Masking of antioxidant capacity by the interaction of flavonoids with protein.

M.J.T.J. Arts*, G.R.M.M. Haenen, H.P. Voss, A. Bast

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review


: Food Chem Toxicol 2001 Aug;39(8):787-91 Related Articles, Books, LinkOut

Masking of antioxidant capacity by the interaction of flavonoids with protein.

Arts MJ, Haenen GR, Voss HP, Bast A.

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

The effect of antioxidants is often executed in complex biological mixtures where various interactions may take place. Therefore, the antioxidant capacity of antioxidants in blood plasma is examined. The assay used is the trolox equivalent antioxidant capacity (TEAC). This method gives the antioxidant capacity of a compound by measuring spectrophotometrically the disappearance of the blue/green stable ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)] radical, caused by scavenging. The results show that the antioxidant capacity of quercetin, rutin, catechin or 7-monohydroxyethylrutoside (monoHER) and blood plasma is not additive. This is partly due to interactions between the antioxidant and plasma proteins. However, the antioxidant capacity of alpha-tocopherol, which also binds to protein, is not affected by the interaction. This means that besides the antioxidant capacity of the compound itself, the environment in which the antioxidant has to execute his function is important.

Original languageEnglish
Pages (from-to)787-791
Number of pages5
JournalFood and Chemical Toxicology
Publication statusPublished - 1 Jan 2001

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