The influence of wine polyphenols on reactive oxygen and nitrogen species production by murine macrophages RAW 264.7
Jazyk angličtina Země Česko Médium print-electronic
Typ dokumentu časopisecké články, práce podpořená grantem
PubMed
17465695
DOI
10.33549/physiolres.931088
PII: 1088
Knihovny.cz E-zdroje
- MeSH
- buněčné linie MeSH
- časové faktory MeSH
- fenoly chemie farmakologie MeSH
- flavonoidy chemie farmakologie MeSH
- inhibitory enzymů farmakologie MeSH
- katechin farmakologie MeSH
- lipopolysacharidy farmakologie MeSH
- makrofágy účinky léků metabolismus MeSH
- myši MeSH
- oxidační stres účinky léků MeSH
- polyfenoly MeSH
- quercetin farmakologie MeSH
- reaktivní formy dusíku metabolismus MeSH
- reaktivní formy kyslíku metabolismus MeSH
- resveratrol MeSH
- scavengery volných radikálů chemie farmakologie MeSH
- stilbeny farmakologie MeSH
- synthasa oxidu dusnatého, typ II antagonisté a inhibitory metabolismus MeSH
- víno * MeSH
- vztah mezi dávkou a účinkem léčiva MeSH
- vztahy mezi strukturou a aktivitou MeSH
- zvířata MeSH
- Check Tag
- myši MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- Názvy látek
- fenoly MeSH
- flavonoidy MeSH
- inhibitory enzymů MeSH
- katechin MeSH
- lipopolysacharidy MeSH
- Nos2 protein, mouse MeSH Prohlížeč
- polyfenoly MeSH
- quercetin MeSH
- reaktivní formy dusíku MeSH
- reaktivní formy kyslíku MeSH
- resveratrol MeSH
- scavengery volných radikálů MeSH
- stilbeny MeSH
- synthasa oxidu dusnatého, typ II MeSH
The aim was to study the antioxidant properties of four wine polyphenols (flavonoids catechin, epicatechin, and quercetin, and hydroxystilbene resveratrol). All three flavonoids exerted significant and dose-dependent scavenging effects against peroxyl radical and nitric oxide in chemical systems. The scavenging effect of resveratrol was significantly lower. All polyphenols decreased production of reactive oxygen species (ROS) by RAW264.7 macrophages. Only quercetin quenched ROS produced by lipopolysaccharide-stimulated RAW264.7 macrophages incubated for 24 h with polyphenols. Quercetin and resveratrol decreased the release of nitric oxide by these cells in a dose-dependent manner which corresponded to a decrease in iNOS expression in the case of quercetin. In conclusion, the higher number of hydroxyl substituents is an important structural feature of flavonoids in respect to their scavenging activity against ROS and nitric oxide, while C-2,3 double bond (present in quercetin and resveratrol) might be important for inhibition of ROS and nitric oxide production by RAW 264.7 macrophages.
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