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Substituent Effects on in Vitro Antioxidizing Properties, Stability, and Solubility in Flavonoids

Plaza, Merichel LU ; Pozzo, Tania LU ; Liu, Jiayin LU ; Gulshan Kazi, Zubaida LU ; Turner, Charlotta LU and Nordberg Karlsson, Eva LU (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)
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author
organization
publishing date
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
external identifiers
  • wos:000334658300001
  • scopus:84899001154
ISSN
0021-8561
DOI
10.1021/jf405570u
language
English
LU publication?
yes
id
e35b5e0a-3692-4c55-ae7e-6ad96ef5fc60 (old id 4488649)
date added to LUP
2014-06-23 13:53:00
date last changed
2017-11-19 03:17:36
@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},
  keyword      = {antioxidant,solubility,stability,enzymes,flavonoid,acylation,glycosylation,methylation,sulfation},
  language     = {eng},
  number       = {15},
  pages        = {3321--3333},
  publisher    = {The American Chemical Society},
  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},
  volume       = {62},
  year         = {2014},
}