An evaluation of the antioxidant and potential pro-oxidant properties of food additives and of trolox C, vitamin E and probucol.

摘要: The food additives propyl gallate and vanillin inhibited iron ion-dependent lipid peroxidation in rat-liver microsomes, but stimulated formation of a deoxyribose degrading species, probably hydroxyl radical, from ferric-EDTA hydrogen peroxide. Propyl accelerated DNA damage by the anti-tumour antibiotic bleomycin, although did not. water-soluble vitamin E analogue Trolox C also bleomycin-dependent damage, not radical generation H2O2. Indeed, was found to be powerful scavenger (rate constant < 1010 M−1 s−1). Probucol stimulate oxidative any systems tested, is inhibitor rat liver microsomes. ESR spectrum produced one electron-oxidation probucol ethanol described.