Substituent Effects on in Vitro Antioxidizing Properties, Stability, and Solubility in Flavonoids
(2014) In Journal of Agricultural and Food Chemistry 62(15). p.3321-3333- Abstract
- Antioxidants are widely used by humans, both as dietary supplements and as additives to different types of products. The desired properties of an antioxidant often include a balance between the antioxidizing capacity, stability, and solubility. This review focuses on flavonoids, which are naturally occurring antioxidants, and different common substituent groups on flavonoids and how these affect the properties of the molecules in vitro. Hydroxyl groups on flavonoids are both important for the antioxidizing capacity and key points for further modification resulting in O-methylation, -glycosylation, -sulfation, or -acylation. The effects of O-glycosylation and acylation are discussed as these types of substitutions have been most explored in... (More)
- Antioxidants are widely used by humans, both as dietary supplements and as additives to different types of products. The desired properties of an antioxidant often include a balance between the antioxidizing capacity, stability, and solubility. This review focuses on flavonoids, which are naturally occurring antioxidants, and different common substituent groups on flavonoids and how these affect the properties of the molecules in vitro. Hydroxyl groups on flavonoids are both important for the antioxidizing capacity and key points for further modification resulting in O-methylation, -glycosylation, -sulfation, or -acylation. The effects of O-glycosylation and acylation are discussed as these types of substitutions have been most explored in vitro concerning antioxidizing properties as well as stability and solubility. Possibilities to control the properties by enzymatic acylation and glycosylation are also reviewed, showing that depending on the choice of enzyme and substrate, regioselective results can be obtained, introducing possibilities for more targeted production of antioxidants with predesigned properties. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/4488649
- author
- Plaza, Merichel LU ; Pozzo, Tania LU ; Liu, Jiayin LU ; Gulshan Kazi, Zubaida LU ; Turner, Charlotta LU and Nordberg Karlsson, Eva LU
- organization
- publishing date
- 2014
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- antioxidant, solubility, stability, enzymes, flavonoid, acylation, glycosylation, methylation, sulfation
- in
- Journal of Agricultural and Food Chemistry
- volume
- 62
- issue
- 15
- pages
- 3321 - 3333
- publisher
- The American Chemical Society (ACS)
- external identifiers
-
- wos:000334658300001
- scopus:84899001154
- pmid:24650232
- ISSN
- 0021-8561
- DOI
- 10.1021/jf405570u
- project
- ANTIDIABETIC FOOD CENTRE
- language
- English
- LU publication?
- yes
- id
- e35b5e0a-3692-4c55-ae7e-6ad96ef5fc60 (old id 4488649)
- date added to LUP
- 2016-04-01 10:51:08
- date last changed
- 2024-05-05 22:42:30
@article{e35b5e0a-3692-4c55-ae7e-6ad96ef5fc60, abstract = {{Antioxidants are widely used by humans, both as dietary supplements and as additives to different types of products. The desired properties of an antioxidant often include a balance between the antioxidizing capacity, stability, and solubility. This review focuses on flavonoids, which are naturally occurring antioxidants, and different common substituent groups on flavonoids and how these affect the properties of the molecules in vitro. Hydroxyl groups on flavonoids are both important for the antioxidizing capacity and key points for further modification resulting in O-methylation, -glycosylation, -sulfation, or -acylation. The effects of O-glycosylation and acylation are discussed as these types of substitutions have been most explored in vitro concerning antioxidizing properties as well as stability and solubility. Possibilities to control the properties by enzymatic acylation and glycosylation are also reviewed, showing that depending on the choice of enzyme and substrate, regioselective results can be obtained, introducing possibilities for more targeted production of antioxidants with predesigned properties.}}, author = {{Plaza, Merichel and Pozzo, Tania and Liu, Jiayin and Gulshan Kazi, Zubaida and Turner, Charlotta and Nordberg Karlsson, Eva}}, issn = {{0021-8561}}, keywords = {{antioxidant; solubility; stability; enzymes; flavonoid; acylation; glycosylation; methylation; sulfation}}, language = {{eng}}, number = {{15}}, pages = {{3321--3333}}, publisher = {{The American Chemical Society (ACS)}}, series = {{Journal of Agricultural and Food Chemistry}}, title = {{Substituent Effects on in Vitro Antioxidizing Properties, Stability, and Solubility in Flavonoids}}, url = {{http://dx.doi.org/10.1021/jf405570u}}, doi = {{10.1021/jf405570u}}, volume = {{62}}, year = {{2014}}, }