The influence of wine polyphenols on reactive oxygen and
nitrogen species production by murine macrophages RAW 264.7

J 2008

The influence of wine polyphenols on reactive oxygen and nitrogen species production by murine macrophages RAW 264.7

ČÍŽ, Milan; M PAVELKOVA; Lucie GALLOVÁ; J KRALOVA; Lukáš KUBALA et al.

Základní údaje

Originální název

The influence of wine polyphenols on reactive oxygen and nitrogen species production by murine macrophages RAW 264.7

Autoři

ČÍŽ, Milan; M PAVELKOVA; Lucie GALLOVÁ; J KRALOVA; Lukáš KUBALA a Antonín LOJEK

Vydání

Physiological Research, Praha, Fyziologický ústav AV ČR, 2008, 0862-8408

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Utajení

není předmětem státního či obchodního tajemství

Impakt faktor

Impact factor: 1.653

Označené pro přenos do RIV

UT WoS

000257270900010

Klíčová slova anglicky

antioxidants; polyphenols; macrophages; oxidative stress; nitric oxide

Změněno: 12. 9. 2017 12:54, doc. RNDr. Milan Číž, Ph.D.

Anotace

V originále

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.

Citovat

ČÍŽ, Milan; M PAVELKOVA; Lucie GALLOVÁ; J KRALOVA; Lukáš KUBALA a Antonín LOJEK. The influence of wine polyphenols on reactive oxygen and nitrogen species production by murine macrophages RAW 264.7. Physiological Research. Praha: Fyziologický ústav AV ČR, 2008, roč. 57, č. 3, s. 393-402. ISSN 0862-8408.

@article{1389179,
   author = {Číž, Milan and Pavelkova, M and Gallová, Lucie and Kralova, J and Kubala, Lukáš and Lojek, Antonín},
   article_location = {Praha},
   article_number = {3},
   keywords = {antioxidants; polyphenols; macrophages; oxidative stress; nitric oxide},
   language = {eng},
   issn = {0862-8408},
   journal = {Physiological Research},
   title = {The influence of wine polyphenols on reactive oxygen and nitrogen species production by murine macrophages RAW 264.7},
   volume = {57},
   year = {2008}
}

TY  - JOUR
ID  - 1389179
AU  - Číž, Milan - Pavelkova, M - Gallová, Lucie - Kralova, J - Kubala, Lukáš - Lojek, Antonín
PY  - 2008
TI  - The influence of wine polyphenols on reactive oxygen and nitrogen species production by murine macrophages RAW 264.7
JF  - Physiological Research
VL  - 57
IS  - 3
SP  - 393-402
EP  - 393-402
PB  - Fyziologický ústav AV ČR
SN  - 08628408
KW  - antioxidants
KW  - polyphenols
KW  - macrophages
KW  - oxidative stress
KW  - nitric oxide
N2  - 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.
ER  -

ČÍŽ, Milan; M PAVELKOVA; Lucie GALLOVÁ; J KRALOVA; Lukáš KUBALA a Antonín LOJEK. The influence of wine polyphenols on reactive oxygen and nitrogen species production by murine macrophages RAW 264.7. \textit{Physiological Research}. Praha: Fyziologický ústav AV ČR, 2008, roč.~57, č.~3, s.~393-402. ISSN~0862-8408.

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