title: Characterization of nitrated phenolic compounds for their anti-oxidant, pro-oxidant, and nitration activities.
abstract: Coffee is one of the most widely consumed beverages worldwide. Evidence of the health benefits and the important contribution of coffee brew to the intake of anti-oxidants in the diet has increased coffee consumption. Chlorogenic acid (ChA) and caffeic acid (CaA) are the major phenolic compounds in coffee. However, phenolic compounds, which are generally effective anti-oxidants, can become pro-oxidants in the presence of Cu(2+) to induce DNA damage under certain conditions. On the other hand, sodium nitrite (NaNO(2)) is widely used as a food additive to preserve and tinge color on cured meat and fish. It is possible that phenolic compounds react with NaNO(2) under acidic conditions, such as gastric juice. In this study, we identified compounds produced by the reaction between ChA or CaA in coffee and NaNO(2) in artificial gastric juice. The identified phenolic compounds and nitrated phenolic compounds were assessed for their anti-oxidant, pro-oxidant, and nitration activities by performing an in vitro assay. The nitrated phenolic compounds seemed to show increased anti-oxidant activity and decreased pro-oxidant activity. However, one nitrated CaA compound that has a furoxan ring showed the ability to release NO(2)(-) in the neutral condition.
authors: Department of Analytical Chemistry, Hoshi University, Ebara, Shinagawa-ku, Tokyo, Japan. iwasaki@hoshi.ac.jp
authors: Yusuke
authors: Y
authors: Iwasaki
authors: Maki
authors: M
authors: Nomoto
authors: Momoko
authors: M
authors: Oda
authors: Keisuke
authors: K
authors: Mochizuki
authors: Yuki
authors: Y
authors: Nakano
authors: Yuji
authors: Y
authors: Ishii
authors: Rie
authors: R
authors: Ito
authors: Koichi
authors: K
authors: Saito
authors: Takashi
authors: T
authors: Umemura
authors: Akiyoshi
authors: A
authors: Nishikawa
authors: Hiroyuki
authors: H
authors: Nakazawa
mesh_terms: D000975:Antioxidants / Q000737:chemistry* / Q000378:metabolism; D002109:Caffeic Acids / Q000737:chemistry* / Q000378:metabolism; D002726:Chlorogenic Acid / Q000737:chemistry* / Q000378:metabolism; D003069:Coffee / Q000737:chemistry; D003300:Copper / Q000737:chemistry / Q000378:metabolism; D004249:DNA Damage; D005520:Food Preservatives / Q000737:chemistry / Q000378:metabolism; D005750:Gastric Juice / Q000737:chemistry / Q000378:metabolism; D006801:Humans; D009574:Nitro Compounds / Q000737:chemistry* / Q000378:metabolism; D016877:Oxidants / Q000737:chemistry* / Q000378:metabolism; D010636:Phenols / Q000737:chemistry* / Q000378:metabolism; D012977:Sodium Nitrite / Q000737:chemistry / Q000378:metabolism
chemical_list: D000975:Antioxidants; D002109:Caffeic Acids; D003069:Coffee; D005520:Food Preservatives; D009574:Nitro Compounds; D016877:Oxidants; D010636:Phenols; D002726:Chlorogenic Acid; D003300:Copper; D012977:Sodium Nitrite; C040048:caffeic acid