Compared Chemical Activity and Effects on Cell Viability of Various Antioxidant Compounds

Author(s): Céline Clayeux, Eric Marchioni, Remmelt Van der Werf, Stéphanie Dal, Séverine Sigrist, Damien Steyer, Saïd Ennahar*.

Journal Name: Current Analytical Chemistry

Volume 13 , Issue 2 , 2017

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Graphical Abstract:


Background: Oxidative stress plays a major role in the development of several diseases. A healthy food diet, supplying the organism with antioxidants, is generally believed to help prevent this stress.

Methods: With the aim of screening several antioxidants commonly found in food, a method using β pancreatic cells and based on the reduction of a tetrazolium sodium salt into colored formazan in the presence of antioxidant compounds was used. In parallel, the same compounds were investigated using a chromatographic online antioxidant detection system (Coads) based on the detection of the reduced form of the radical cation 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+) which is first allowed to react online with the eluting compounds.

Results: The obtained data suggested that most phenolic compounds possessed both antioxidant and prooxidant properties. Gallic acid, in particular, showed among the highest antioxidant activities with the Coads method (322±46 μM Trolox equivalent), but caused a decrease in cell viability (-25%).

Conclusion: Moreover, when screening natural compounds for their antioxidant activity, combining both chemical and biological methods is a more targeted approach compared with the single use of either method.

Keywords: Oxidative stress, bioactive compounds, antioxidant, pro-oxidant, β pancreatic cells, ABTS.

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Article Details

Year: 2017
Page: [104 - 110]
Pages: 7
DOI: 10.2174/1573411012666160213002321
Price: $65

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