Production of Hydrogen Peroxide by Polyphenols and Polyphenol-rich Beverages under Quasi-physiological Conditions(Food & Nutrition Sience)

概要

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To investigate the ability of the production of H_2O_2 by polyphenols, we incubated various phenolic compounds and natural polyphenols under a quasi-physiological pH and temperature (pH 7.4, 37℃), and then measured the formation of H_2O_2 by the ferrous ion oxidation-xylenol orange assay. Pyrocatechol, hydroquinone, pyrogallol, 1, 2, 4-benzenetriol, and polyphenols such as catechins yielded a significant amount of H_2O_2. We also examined the effects of a metal chelator, pH, and O_2 on the H_2O_2-generating property, and the generation of H_2O_2 by the polyphenol-rich beverages, green tea, black tea, and coffee, was determined. The features of the H_2O_2-generating property of green tea, black tea, and coffee were in good agreement with that of phenolic compounds, suggesting that polyphenols are responsible for the generation of H_2O_2 in beverages. From the results, the possible significances of the H_2O_2-generating property of polyphenols for biological systems are discussed.
社団法人日本農芸化学会の論文
2003-12-23