Polyphenols PR study SFRBM多酚sfrbm公关研究.pptVIP

xxxxxx yyyyyy Flavonoids and their free radical reactions Wolf Bors, Christa Michel, Kurt Stettmaier Inst. Strahlenbiol., GSF Research Center D-85764 Neuherberg, Germany ph.: (+49-89) 3187-2508 fax: (+49-89) 3187-2818 e-mail: bors@gsf.de Flavonoids - Contents Introduction Structure, occurrence and nomenclature flavonoids in general flavan-3-ols (catechins) proanthocyanidins (condensed tannins) Functions - in vitro radical scavengers redox properties mechanisms of radical interactions Flavonoids - Introduction Flavonoids comprise a large group of secondary plant metabolites. Presently more than 5000 individual compounds are known, which are based on very few core structures. Their multitude derives mainly from the various hydroxylation patterns (up to six hydroxy groups) and ether substitution by simple methylation or diverse mono- and di-saccharides (Harborne JB, ed.: The Flavonoids. Advances in Research, Chapman Hall, 1988) Their function in plants themselves most likely involves screening of UV light, in situ radical scavenging, anti-feeding effects (astringency), etc. Proanthocyanidins mostly occur in green tea (Camellia sinensis), grape seeds and skin (Vitis vinifera), or cacao (Theobroma cacao). The distinct occurrence of flavonoids makes them good candidates for taxonomic studies. Flavonoids - Introduction Since the early fifties, their antioxidant potential with regard to food preservation has been a focus of research. Numerous papers exist on their inhibition of lipid peroxidation. Due to their structural variety, the flavonoids offer themselves also for detailed structure-activity relationship (SAR) studies. (Bors W et al. (1990) Meth. Enzymol. 186:343.) The antioxidant effect of flavonoids can reside both in their radical-scavenging activity or in their metal-chelating properties, of which the former may dominate. (Bors W et al. (1996) in: Handbook on Antioxidants, Cadenas