Protective effects of buckwheat honey on DNA damage induced by hydroxyl radicals.
To understand the antioxidant properties of buckwheat honeys, we investigated their antioxidant effects on hydroxyl radical-induced DNA breaks in the non-site-specific and site-specific systems, the physicochemical properties, antioxidant activities (1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl radical scavenging activity, chelating, and reducing power assays), total phenolic content and individual phenolic acids were also determined. Total phenolic content of buckwheat honeys ranged from 774 to 1694 mg PA/kg, and p-hydroxybenzoic and p-coumaric acids proved to be the main components in buckwheat honeys. All the buckwheat honey samples possess stronger capability to protect DNA in the non-site-specific systems than in the site-specific systems from being damaged by hydroxyl radicals. In the non-site-specific and site-specific system, buckwheat honeys samples prevented ()OH-induced DNA breaks by 21-78% and 5-31% over control value, respectively.
Department of Food Science and Engineering, College of Chemical Engineering, Northwest University, Xi'an 710069, China.
Juan
J
Zhou
Peng
P
Li
Ni
N
Cheng
Hui
H
Gao
Bini
B
Wang
Yahui
Y
Wei
Wei
W
Cao
D002851:Chromatography, High Pressure Liquid; D004249:DNA Damage; D019612:Fagopyrum; D006722:Honey; D017665:Hydroxyl Radical; D012015:Reference Standards
D017665:Hydroxyl Radical