BetalainsA New Class of Dietary Cationized Antioxidants

Antioxidant nutrients from fruits and vegetables are believed to be a class of compounds that exert their effects in humans by preventing oxidative processes which contribute to the onset of several degenerative diseases. This study found a new class of dietary cationized antioxidants in red beets (...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2001-11, Vol.49 (11), p.5178-5185
Main Authors: Kanner, Joseph, Harel, Stela, Granit, Rina
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
Animals
Antioxidants - chemistry
Antioxidants - isolation & purification
Antioxidants - pharmacology
Beta vulgaris - chemistry
Betalains
Biological and medical sciences
Biological Availability
Cations
Chromatography, High Pressure Liquid
Fundamental and applied biological sciences. Psychology
General agronomy. Plant production
General pharmacology
Generalities. Agricultural and farming systems. Agricultural development
Generalities. Production, biomass, yield. Quality
Lipoproteins, LDL - chemistry
Lipoxygenase Inhibitors - chemistry
Lipoxygenase Inhibitors - isolation & purification
Lipoxygenase Inhibitors - pharmacology
Medical sciences
Microsomes - metabolism
Molecular Structure
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
Quaternary Ammonium Compounds - chemistry
Quaternary Ammonium Compounds - isolation & purification
Quaternary Ammonium Compounds - pharmacology
Spectrophotometry, Ultraviolet
Turkeys
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Summary:Antioxidant nutrients from fruits and vegetables are believed to be a class of compounds that exert their effects in humans by preventing oxidative processes which contribute to the onset of several degenerative diseases. This study found a new class of dietary cationized antioxidants in red beets (Beta vulgaris L.). These antioxidants are betalains, and the major one, betanin, is a betanidin 5-O-β-glucoside. Linoleate peroxidation by cytochrome c was inhibited by betanin, betanidin, catechin, and α-tocopherol with IC50 values of 0.4, 0.8, 1.2, and 5 μM, respectively. In addition, a relatively low concentration of betanin was found to inhibit lipid peroxidation of membranes or linoleate emulsion catalyzed by the “free iron” redox cycle, H2O2-activated metmyoglobin, or lipoxygenase. The IC50 inhibition of H2O2-activated metmyoglobin catalysis of low-density lipoprotein oxidation by betanin was
ISSN:0021-8561
1520-5118
DOI:10.1021/jf010456f