Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 2696-2703 |
| Number of pages | 8 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 53 |
| Issue number | 7 |
| DOIs | |
| Publication status | Published - 2005 |
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In: Journal of Agricultural and Food Chemistry, Vol. 53, No. 7, 2005, p. 2696-2703.
Research output: Contribution to journal › Article › peer-review
TY - JOUR
T1 - Free radical reactions and antioxidant activities of sesamol: Pulse radiolytic and biochemical studies
AU - Joshi, R.
AU - Kumar, M.S.
AU - Satyamoorthy, K.
AU - Unnikrisnan, M.K.
AU - Mukherjee, T.
N1 - Cited By :91 Export Date: 10 November 2017 CODEN: JAFCA Correspondence Address: Joshi, R.; Radiat. Chem. and Chem. Dynam. Div., Chemistry Group, Bhabha Atomic Research Centre, Mumbai 400085, India; email: [email protected] Chemicals/CAS: deoxyribose, 533-67-5; hydroxyl radical, 3352-57-6; sesamol, 533-31-3; tryptophan, 6912-86-3, 73-22-3; Antioxidants; DNA, 9007-49-2; Deoxyribose, 533-67-5; Ferric Compounds; Free Radicals; Peroxides; Phenols; perhydroxyl radical, 3170-83-0; sesamol, 533-31-3 References: Ames, B.N., Dietary carcinogens and anticarcinogens (1983) Science, 227, pp. 1256-1264; Cadenas, E., Packer, L., (1996) Handbook of Antioxidants, , Marcel Dekker: New York; Aruoma, O.I., Nutrition and health aspects of free radical and antioxidants (1994) Free Radical Toxicol., 32, pp. 671-683; Proctor, P.H., Free radicals and human disease (1989) Handbook of Free Radicals and Antioxidants in Biomedicine, 1, pp. 209-221. , Miquel, J., Quintanilha, A. 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Bull., 28, pp. 2089-2093; Suja, K.P., Jayalekshmy, A., Arumughan, C., Free radical scavenging behavior of antioxidant compounds of sesame (Sesamum indicum L.) in DPPH system (2004) J. Agric. Food Chem., 52, pp. 912-915; Kato, T., Harashima, T., Moriya, N., Kikugawa, K., Hiramoto, K., Formation of the mutagenic/carcinogenic imidazoqunoxaline-type heterocyclic amines through the unstable free radical Maillard intermediates and its inhibition by phenolic antioxidants (1996) Carcinogenesis, 17, pp. 2469-2476; Hiramoto, K., Ojima, N., Sako, K., Kikugawa, K., Effect of plant phenolics on the formation of the spin-adduct of hydroxyl radical and the DNA strand breaking by hydroxyl radical (1996) Biol. Pharm. Bull., 19, pp. 558-563; Baxendale, J.H., Busi, F., (1982) The Study of Fast Processes and Transient Species by Electron Pulse Radiolysis, , D. 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PY - 2005
Y1 - 2005
N2 - Sesamol (from Sesamum indicum) is a dietary compound, which is soluble in aqueous as well as lipid phases. Free radical scavenging reactions of sesamol, 5-hydroxy-1,3-benzodioxole, have been studied using a nanosecond pulse radiolysis technique. Sesamol efficiently scavenges hydroxyl, one-electron oxidizing, organo-haloperoxyl, lipid peroxyl, and tryptophanyl radicals. Its antioxidant activity has also been evaluated with cyclic voltammetry. In biochemical studies, it has been found to inhibit lipid peroxidation, hydroxyl radical-induced deoxyribose degradation, and DNA cleavage. These antioxidant and free radical scavenging activities of sesamol have been reported in the paper. © 2005 American Chemical Society.
AB - Sesamol (from Sesamum indicum) is a dietary compound, which is soluble in aqueous as well as lipid phases. Free radical scavenging reactions of sesamol, 5-hydroxy-1,3-benzodioxole, have been studied using a nanosecond pulse radiolysis technique. Sesamol efficiently scavenges hydroxyl, one-electron oxidizing, organo-haloperoxyl, lipid peroxyl, and tryptophanyl radicals. Its antioxidant activity has also been evaluated with cyclic voltammetry. In biochemical studies, it has been found to inhibit lipid peroxidation, hydroxyl radical-induced deoxyribose degradation, and DNA cleavage. These antioxidant and free radical scavenging activities of sesamol have been reported in the paper. © 2005 American Chemical Society.
U2 - 10.1021/jf0489769
DO - 10.1021/jf0489769
M3 - Article
SN - 0021-8561
VL - 53
SP - 2696
EP - 2703
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 7
ER -