Narzędzia help

Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
cannonical link button


Wiadomości Chemiczne

Tytuł artykułu

Bioflawonoidy jako naturalne antyoksydanty

Autorzy Wilska-Jeszka, J.  Podsędek, A. 
Treść / Zawartość
Warianty tytułu
EN Bioflavonoids as natural antioxidants
Języki publikacji PL
EN Flavonoids are a large group of naturally occurring phenolic compounds widespread in plant kingdom. Over 4000 chemically unique flavonoids have been identified in plants. They are categorised into classes depending on the structure of the central heterocyclic ring and within each class according to the hydroxylation pattern or other substitutents. Since many years flavonoids are known to display different pharmacological and biological activities, but the most important is capillary protective effect and antioxidant activity. Recently increasing attention is focused on flavonoids as natural antioxidants. A number of highly reactive oxygen species (ROS) such as singlet oxygen 1O2 and radicals: O2-ź, źOH, źOOH, NOź as well as alkyl peroxyl free radicals are regularly produced in our body. They damage lipids, proteins and DNA and participate in pathogenesis and aging. Organism possess a wide array of antioxidant physiological defences. However in situation of oxidative stress additional exogenous antioxidants are needed to limit damage in biological systems. The natural antioxidants such as ascorbic acid, tocopherols, carotenoids and flavonoids contribute to this defence. The recent increase of interest in antioxidant activity of flavonoids is due to their ubiquitous presence in fruits and vegetables as well as in tea, wine and beer. The dietary intake of flavonoids - 25mg to 1g/days far exceeds that of vitamin E and carotenoids. However, the antioxidant activity of different flavonoids differs so much that their composition is much more important than the total content. Flavonoids are able to scavenge ROS and alkyl peroxyl radical due to their electron donating properties. The position and degree of hydroxylation is of primary importance for antioxidant activity of flavonoids. Tea and wine are very rich in flavonoid compounds and their antioxidant activity is well documented by different laboratories. However there has been extensive debate over the last few years on the biological significance in vivo of flavonoids antioxidants activity. Nearly nothing of ingested compounds survives in the body, as they are largely metabolised by tissues or by the colon microflora. In human plasma quercetin is mostly present as conjugate derivatives such as glucoronides and sulphates . It is not clear what is the antioxidant activity of flavonoids metabolites, as well as their real effectiveness in organism. So one should be careful with conclusion concerning flavonoids effectiveness in vivo, on the basis of their antioxidant activity determined in vitro.
Słowa kluczowe
PL flawonoidy   antyoksydanty   aktywność antyoksydacyjna  
EN antioxidants   flavonoids  
Wydawca Polskie Towarzystwo Chemiczne
Czasopismo Wiadomości Chemiczne
Rocznik 2001
Tom [Z] 55, 11-12
Strony 987--1003
Opis fizyczny schem., tab., bibliogr. 51 poz.
autor Wilska-Jeszka, J.
autor Podsędek, A.
  • Instytut Biochemii Technicznej, Politechnika Łódzka, ul. Stefanowskiego 4/10, 90-924 Łódź
Kolekcja BazTech
Identyfikator YADDA bwmeta1.element.baztech-article-BUS1-0010-0043