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Antioxidant properties, radical scavenging activity and biomolecule protection capacity of flavonoid naringenin and its glycoside naringin: a comparative study

Authors

  • Monica Cavia-Saiz,

    1. Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, E-09001 Burgos, Spain
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  • Maria D Busto,

    1. Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, E-09001 Burgos, Spain
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  • Maria Concepción Pilar-Izquierdo,

    1. Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, E-09001 Burgos, Spain
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  • Natividad Ortega,

    1. Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, E-09001 Burgos, Spain
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  • Manuel Perez-Mateos,

    1. Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, E-09001 Burgos, Spain
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  • Pilar Muñiz

    Corresponding author
    1. Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, E-09001 Burgos, Spain
    • Department of Biotechnology and Food Science, Area of Biochemistry and Molecular Biology, University of Burgos, Plaza Misael Bañuelos, s/n, E-09001 Burgos, Spain.
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Abstract

BACKGROUND: This study was designed to evaluate and compare antioxidant capacity and radical scavenging activity of naringin and its aglycone by different in vitro assays. The effects of flavanones on lipid peroxidation, glutathione (GSH) oxidation and DNA cleavage were also assessed.

RESULTS: The results showed that naringenin exhibited higher antioxidant capacity and hydroxyl and superoxide radical scavenger efficiency than naringin. Our results evidenced that glycosylation attenuated the efficiency in inhibiting the enzyme xanthine oxidase and the aglycone could act like a more active chelator of metallic ions than the glycoside. Additionally, naringenin showed a greater effectiveness in the protection against oxidative damage to lipids in a dose-dependent manner. Both flavanones were equally effective in reducing DNA damage. However, they show no protective effect on oxidation of GSH.

CONCLUSION: The data obtained support the importance of characterizing the ratio naringin/naringenin in foods when they are evaluated for their health benefits. Copyright © 2010 Society of Chemical Industry

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