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Protective effects of three smoke flavouring phenols on oxidative damage and nitric oxide production.

Abstract
In this study, the effects of three smoke flavouring phenols, including 4-methoxyphenol (4-MP), 4-ethyl-2-methoxyphenol (EMP), and 4-propenyl-2-methoxyphenol (isoeugenol), on oxidative damage and nitric oxide production, were examined. In the range 5-20μM, EMP displayed the highest inhibitory effects on radical production and biomolecule oxidation in the acellular systems of the three smoke flavouring phenols. In addition, 4-MP, EMP and isoeugenol, in the range 5-20μM, protected liver cells against tert-butyl hydroperoxide (t-BHP)-induced cytotoxicity, correlating with protection against intracellular glutathione depletion. Meanwhile, the inhibitory effects of the three smoke flavouring phenols on nitric oxide (NO) generation, in lipopolysaccharide (LPS)-stimulated macrophages, increased with increasing concentrations. The decrease in NO production was attributed to the reduced inducible nitric oxide synthase (iNOS) expression in macrophages. These data suggested that the three smoke flavouring phenols, particularly EMP, show biological activities that contribute to antioxidation as well as anti-inflammation.
AuthorsMing-Hsing Huang, Lee-Wen Chang, Wen-Chieh Sung, Wen-Jong Vong, Bor-Sen Wang
JournalFood chemistry (Food Chem) Vol. 126 Issue 4 Pg. 1655-61 (Jun 15 2011) ISSN: 0308-8146 [Print] England
PMID25213941 (Publication Type: Journal Article)
CopyrightCopyright © 2010 Elsevier Ltd. All rights reserved.

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