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Cited by 44Phytochemicals and Antioxidant ActivitiesFree Radicals and AntioxidantsSynthesis of Organic Compounds

The DOI matches its Crossref record; 40 of the 40 references it cites were found in a registry or an index.

The effect of flavonoids on the reduction of cupric ions, the copper-driven Fenton reaction and copper-triggered haemolysis

Lomozová, Zuzana, Hrubša, Marcel, Conte, Palma Federica, Papastefanaki, Eugenia, Moravcová, Monika, Catapano, Maria Carmen, Proietti Silvestri, Ilaria, Karlíčková, Jana, Kučera, Radim, Macáková, Kateřina, Mladěnka, Přemysl·2022·Food Chemistry
DOI 10.1016/j.foodchem.2022.133461
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Abstract

Flavonoids are considered beneficial, but they may exhibit pro-oxidative effects likely due to metal reducing properties. For the first time, 24 structurally related flavonoids were compared for copper reduction, and modulation of the copper-triggered Fenton reaction and lysis of erythrocytes. The vast majority of flavonoids reduced cupric ions; their behaviour ranged from progressive gradual reduction through bell-shaped, neutral, to a blockade of spontaneous reduction. Similarly, different behaviours were observed with the Fenton reaction. Flavone was the only flavonoid that potentiated copper-triggered haemolysis (155 ± 81 % at twice the amount of Cu 2+), while 18 flavonoids were at least partly protective in some concentrations. Only 5-hydroxyflavone did not reduce Cu 2+ and behaved as an antioxidant in both assays (reduction of 60 ± 10 % and 88 ± 1%, respectively, at an equimolar ratio with Cu 2+). In conclusion, relatively subtle structural differences resulted in very different anti/prooxidant behaviour depending on the model.

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Crossref · 10.1016/j.foodchem.2022.133461

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Metadata

Authors
Lomozová, Z., Hrubša, M., Conte, P. F., Papastefanaki, E., Moravcová, M., Catapano, M. C., Proietti Silvestri, I., Karlíčková, J., Kučera, R., Macáková, K., & Mladěnka, P.
Affiliations
  • Charles University (CZ)
  • University of Rome Tor Vergata (IT)
  • University of Crete (GR)
Corresponding author
Mladěnka, Přemysl
ORCID
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2022-11
Volume
394
Pages
133461
ISSN
0308-8146 (ISSN-L)
DOI
10.1016/j.foodchem.2022.133461
OpenAlex
W4282553177
Cited by
44
References
40
Citations by year
2026: 7 · 2025: 13 · 2024: 14 · 2023: 9 · 2022: 1
FWCI
4.84
Type
journal article
Language
en
Open access
closed
Licence
Locations
  • Food Chemistry (publishedVersion)
  • PubMed (publishedVersion)
Funders
Charles University (CZ.02.2.69/0.0/0.0/19_073/0016935)
Topics
  • Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
  • Physical Sciences › Chemistry › Organic Chemistry › Free Radicals and Antioxidants
  • Physical Sciences › Chemistry › Organic Chemistry › Synthesis of Organic Compounds
Keywords
flavonoids, copper reduction, hemolysis, pro-oxidant activity, antioxidant activity, flavones, 5-hydroxyflavone, dietary flavonoids
MeSH terms
Antioxidants, Copper, Flavonoids, Hemolysis, Humans, Ions, Oxidation-Reduction

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