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

Zuzana Lomozová,Marcel Hrubša, Palma Federica Conte, Eugenia Papastefanaki,Monika Moravcová,Maria Carmen Catapano,Ilaria Proietti Silvestri,Jana Karlíčková,Radim Kučera,Kateřina Macáková,Přemysl Mladěnka

Food Chemistry（2022）

Cited 8|Views15

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Abstract

•24 structurally related flavonoids were tested.•Most of them were potent copper reductants.•Eight flavonoids potentiated copper-based Fenton reaction.•Most flavonoids protected erythrocytes against copper-triggered lysis.•5-hydroxyflavone was the only antioxidant compound in both assays.

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Key words

•OH,2,3-DHBA,2,5-DHBA,BCS,DMSO,EDTA,HA,HEPES,HPLC,LDH,ROS,TRIS

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