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Betalains - A new class of dietary cationized antioxidants
Year:
2001
Authors :
Granit, Rina
;
.
Harel, Stella
;
.
Kanner, Joseph
;
.
Volume :
49
Co-Authors:
Kanner, J., Department of Food Science, Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, P.O. Box 6, Bet Dagan 50250, Israel
Harel, S., Department of Food Science, Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, P.O. Box 6, Bet Dagan 50250, Israel
Granit, R., Department of Food Science, Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, P.O. Box 6, Bet Dagan 50250, Israel
Facilitators :
From page:
5178
To page:
5185
(
Total pages:
8
)
Abstract:
Antioxidant nutrients from fruits and vegetables are believed to be a class of compounds that exert their effects in humans by preventing oxidative processes which contribute to the onset of several degenerative diseases. This study found a new class of dietary cationized antioxidants in red beets (Beta vulgaris L.). These antioxidants are betalains, and the major one, betanin, is a betanidin 5-O-β-glucoside. Linoleate peroxidation by cytochrome c was inhibited by betanin, betanidin, catechin, and α-tocopherol with IC50 values of 0.4, 0.8, 1.2, and 5 μM, respectively. In addition, a relatively low concentration of betanin was found to inhibit lipid peroxidation of membranes or linoleate emulsion catalyzed by the "free iron" redox cycle, H2O2-activated metmyoglobin, or lipoxygenase. The IC50 inhibition of H2O2-activated metmyoglobin catalysis of low-density lipoprotein oxidation by betanin was <2.5 μM and better than that of catechin. Betanin and betanidin at very small concentrations were found to inhibit lipid peroxidation and heme decomposition. During this reaction, betanidin was bleached completely, but betanin remained unchanged in its absorption. This difference seems to derive from differing mechanisms of protection by these two compounds. The high affinity of betanin and betanidin for membranes was demonstrated by determining the rate of migration of the compounds through a dialysis tube. Betanin bioavailability in humans was demonstrated with four volunteers who consumed 300 mL of red beet juice, containing 120 mg of the antioxidant. The betacyanins were absorbed from the gut and identified in urine after 2-4 h. The calculated amount of betacyanins found in the urine was 0.5-0.9% of that ingested. Red beet products used regularly in the diet may provide protection against certain oxidative stress-related disorders in humans.
Note:
Related Files :
Animal
Animals
antioxidants
Beta vulgaris
bioavailability
metabolism
Molecular structure
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More details
DOI :
10.1021/jf010456f
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
19769
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:31
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Scientific Publication
Betalains - A new class of dietary cationized antioxidants
49
Kanner, J., Department of Food Science, Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, P.O. Box 6, Bet Dagan 50250, Israel
Harel, S., Department of Food Science, Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, P.O. Box 6, Bet Dagan 50250, Israel
Granit, R., Department of Food Science, Institute of Technology and Storage of Agricultural Products, Agricultural Research Organization, P.O. Box 6, Bet Dagan 50250, Israel
Betalains - A new class of dietary cationized antioxidants
Antioxidant nutrients from fruits and vegetables are believed to be a class of compounds that exert their effects in humans by preventing oxidative processes which contribute to the onset of several degenerative diseases. This study found a new class of dietary cationized antioxidants in red beets (Beta vulgaris L.). These antioxidants are betalains, and the major one, betanin, is a betanidin 5-O-β-glucoside. Linoleate peroxidation by cytochrome c was inhibited by betanin, betanidin, catechin, and α-tocopherol with IC50 values of 0.4, 0.8, 1.2, and 5 μM, respectively. In addition, a relatively low concentration of betanin was found to inhibit lipid peroxidation of membranes or linoleate emulsion catalyzed by the "free iron" redox cycle, H2O2-activated metmyoglobin, or lipoxygenase. The IC50 inhibition of H2O2-activated metmyoglobin catalysis of low-density lipoprotein oxidation by betanin was <2.5 μM and better than that of catechin. Betanin and betanidin at very small concentrations were found to inhibit lipid peroxidation and heme decomposition. During this reaction, betanidin was bleached completely, but betanin remained unchanged in its absorption. This difference seems to derive from differing mechanisms of protection by these two compounds. The high affinity of betanin and betanidin for membranes was demonstrated by determining the rate of migration of the compounds through a dialysis tube. Betanin bioavailability in humans was demonstrated with four volunteers who consumed 300 mL of red beet juice, containing 120 mg of the antioxidant. The betacyanins were absorbed from the gut and identified in urine after 2-4 h. The calculated amount of betacyanins found in the urine was 0.5-0.9% of that ingested. Red beet products used regularly in the diet may provide protection against certain oxidative stress-related disorders in humans.
Scientific Publication
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