In vitro antioxidant activity of dietary polyamines

Food Research International

Volumn 51, Issue 1, 2013, Pages 141-147

  Toro Funes, Natalia ^a   Bosch Fusté, Joan ^a   Veciana Nogués, M Teresa ^a   Izquierdo Pulido, Maria ^a   Vidal Carou, M Carmen ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Antioxidant; Dietary polyamines; Metal chelating; Radical scavenging; Spermidine; Spermine

Indexed keywords

ANTIOXIDANT; POLYAMINES; RADICAL SCAVENGING; SPERMIDINE; SPERMINE;

AGENTS; OILS AND FATS; OXIDATION RESISTANCE; VOLATILE ORGANIC COMPOUNDS;

AMINES;

GLYCINE MAX;

EID: 84871791318     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.11.036     Document Type: Article

References (40)

1. Antequera T., López-Bote C.J., Córdoba J.J., Garcia C., Asensio M.A., Ventanas J. Lipid oxidative changes in the processing of Iberian pig hams. Food Chemistry 1992, 45:105-110.
2. AOCS.American Oil Chemists Society Official methods and recommended practices of the American Oil Chemists Society 2009, AOCS Press, Champaign, IL, [Cd 19-90, reapproved in 2009]. 6th ed.
3. AOCS.American Oil Chemists Society Official methods and recommended practices of the American Oil Chemists Society 2009, AOCS Press, Champaign, IL, [Cd 12b-92, reapproved in 2009]. 6th ed.
4. AOCS.American Oil Chemists Society Official methods and recommended practices of the American Oil Chemists Society 2009, AOCS Press, Champaign, IL, [Cg 5-97, reapproved in 2009]. 6th ed.
5. Badarinath A.V., Mallikarjuna K., Madhu-Sudhana-Chetty C., Ramkanth S., Rajan T.V.S., Gnanaprakash K.A. Review on in-vitro antioxidant methods: Comparisons, correlations and considerations. International Journal of PharmTech Research 2010, 2:1276-1285.
6. Bardocz S. Polyamines in food and their consequences for food quality and human health. Trends in Food Science and Technology 1995, 6:341-346.
7. Berstch C.R., Fernelius W.C., Block B.P. A thermodynamic study of some complexes of metal ions with polyamines. Journal of Physical Chemistry 1958, 62:444-450.
8. Das K.C., Misra H.P. Hydroxil radical scavenging and singlet oxygen quenching properties of polyamines. Molecular and Cellular Biochemistry 2004, 262:127-133.
9. Douki T., Bretonniere Y., Cadet J. Protection against radiation-induced degradation of DNA bases by polyamines. Radiation Research 2000, 153:29-35.
10. European Commision Regulation EEC/2568/91 of 11 July 1991 on the characteristics of olive oil and olive-residue oil on the relavant methods of analysis. Official Journal of European Communities, 248, 52-55.
11. Evans J.C., Kodali D.R., Addis P.B. Optimal tocopherol concentrations to inhibit soybean oil oxidation. Journal of the American Oil Chemical Society 2002, 79:47-51.
12. Fang Y.Z., Yang S., Wu G. Free radicals, antioxidants, and nutrition. Nutrition 2002, 18:872-879.
13. Frankel E.N. Lipid oxidation 1998, The Oil Press, Dundee, Scotland, [300 pp.].
14. Frankel E.N., Finley J.W. How to standardize the multiplicity of methods to evaluate natural antioxidants. Journal of Agriculture and Food Chemistry 2008, 56(13):4901-4908.
15. Frankel E.N., Meyer A.S. The problems of using one-dimensional methods to evaluate multifunctional food and biological antioxidants. Journal of the Science of Food and Agriculture 2000, 80:1925-1941.
16. Groppa M.D., Tomaro M.L., Benavides M.P. Polyamines and heavy metal stress: The antioxidant behavior of spermine in cadmium- and copper-treated wheat leaves. BioMetals 2007, 20:185-195.
17. Guillén M.D., Cabo N. Fourier transform infrared spectra data versus peroxide and anisidine values to determine oxidative stability of edible oils. Food Chemistry 2002, 77:503-510.
