Antioxidant and chelating properties of flavonoids.

Publisher Summary Flavonoids are a group of naturally occurring, low molecular weight polyphenols of plant origin, which formally should be considered as benzo-γ-pyrone derivatives. This chapter discusses several groups of flavonoids: flavones (I), flavonols (Ia), flavanones (ll), and flavanols (IIa). The members of these groups differ by the number and the positions of hydroxyl substituents in rings A and B. In addition, there are flavonoids that cannot be included in these groups but that are important biological and pharmaceutic agents. Among them are catechin (lll), (+)-cianidanol (IV), and others. Flavonoids have been reported to exert multiple biological effects and to exhibit anti-inflammatory, antiallergic, antiviral, and anticancer activities. It has been suggested that flavonoid activities depend on their antioxidant and chelating properties. This chapter considers the mechanisms of free radical scavenging, antioxidant, and chelating activities of flavonoids, their free radical-mediated nonenzymatic and enzymatic processes and free radical production by cells. The effects of flavonoids against cellular and tissue damage, their toxic effects on tumor cells, and their mutagenic and antimutagenic properties have been discussed. Being polyphenols, flavonoids are the good scavengers of free radicals because of high reactivities of their hydroxyl substituents in a hydrogen atom abstraction reaction. The effects of flavonoids on various superoxide-generating systems have been studied. Flavonoids inhibit the in vitro peroxidative processes such as the autoxidation of linoleic acid, the oxidation of low-density lipoproteins, the peroxidation of phospholipid membranes, microsomal and mitochondrial lipid peroxidation, lipid peroxidation in erythrocyte ghosts, the autoxidation of rat brain homogenates and photooxidation and lipid peroxidation in chloroplasts. It is possible that flavonoids (mainly quercetin) inhibit the growth of malignant cells. That flavonoids have to be metabolically activated to acquire mutagenic activity is not always an obligatory condition. The antimutagenic activity of flavonoids is most probably a consequence of their antioxidant and chelatory properties.

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