The Changes in Antioxidant Activity of Selected Flavonoids and Caffeine Depending on the Dosage and Form of Thiamine

Abstract

Phenolic compounds and thiamine may serve as therapies against oxidative stress-related neurodegenerative diseases. However, it is important to note that these components show high instability under changing conditions. The study’s aim was to determine the impact of the thiamine concentration (hydrochloride—TH and pyrophosphate—TP; in the range 0.02 to 20 mg/100 g on the indices of the chelating properties and reducing power, and free radicals scavenging indices of EGCG, EGC, ECG and caffeine added from 0.04 to 6.0 mg/100 g. Our research confirmed that higher concentrations of TH and TP can exhibit significant activity against the test antioxidant indices of all components. When above 5.0 mg/100 g of thiamine was used, the radical scavenging abilities of the compound decreased in the following order: EGCG > ECG > EGC > caffeine. The highest correlation was found for the concentration of thiamine pyrophosphate to 20.0 mg/100 g and EGCG. Knowledge of the impact of factors associated with the concentration of both EGCG, EGC, ECG or caffeine and thiamine on their activity could carry weight in regulating the quality supplemented foods, especially of nutrition support for people of all ages were oral, enteral tube feeding and parenteral nutrition).

Epigallocatechin-3-gallate and resveratrol attenuate hydrogen peroxide induced damage in neuronal cells

“…Most of the studies have been conducted administrating green tea extracts or pure EGCG (8). Studies have revealed that EGCG possesses anticancer, anti-diabetes, anti-infl ammatory, anti-cardiovascular, and anti-neurodegenerative properties (10)(11)(12). Fruits including grapes, strawberries, and peanuts contain resveratrol, another antioxidant (13).…”

Flavonoids from Plants to Foods: From Green Extraction to Healthy Food Ingredient

“…In the article of Piechocka et al [7], the effect of the thiamine concentration (hydrochloride-TH and pyrophosphate-TP) on the chelating properties, reducing power, and free radical scavenging indices of catechins and caffeine was reported. The study demonstrate that high concentration of TH and TP can reduce the antioxidant indices of catechins (EGCG, EGC, ECG) and caffeine.…”