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KMID : 1007520130220051381
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Food Science and Biotechnology
2013 Volume.22 No. 5 p.1381 ~ p.1388
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Carnosic Acid Protects Biomolecules from Free Radical-mediated Oxidative Damage In vitro
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Xiang Qisen
Liu Qian
Xu Li
Qiao Yan
Wang Yutang
Liu Xuebo
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Abstract
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The protective effects of carnosic acid (CA), a naturally occurring catechol-type poly-phenolic diterpene, against free radical-induced oxidative damage to lipids, proteins, and DNA were evaluated in this study. The oxidation of human serum albumin and rat liver homogenate were induced by Cu2+/H2O2. Fe2+/VitC and 2,2'-azobis(2,4- dimethylvaleronitrile) were used to initiate linoleic acid (LA) peroxidation. Oxidative damage of DNA was carried out using 2,2'-azobis(2-amidinopropane) dihydrochloride (AAPH). The results showed that CA significantly inhibited the oxidative damages to proteins, LA and DNA caused by various types of free radicals. Moreover, in the Fe2+/VitC induced-LA peroxidation reaction system, the addition of CA also inhibited the cytotoxic effects of oxidized linoleic acid on RAW 264.7 cells. These results suggest that it might be possible to use CA to prevent or treat the oxidative stress-related disorders and diseases.
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KEYWORD
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carnosic acid, biomolecules, free radicals, reactive oxygen species
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