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Food Chem. 2019 Apr 25;278:692-699. doi: 10.1016/j.foodchem.2018.11.109. Epub 2018 Nov 30.

Dietary antioxidants as a source of hydrogen peroxide.

Author information

1
Department of Analytical Biochemistry, Faculty of Biology and Agriculture, University of Rzeszów, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland.
2
Department of Molecular Biophysics, Faculty of Biology and Environmental Protection, University of Łódź, 141/143 Pomorska Street, 90-236 Łódź, Poland.
3
Teaching and Research Center of Microelectronics and Nanotechnology, Faculty of Mathematics and Natural Sciences, University of Rzeszów, 1 Pigonia Street, 35-959 Rzeszów, Poland.
4
Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 11/12 Narutowicza Street, 80-233 Gdańsk, Poland.
5
Department of Analytical Biochemistry, Faculty of Biology and Agriculture, University of Rzeszów, 4 Zelwerowicza Street, 35-601 Rzeszów, Poland. Electronic address: isadowska@poczta.fm.

Abstract

Studies of 54 antioxidants revealed that 27 of them, mainly polyphenols, generated hydrogen peroxide (H2O2) when added to Dulbecco's modified Eagle's medium (DMEM), other media used for culture of mammalian and yeast cells and phosphate-buffered saline. The most active antioxidants were: propyl gallate (PG), (-)-epigallocatechin gallate (EGCG) and quercetin (Q). Chelex treatment and iron chelators decreased H2O2 generation suggesting that transition metal ions catalyze antioxidant autoxidation and H2O2 production. Green tea also generated H2O2; tea prepared on tap water generated significantly more H2O2 than tea prepared on deionized water. Ascorbic acid decreased H2O2 production although it generated H2O2 itself, in the absence of other additives. Lemon added to the tea significantly reduced generation of H2O2. Hydrogen peroxide generated in the medium contributed to the cytotoxicity of PG, EGCG and Q to human prostate carcinoma DU-145 cells, since catalase increased the survival of the cells subjected to these compounds in vitro.

KEYWORDS:

(+)-Catechin, CID: 9064; (−)-Epicatechin gallate, CID: 107905; (−)-Epicatechin, CID: 72276; (−)-Epigallocatechin gallate, CID: 65064; (−)-Epigallocatechin, CID: 72277; 2,6-di-tert-Butyl-4-methylphenol, CID: 66609; Aminoguanidine hydrochloride, CID: 2734687; Antioxidant; Apigenin, CID: 5280443; Ascorbic acid; Autoxidation; Betanin, CID: 54600918; Buthylhydroxyanizole, CID: 24667; Caffeic acid, CID: 689043; Chlorogenic acid, CID: 1794427; Citric acid, CID: 311; Curcumin, CID: 969516; Daidzein, CID: 5281708; Ethoxyquin, CID: 3293; Gallic acid, CID: 370; Genistein, CID: 5280961; Gentisic acid, CID: 3469; Glycitein, CID: 5317750; Hesperetin, CID: 72281; Hesperidin, CID: 10621; Hydrocinnamic acid (3-Phenylpropionic acid), CID: 107; Hydrogen peroxide; Mangiferin, CID: 5281647; Melatonin, CID: 896; Metformin hydrochloride, CID: 14219; Morin, CID: 5281670; N-Acetylcysteine, CID: 12035; Naringenin, CID: 932; Naringin, CID: 442428; Oxaloacetic acid, CID: 970; Polyphenols; Propyl gallate, CID: 4947; Pyrogallol, CID: 1057; Pyruvic acid, CID: 1060; Quercetin, CID: 5280343; Rutin, CID: 5280805; Sinapic acid, CID: 637775; Sodium ascorbate, CID: 23667548; Sodium succinate, CID: 9020; Tea; Trolox, CID: 40634; Vanillic acid, CID: 8468; d-Isoascorbic acid, CID: 54675810; d-pantothenic acid hemicalcium, CID: 11306073; l-Ascorbic acid, CID: 54670067; l-Glutathione, CID: 124886; l-cysteine, CID: 5862; l-methionine, CID: 6137; p-Coumaric acid, CID: 637542; tert-Buthylhydroquinone, CID: 16043; trans-Ferulic acid, CID: 445858; trans-Resveratrol, CID: 445154; β-Carotene, CID: 5280489

PMID:
30583431
DOI:
10.1016/j.foodchem.2018.11.109
[Indexed for MEDLINE]

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