18. Hares G.B., Fernelius W.C., Douglas B.E. Equilibrium constants for the formation of complexes between metal ions and polyamines. Journal of the American Chemistry Society 1956, 75:1816-1818.
19. Huang D., Ou B., Prior R.L. The chemistry behind antioxidant capacity assays. Journal of Agriculture and Food Chemistry 2005, 3:1841-1856.
20. Jacobsen C., Let M.B., Nielsen N.S., Meyer A.S. Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: A comparative evaluation. Trends in Food Science and Technology 2007, 19:76-93.
21. Kalantzakis G., Blekas G., Pegklidou K., Pegklidou D. Stability and radical-scavenging activity of heated olive oil and other vegetable oils. European Journal of Lipid Science and Technology 2006, 108:329-335.
22. Khanna R.S., Pandey A., Negi R., Pande D., Karki K., Khanna H.D., et al. Characterization and evaluation of antioxidant activity. Indian Journal of research 2011, 5:40-47.
23. Kim H.J., Hamhm T.S., Min D.B. Hydroperoxide as prooxidant in the oxidative stability of soybean oil. Journal of American Oil Chemical Society 2007, 84:349-355.
24. Lagishetty C.V., Naik S.R. Polyamines: Potential anti-inflammatory agents and their possible mechanism of action. Indian Journal of Pharmacololgy 2008, 40(3):121-125.
25. Larqué E., Sabater-Molina M., Zamora S. Biological significance of dietary polyamines. Nutrition 2007, 23:87-95.
26. Leonardis A., Macciola V. Catalytic effect of the Cu(II)- and Fe(III)-cyclo-hexanebutyrates on olive oil oxidation measured by Rancimat. European Journal of Lipid Science and Technology 2002, 104:140-199.
27. Løvaas E. Antioxidative effects of polyamines. Journal of the American Oil Chemists' Society 1991, 68:353-358.
28. Løvaas E. Antioxidative and metal-chelating effects of polyamines. Advances in Pharmacology 1997, 38:119-149.
29. Mancebo-Campos V., Salvador M.D., Fregapane G. Comparative study of virgin olive oil behavior under Rancimat accelerated oxidation conditions and long-term room temperature storage. Journal of Agriculture and Food Chemistry 2007, 55:8231-8236.
30. Minois N., Carmona-Gutierrez D., Madeo F. Polyamines in aging and disease. Aging 2011, 3(8).
31. Moinard C., Cynober L., de Bandt J.P. Polyamines: Metabolism and implications in human diseases. Clinical Nutrition 2005, 24:184-197.
32. Nishibori N., Fujihara S., Akatuki T. Amounts of polyamines in foods in Japan and intake by Japanese. Food Chemistry 2007, 100:491-497.
33. Odriozola-Serrano I., Soliva-Fortuny R., Martín-Belloso O. Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments. Innovative Food Science and Emerging Technologies 2008, 9:272-279.
34. Prior R.L., Wu X., Schaich K. Standardized methods for determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agriculture and Food Chemistry 2005, 53:4290-4302.
35. Sánchez-Moreno C. Review: Methods used to evaluate the free radical scavenging activity in foods and biological systems. Food Science and Technology International 2002, 8:121-137.
36. Shantha N.C., Decker E.A. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of AOAC International 1994, 77(2):421-424.
37. Soda K. Polyamine intake, dietary pattern, and cardiovascular disease. Medical Hypotheses 2010, 75:299-301.
38. Soda K., Kano Y., Nakamura T., Kasono K., Kawakami M., Konishi F. Spermine, a natural polyamine, suppresses LFA-1 expression on human lymphocyte. Journal of Immunology 2005, 175:237-245.
39. Sun T., Tanumihardjo S.A. An integrated approach to evaluate food antioxidant capacity. Journal of Food Science 2007, 72:R159-R165.
40. Tadolini B. Polyamine inhibition of lipoperoxidation - The influence of polyamines on iron oxidation in the presence of compounds mimicking phospholipid polar heads. Journal of Biochemistry 1988, 249:33-36.