Influence of dietary phenolic acids on redox status of iron: Ferrous iron autoxidation and ferric iron reduction

In this review, primary attention is given to the antioxidant (and prooxidant) activity of polyphenols arising from their interactions with iron both in vitro and in vivo. In addition, an overview of oxidative stress and the Fenton reaction is provided, as well as a discussion of the chemistry of iron binding by catecholate, gallate, and semiquinone ligands along with their stability constants, UV-vis spectra, stoichiometries in solution as a function of pH, rates of iron oxidation by O(2) upon polyphenol binding, and the published crystal structures for iron-polyphenol complexes. Radical scavenging mechanisms of polyphenols unrelated to iron binding, their interactions with copper, and the prooxidant activity of iron-polyphenol complexes are briefly discussed.

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“…-polyphenol complexes, a process commonly referred to as autooxidation ( Fig. 7a) [141][142][143][144][145]. Typically, Fe 2?…”

Section: Stability Constants For Iron-polyphenol Complexesmentioning

confidence: 99%

A Review of the Antioxidant Mechanisms of Polyphenol Compounds Related to Iron Binding

Perron

Brumaghim

2009

Cell Biochem Biophys

1,088

775

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“…(51)(52)(53)(54)(55) In general ortho-dihydroxy (catechol) or trihydroxy (galloyl) groups need to be present in the structure of the PC to be able to bind iron. (51,56) Knockaert et al (55) showed that the interaction between iron and gallic acid was pH dependent and different if iron was present as Fe 2+ or as Fe 3+ .…”

Section: Phenolic Compoundsmentioning

confidence: 99%

Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

Gabaza

Muchuweti

Vandamme

2016

Food Reviews International

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Many weaning and complementary foods in Africa are plant based thus are not good sources of bioavailable iron and zinc owing to the presence of anti-nutritional factors, in particular phytic acid, phenolic compounds and to some extent dietary fiber. Several strategies are being developed to increase levels of bioavailable iron and zinc in plant based diets. These strategies range from fortification, biofortification, dietary diversification and use of household processing methods such as soaking, cooking, germination and fermentation. Fermentation poses a great potential as a significant amount of these foods in Africa involve a natural fermentation step.Exploration of this process could offer a more economical and sustainable way to reduce iron and zinc binders and consequently increase the bioavailability of the minerals in diets consisting of fermented cereals.

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“…However, Andersen et al 2,3 reported that phenolic compounds are neither antioxidants nor pro-oxidants. Moreover, there is evidence that polyphenols with specific molecular configuration can show pro-oxidative behaviour 8,14 . Hops (Humulus lupulus) provide beer with sensory bitterness, foam stability, antimicrobial activity and flavour stability 6,27,31,33,52 in addition to potential health benefits 53 .…”

Section: Introductionmentioning

confidence: 99%

Behaviour of Antioxidants Derived from Hops During Wort Boiling

Wietstock

Kunz

Shellhammer

et al. 2010

Journal of the Institute of Brewing

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J. Inst. Brew. 116(2), 157-166, 2010The oxidative stability of wort at different stages during wort production and the radical scavenging characteristics of α-, β-, iso-α-acids and a hop polyphenol extract were evaluated using ESR spectroscopy and DPPH• radical quenching measurements. Radical generation in unhopped wort was significantly, positively correlated with heating rate prior to boiling but not with dissolved oxygen content. Hop α-and β-acids showed similarly significant radical quenching abilities, while iso-α-acids and a hop polyphenol extract displayed a negligible effect. Isomerization of α-acids to iso-α-acids reduced wort's antioxidative capacity. Commercially available hop products with varying polyphenol content showed similar radical inhibiting properties, which were a function of hop acid content. Relative to an unhopped treatment, hop additions to wort resulted in significantly lower amounts of Strecker aldehydes in stored beer.

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Influence of dietary phenolic acids on redox status of iron: Ferrous iron autoxidation and ferric iron reduction

Cited by 86 publications

References 33 publications

A Review of the Antioxidant Mechanisms of Polyphenol Compounds Related to Iron Binding

A Review of the Antioxidant Mechanisms of Polyphenol Compounds Related to Iron Binding

Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

Behaviour of Antioxidants Derived from Hops During Wort Boiling

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