Phenolic compound antioxidative activity oxidation products

The antioxidant activity of other fruit and berry extracts containing phenolic compounds against lipid oxidation has been investigated in various meat products (Table 6). 

Anthralin (59), used clinically as an antipsoriatic, inhibited human ISN (7 /zM) the oxidation products of (59) (the corresponding quinone and dimer) were not active [164]. A non-specific antioxidant effect was suggested, since co-oxidation of LTB4 and mouse ear 12-LO were inhibited at similar concentrations [165]. However, some other phenolic polycyclic aromatic compounds appear more specific in their actions. 

In products with complex combinations of various types of flavonoids and other phenolic compounds, effort has been made to ascribe the antioxidant activity of the product to different classes of polyphenols. Frankel et al. (1995) studied 20 selected California wines and related the antioxidant activity to the polyphenolic components of the wines, rather than to resveratrol. Antioxidant activity was measured by the ability of the wines to inhibit copper-catalyzed oxidation of human LDL. The correlation coefficient between antioxidant activity and total phenolic components of the wines was r = 0.94. Individual phenolic compounds (gallic acid, catechin, myricetin, quercetin, caffeic acid, rutin, epicatechin, cyanidin, malvidin-3-glucoside) contributed to the antioxidant activity. The correlation coefficient for the compounds ranged from r = 0.92 to r = 0.38 in descending order. 

---