Radical-Scavenging Activity of Dietary Phytophenols in Combination with co-Antioxidants Using the Induction Period Method 英文参考文献.docVIP

Molecules 2011, 16, 10457-10470; doi:10.3390/molecules161210457 OPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Radical-Scavenging Activity of Dietary Phytophenols in Combination with co-Antioxidants Using the Induction Period Method Yoshinori Kadoma 1,* and Seiichiro Fujisawa 2 1 Institute of Biomaterials and Bioengineering, Tokyo Medical and Dental University, Kanda-surugadai, Chiyoda-ku, Tokyo 101-0062, Japan 2 Meikai University School of Dentistry, Sakado, Saitama 350-0283, Japan * Author to whom correspondence should be addressed; E-Mail: y-kadoma.fm@tmd.ac.jp; Tel.: +81-3-5280-8030; Fax: +81-3-5280-8005. Received: 14 October 2011; in revised form: 5 December 2011 / Accepted: 7 December 2011 / Published: 15 December 2011 Abstract: The radical-scavenging activity of dietary phytophenols has been investigated by many researches due to their antioxidant, anti-inflammatory and anticancer property but the radical-scavenging effect of 2-phytophenol and the phytophenol:co-antioxidants, vitamin C and thiol combination under nearly anaerobic conditions still remains unknown. The radical-scavenging activity for seventeen phytophenols and for six synthetic phenols (positive controls) was investigated using the induction period method in the polymerization of methyl methacrylates (MMA) initiated by thermal decomposition of benzoyl peroxide (BPO) by monitoring differential scanning calorimetery (DSC). The kinh for the phytophenols was likely with the range 0.5 × 103 M?1s?1?2.2 × 103 M?1s?1, whereas that for synthetic phenols, hydroquinone and galvinoxyl, was with the range 7 × 103 M?1s?1?8 × 103 M?1s?1. Also, the additive scavenging effect of the (?)-epigallocatechin (EGC):(?)-epicatechin (EC) and the (+)-catechin:epicatechin (EC) combination was observed at 1:1 molar ratio, whereas that of the EC:quercetin combinat