title: Superoxide anion scavenging activity of alk(en)yl phenol compounds by using PMS-NADH system.
abstract: Anacardic acid C15:3and cardol C15:3sigmoidally suppressed superoxide anion (O2-) generation using xanthine oxidase. To study this suppression activity, anacardic acids, cardanols and cardols having different numbers of double bonds in alk(en)yl chains were prepared. The O2- scavenging activity and H2O2formation from O2- using PMS-NADH were examined. Anacardic acids and cardols indicated sigmoidal O2- scavenging activity but cardanols did not. The O2- scavenging activity of anacardic acid C15:3was weaker than the suppression activity using xanthine oxidase, but the scavenging activity of cardol C15:3was quite similar to the suppression using xanthine oxidase. The H2O2formation from O2- decreased by the addition of anacardic acids, cardanols and cardols but increased by the addition of gallic and caffeic acids. From these results, we deduced that the O2- suppression activity of xanthine oxidase reaction with cardols is the O2- scavenging activity and that anacardic acids and cardols are O2- scavengers having low prooxidant property.
authors.affiliation: Department of Life Science, Okayama University of Science, Okayama, Japan; Research and Development Division of Meister Bio Co. Ltd., Incubator, Okayama University, 1-1-1 Tsushimanaka, Kita-ku, Okayama 700-0082, Japan.
authors.forename: Noriyoshi
authors.initials: N
authors.lastname: Masuoka
authors.affiliation: Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand.
authors.forename: Kulwadee
authors.initials: K
authors.lastname: Tamsampaoloet
authors.affiliation: Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand.
authors.forename: Warinthorn
authors.initials: W
authors.lastname: Chavasiri
authors.affiliation: Department of Environmental Science, Policy and Management, University of California, Berkeley, USA.
authors.forename: Isao
authors.initials: I
authors.lastname: Kubo
keywords: Food science