possess antioxidant properties. Oxidized low density lipoprotein (LDL) is involved in the development of an atherosclerotic lesion. Red wine, therefore, may be anti-atherogenic because of its antioxidant effects on LDL modification. This study examined the antioxidant effects of catechin, epicatechin, rutin, transresveratrol, quercetin and Merlot wines on LDL oxidation. Merlot was chosen because although other red wines have been tested, limited information exists for this variety. Oxidation was carried out with AAPH (2,2'-Azo-bis(2-amidinopropane) dihydrochloride) and AMVN (2,2'-Azo-bis(2,4-dimethylvaleronitrile)), as water and lipid soluble peroxyl radical generating systems (FRGS), respectively. This allowed us to determine the lipophilic antioxidant characteristics of the wine and its components. Conjugated diene assays were used to measure LDL oxidation over 6 hrs. In an AAPH system, all polyphenolic compounds except transresveratrol displayed an antioxidant effect. LDL oxidation by AAPH was also inhibited by aliquots of Merlot wine. No antioxidant effects were observed in an AMVN environment except for a mild antioxidant effect by quercetin. Surprisingly, incubation of LDL with Merlot wine strongly protected against oxidation by AMVN. In summary, the five phenolic compounds displayed antioxidant effects in a water soluble free radical generating system, but only quercetin showed this in a lipid soluble one. However, red wine inhibited LDL oxidation by both water and lipid soluble free radical generating systems. Our data suggest, therefore, that red wines contain unidentified antioxidants that provide protection against LDL oxidation within a lipid soluble environment.

Topics: Amidines; Animals; Antioxidants; Azo Compounds; Catechin; In Vitro Techniques; Lipids; Lipoproteins, LDL; Nitriles; Oxidants; Oxidation-Reduction; Peroxides; Quercetin; Rabbits; Resveratrol; Rutin; Solubility; Stilbenes; Vitamin E; Water; Wine

Resveratrol (3,5,4'-trans-trihydroxystilbene) is a natural phytoalexin present in grapes and red wine, which possesses a variety of biological activities including antioxidative activity. To find more efficient antioxidants by structural modification, resveratrol analogues, that is, 3,4-dihydroxy-trans-stilbene (3,4-DHS), 4,4'-dihydroxy-trans-stilbene (4,4'-DHS), 4-hydroxy-trans-stilbene (4-HS) and 3,5-dihydroxy-trans-stilbene (3,5-DHS), were synthesized and their antioxidant activity studied for the free radical-induced peroxidation of rat liver microsomes in vitro. The peroxidation was initiated by either a water-soluble azo compound 2,2'-azobis(2-amidinopropane hydrochloride) (AAPH) or Fe(2+)/ascorbate, and monitored by oxygen uptake and formation of thiobarbituric acid reactive substances (TBARS). It was found that all of these trans-stilbene derivatives are effective antioxidants against both AAPH- and iron-induced peroxidation of rat liver microsomes with an activity sequence of 3,4-DHS>4,4'-DHS>resveratrol>4-HS>3,5-DHS. The remarkably higher antioxidant activity of 3,4-DHS is discussed.

Topics: Amidines; Animals; Antioxidants; Ascorbic Acid; Drug Design; Free Radicals; Kinetics; Lipid Peroxidation; Microsomes, Liver; Molecular Structure; Oxygen Consumption; Rats; Resveratrol; Stilbenes; Structure-Activity Relationship; Thiobarbituric Acid Reactive Substances

Wine polyphenols were examined for their capacity to protect the lipid and protein moieties of porcine low density lipoproteins (LDL) during oxidation. The efficiency of resveratrol (3, 4', 5, trihydroxystilbene) and defined flavonoids was compared to that of a wine extract (WE) containing 0.5 g/g proanthocyanidols. The efficiency of resveratrol for protecting polyunsaturated fatty acids (PUFA) was higher than that of flavonoids in copper-induced oxidation and lower in AAPH (radical initiator)-induced oxidation. The LDL receptor activity was evaluated by flow cytometry using LDL labeled with fluorescein isothiocyanate (FITC) and Chinese hamster ovary cells (CHO-K1). The incubation of CHO-K1 with FITC-LDL oxidized for 16 h reduced the proportion of fluorescent cells from 97% to 4%. At a concentration of 40 microM, resveratrol and flavonoids completely restored the uptake of copper-oxidized LDL and AAPH-oxidized LDL respectively. Total fluorescence could also be obtained with 20 mg/L of WE with both oxidation systems. These data are consistent with previous findings relative to the formation of degradative products from PUFA. They confirm that resveratrol was more effective than flavonoids as a chelator of copper and less effective as a free-radical scavenger. Moreover, they show that WE, which contained monomeric and oligomeric forms of flavonoids and phenolic acids, protected LDL by both mechanisms.

Topics: Amidines; Animals; Anthocyanins; Antioxidants; Binding, Competitive; Catechin; CHO Cells; Cholesterol Esters; Copper; Cricetinae; Endocytosis; Fatty Acids, Unsaturated; Flavonoids; Lipid Peroxidation; Lipoproteins, LDL; Oxidants; Oxidation-Reduction; Phenols; Phospholipids; Polymers; Proanthocyanidins; Receptors, LDL; Resveratrol; Stilbenes; Swine; Wine

To investigate whether resveratrol, a polyphenolic compound in red wine, affects the oxidation of human low density lipoprotein (LDL), LDL purified from normolipidemic subjects was subjected to Cu(2+)-induce and azo compound-initiated oxidative modification, with and without the addition of varying concentrations of resveratrol. Modification of LDL was assessed by the formation of thiobarbituric acid reactive substances (TBARS) and changes in the relative electrophoretic mobility (REM) of LDL on agarose gels. Resveratrol (50 microM) reduced TBARS and REM of LDL during Cu(2+)-induced oxidation by 70.5% and 42.3%, respectively (p < 0.01), and prolonged the lag phase associated with the oxidative modification of LDL by copper ion or azo compound. These in vitro results suggest that resveratrol may afford protection of LDL against oxidative damage resulting from exposure to various environmental challenges, possibly by acting as a free radical scavenger.

Topics: Amidines; Azo Compounds; Copper; Electrophoresis, Agar Gel; Free Radical Scavengers; Humans; Lipoproteins, LDL; Malondialdehyde; Oxidation-Reduction; Resveratrol; Stilbenes; Thiobarbituric Acid Reactive Substances; Time Factors