Anti- and pro-oxidant effects of (+)-catechin on hemoglobin-induced protein oxidative damage

摘要: Evidence to support the role of heme proteins as major inducers oxidative damage is increasingly present. Flavonoids have been widely used ameliorate in vivo and vitro, where mechanism this therapeutic action was usually dependent on their anti-oxidant effects. In study, we investigated influence (+)-catechin, a polyphenol identified tea, cocoa, red wine, hemoglobin-induced protein damage. It found that (+)-catechin had capacities act free radical scavenger reducing agent remove cytotoxic ferryl hemoglobin, demonstrating apparent activities. However, presence surprisingly promoted oxidation, which probably due ability rapidly trigger degradation normal hemoglobin. addition, hemoglobin-H2O2-induced carbonyl formation significantly enhanced by at lower concentrations, while it efficiently inhibited when higher concentrations were used. These novel results showed dietary intake use catechins might possess pro-oxidant activity through aggravating hemoglobin-related The dual effects hemoglobin redox reactions may provide new insights into physiological implications tea extract wine (catechins) with cellular proteins.