Effect of natural phenolic acids on DNA oxidation in vitro

We examined the antioxidant activity of the following natural phenolic compounds present in food: 3-OH-benzoic acid (3-OH-BA); 4-OH-benzoic acid (4-OH-BA); 2,3-dihydroxybenzoic acid (2,3-diOH-BA); 3,4-dihydroxybenzoic acid (3,4-diOH-BA or protocatechuic acid); ferulic acid; caffeic acid; and 2-couma...

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Bibliographic Details
Published in:Food and chemical toxicology 2001-12, Vol.39 (12), p.1205-1210
Main Authors: Lodovici, M, Guglielmi, F, Meoni, M, Dolara, P
Format: Article
Language:English
Subjects:
Animals
Antioxidants - metabolism
Antioxidants - pharmacology
Benzoates - metabolism
Benzoates - pharmacology
Biological and medical sciences
caffeic acid
Caffeic Acids - metabolism
Caffeic Acids - pharmacology
Coumaric Acids - metabolism
Coumaric Acids - pharmacology
Cumene hydroperoxide
DNA Damage - drug effects
Feeding. Feeding behavior
Fishes
Free Radical Scavengers - metabolism
Fundamental and applied biological sciences. Psychology
Hydroxybenzoates - metabolism
Hydroxybenzoates - pharmacology
Inhibitory Concentration 50
Iron
m-Hydroxybenzoic acid
Male
Oxidation-Reduction
Oxidative DNA damage
p-Coumaric acid
p-Hydroxybenzoic acid
Phenolic acids
protocatechuic acid
Reactive oxygen species
Semen
Vertebrates: anatomy and physiology, studies on body, several organs or systems
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Summary:We examined the antioxidant activity of the following natural phenolic compounds present in food: 3-OH-benzoic acid (3-OH-BA); 4-OH-benzoic acid (4-OH-BA); 2,3-dihydroxybenzoic acid (2,3-diOH-BA); 3,4-dihydroxybenzoic acid (3,4-diOH-BA or protocatechuic acid); ferulic acid; caffeic acid; and 2-coumaric, 3-coumaric and 4-coumaric acids. We measured the inhibitory effect of these compounds on iron-dependent oxidative DNA damage in vitro [incubating herring sperm DNA with Fe(III)/GSH] or using cumene hydroperoxide (CumOOH) as a free-radical generating system; we also studied the interaction of these phenols with Fe(II) or Fe(III) spectrophotometrically. Among the tested compounds, 2,3-diOH-BA, 3,4-diOH-BA and caffeic acid interacted with Fe(II) and showed a potent inhibitory effect on iron-induced oxidative DNA damage. CumOOH-induced DNA oxidation was not modified by these compounds. On the contrary, 2-coumaric, 3-coumaric and 4-coumaric acids did not interact with iron but protected against oxidative DNA damage induced by Fe(III)/GSH and by CumOOH, indicating a direct free-radical scavenging activity of these compounds in both systems. The IC 50±S.E.M. of the three coumaric acids against CumOOH-induced DNA oxidation was 44.2±2.0, 54.7±2.0 and 33.1±1.0 μ m, respectively. On the contrary, 3-OH-BA and 4-OH-BA did not have scavenging activity and 3-OH-BA actually enhanced oxidative DNA damage. In conclusion, some natural phenolic acids, commonly present in food, have interesting protective activity against DNA oxidation in vitro and deserve further consideration as effective antioxidants in vivo.
ISSN:0278-6915
1873-6351
DOI:10.1016/S0278-6915(01)00067-9