Effect of four synthetic antioxidants on the formation of ethylene from methional in rat liver microsomes.
Four commonly used food antioxidants, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate and octyl gallate, were tested for their ability to inhibit the formation of ethylene from methional in NADPH-oxidizing rat liver microsomes. It is assumed that the action of the antioxidants on ethylene formation reflects their free radical scavenging activity. Only propyl gallate and octyl gallate are efficient inhibitors of ethylene formation. BHT is inhibitory only at very high concentrations, and BHA tends to increase ethylene formation. It is concluded that gallic acid ester antioxidants may possess a protective potential during chemical-induced microsomal oxidations.
D000447:Aldehydes / Q000378:metabolism*; D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002083:Butylated Hydroxyanisole / Q000494:pharmacology; D002084:Butylated Hydroxytoluene / Q000494:pharmacology; D005030:Ethylenes / Q000096:biosynthesis*; D005609:Free Radicals; D005707:Gallic Acid / Q000031:analogs & derivatives / Q000494:pharmacology; D008297:Male; D008862:Microsomes, Liver / Q000187:drug effects* / Q000378:metabolism; D009249:NADP / Q000378:metabolism; D011435:Propyl Gallate / Q000494:pharmacology; D051381:Rats; D011919:Rats, Inbred Strains
D000447:Aldehydes; D000975:Antioxidants; D005030:Ethylenes; D005609:Free Radicals; C016627:octyl gallate; C008390:methional; D002084:Butylated Hydroxytoluene; D002083:Butylated Hydroxyanisole; D009249:NADP; D005707:Gallic Acid; D011435:Propyl Gallate; C036216:ethylene