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Structure-Antioxidant Activity Relationship of Some Flavonoids Isolated from Warionia saharae (Asteraceae)
Corresponding Author(s) : Nasser Belboukhari
Asian Journal of Chemistry,
Vol. 25 No. 9 (2013): Vol 25 Issue 9
Abstract
The antioxidant behaviour of flavonoids including flavone, flavanol and isoflavone isolated from leaves of Warionia saharae and the related activity-structure relationships were investigated by measuring their abilty to scavenge the free radical 2,2-diphenylpicrylhydrazyl show that the antioxidant activity depends both on substitution of hydroxyl groups of the flavonoids skeleton and the presence of an unsaturation at the C2 -C3 bond in conjugation with 4 oxo function.
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- R.B. Ammar, W. Bhouri, M.B. Sghaier, J. Boubaker, I. Skandrani, A. Neffati, I. Bouhlel, S. Kilani, A.-M. Mariotte, L. Chekir-Ghedira, M.- G. Dijoux-Franca and K. Ghedira, Food Chem., 116, 258 (2009).
- K. Pong, Expert Opinion Biol. Ther., 3, 127 (2003).
- E.S. Abdel-Hameed, Food Chem., 114, 1271 (2009).
- M. Bandyopadhya, R. Chakraborty and U. Raychaudhui, LWT-Food Sci. Technol., 40, 842 (2007).
- B. Modak, M.L. Contreras, F. González-Nilo and R. Torres, Bioorg. Med. Chem. Lett., 15, 309 (2005).
- P. Montoro, A. Braca, C. Pizza and N. De Tommasi, Food Chem., 92, 349 (2005).
- L. Bravo, Nutr. Rev., 56, 317 (1998).
- M. Belboukhari, A. Cheriti and N. Belboukhari, Nat. Prod., 7, 150 (2011).
- C.A. Rice-Evans, N. Miller and G. Paganga, Trends Plant Sci., 2, 152 (1997).
- C.A. Rice-Evans, N.J. Miller and G. Paganga, Free Radic. Biol. Med., 20, 933 (1996).
- K.E. Heim, A.R. Tagliaferro and D.J. Bobilya, J. Nutr. Biochem., 13, 572 (2002).
- A. Arora, M.G. Nair and G.M. Strasburg, Free Radic Biol. Med., 24, 1355 (1998).
- G. Cao, E. Sofic and R.L. Prior, Free Radic Biol. Med., 22, 749 (1997).
References
R.B. Ammar, W. Bhouri, M.B. Sghaier, J. Boubaker, I. Skandrani, A. Neffati, I. Bouhlel, S. Kilani, A.-M. Mariotte, L. Chekir-Ghedira, M.- G. Dijoux-Franca and K. Ghedira, Food Chem., 116, 258 (2009).
K. Pong, Expert Opinion Biol. Ther., 3, 127 (2003).
E.S. Abdel-Hameed, Food Chem., 114, 1271 (2009).
M. Bandyopadhya, R. Chakraborty and U. Raychaudhui, LWT-Food Sci. Technol., 40, 842 (2007).
B. Modak, M.L. Contreras, F. González-Nilo and R. Torres, Bioorg. Med. Chem. Lett., 15, 309 (2005).
P. Montoro, A. Braca, C. Pizza and N. De Tommasi, Food Chem., 92, 349 (2005).
L. Bravo, Nutr. Rev., 56, 317 (1998).
M. Belboukhari, A. Cheriti and N. Belboukhari, Nat. Prod., 7, 150 (2011).
C.A. Rice-Evans, N. Miller and G. Paganga, Trends Plant Sci., 2, 152 (1997).
C.A. Rice-Evans, N.J. Miller and G. Paganga, Free Radic. Biol. Med., 20, 933 (1996).
K.E. Heim, A.R. Tagliaferro and D.J. Bobilya, J. Nutr. Biochem., 13, 572 (2002).
A. Arora, M.G. Nair and G.M. Strasburg, Free Radic Biol. Med., 24, 1355 (1998).
G. Cao, E. Sofic and R.L. Prior, Free Radic Biol. Med., 22, 749 (1997).