Interactions between flavonoids and proteins: effect on the total antioxidant capacity

M.J.T.J. Arts*, G.R.M.M. Haenen, L.C. Wilms, S. Beetstra, C.G.M. Beerens - Heijnen, H.P. Voss, A. Bast

*Corresponding author for this work

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Interactions between flavonoids and proteins: effect on the total antioxidant capacity.

Arts MJ, Haenen GR, Wilms LC, Beetstra SA, Heijnen CG, Voss HP, Bast A.

Department of Pharmacology and Toxicology, Faculty of Medicine, Maastricht University, P.O. Box 616, 6200 MD Maastricht, The Netherlands.

Flavonoids are potent antioxidants. It is also known that flavonoids bind to proteins. The effect of the interaction between tea flavonoids and proteins on the antioxidant capacity was examined. Their separate and combined antioxidant capacities were measured with the Trolox equivalent antioxidant capacity (TEAC) assay. It was observed that the antioxidant capacity of several components of green and black tea with alpha-, beta-, and kappa-casein or albumin is not additive; that is, a part of the total antioxidant capacity is masked by the interaction. This masking depends on both the protein and the flavonoid used. Components in green and black tea, which show the highest masking in combination with beta-casein, are epigallocatechin gallate and gallic acid. The results demonstrate that the matrix influences the efficacy of an antioxidant
Original languageEnglish
Pages (from-to)1184-1187
Number of pages4
JournalJournal of Agricultural and Food Chemistry
Issue number5
Publication statusPublished - 1 Jan 2002

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