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Antioxidant and Antimutagenic Activity of Dietary Chlorophyll Derivatives Determined by Radical Scavenging and Bacterial Reverse Mutagenesis Assays
Open accessAbstract
In vitro antioxidant and antimutagenic activity of dietary chlorophyll derivatives was assessed. Antioxidant activity was determined by the ability of each compound to scavenge the long‐lived free radicals 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and 2,2′‐azinobis‐(3‐ethylbenzothiazoline‐6‐sulfonate) (ABTS+). Antimutagenic activity was assayed with a modified microscreen bacterial reverse mutagenicity assay using Salmonella typhimurium TA100 and benzo[a]pyrene as the tester strain and mutagen respectively. Derivatives of chlorophyll a were found to be more effective radical quenchers than those of chlorophyll b. Furthermore, metal‐free derivatives such as chlorins, pheophytins, and pyropheophytins exhibited significantly lower antiradical capacity than metallo‐derivatives such as Mg‐chlorophylls, Zn‐pheophytins, Zn‐pyropheophytins, Cu‐pheophytina, andCu‐chlorophyllins. Both metal‐free and metallo‐chlorophyll derivatives demonstrated similar dose‐dependent inhibitory activity against B[a]P induced mutagenesis. These results demonstrate that dietary chlorophyll derivatives prevalent in both fresh and processed foods and dietary supplements have antioxidant and antimutagenic activities.
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Vegetables, Fruit, and Cancer Prevention
STEINMETZ, K. A., & POTTER, J. D. (1996) · Journal of the American Dietetic Association · doi:10.1016/s0002-8223(96)00273-8 · Cited by 2,118
Cited by
Carotenoids and Chlorophylls as Antioxidants
Pérez-Gálvez, A., Viera, I., & Roca, M. (2020) · Antioxidants · doi:10.3390/antiox9060505 · Cited by 519
Antioxidant activity of chlorophylls and their derivatives
Lanfer-Marquez, U. M., Barros, R. M. C., & Sinnecker, P. (2005) · Food Research International · doi:10.1016/j.foodres.2005.02.012 · Cited by 477
Alizadeh-Sani, M., Mohammadian, E., Rhim, J.-W., & Jafari, S. M. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.08.014 · Cited by 466
Roselló-Soto, E., Galanakis, C. M., Brnčić, M., Orlien, V., Trujillo, F. J., Mawson, R., Knoerzer, K., Tiwari, B. K., & Barba, F. J. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.01.002 · Cited by 356
Antioxidant Activity of Fresh and Processed Jalapeño and Serrano Peppers
Alvarez-Parrilla, E., de la Rosa, L. A., Amarowicz, R., & Shahidi, F. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf103434u · Cited by 272
Metadata
- Authors
- Ferruzzi, M. G., Böhm, V., Courtney, P. D., & Schwartz, S. J.
- Venue
- Journal of Food Science
- Publisher
- Wiley
- Published
- 2002-09
- Volume
- 67
- Issue
- 7
- Pages
- 2589-2595
- ISSN
- 0022-1147 (ISSN-L)
- 1750-3841
- OpenAlex
- W2154937035
- Cited by
- 238
- References
- 1
- FWCI
- 0.90
- Type
- journal article
- Language
- en
- Open access
- bronze
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- The paper
- Ferruzzi, M. G., Böhm, V., Courtney, P. D., & Schwartz, S. J. (2002). Antioxidant and Antimutagenic Activity of Dietary Chlorophyll Derivatives Determined by Radical Scavenging and Bacterial Reverse Mutagenesis Assays. Journal of Food Science. https://doi.org/10.1111/j.1365-2621.2002.tb08782.x
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