Journal article

Publication year: 2004

Pages: 1239-1247

Journal: Lipids

Volume number: 39

Issue number: 12

ISSN: 0024-4201

DOI Link: https://doi.org/10.1007/s11745-004-1353-9

Publisher: Wiley

Abstract: 
Oxidative modification of low density lipoprotein (LDL) is involved in the pathogenesis of atherosclerosis and coronary heart disease, which are low in the Mediterranean area possibly due to a high dietary proportion of plant foods. Ethanolic extracts were prepared from more than 120 Mediterranean edible plants collected in remote areas (which maintain their traditional diet) and their antioxidant potential was studied. Extracts derived from Agaricus campestris, Cynara cardunculus, Thymus pulegioides, and Vicia faba were subjected to further analysis in this study. The extracts' potential to scavenge the DPPH radical (2,2-diphenyl-1-picrylhydrazyl radical) and hypochlorous acid (HOG), as well as their antioxidant capacity, was comparable to the those obtained for standard antioxidants (e.g., quercetin, Trolox). Myeloperoxidase (MPO) catalyzes the production of the highly chlorinating and oxidizing agent HOCl, which reacts with the LDL apoprotein moiety, leading to the derivatization of its aminoacidic residues. Coincubation with extracts significantly prevented HOCl-incluced modification of the LDL residue tryptophan, whereas higher concentrations were required to retard lysine damage. Moreover, the extracts inhibited MPO-catalyzed guaiacol oxidation in a concentration-dependent manner in a cell-free assay but, in contrast, did not affect MPO activity in isolated human neutrophils. MPO is also known to facilitate nitric dioxide oxidation. The formation of 3-nitrotyrosine was significantly lower in bovine endothelial aortic cells incubated with C cardunculus or T. pulegioides. In synthesis, our study shows that local Mediterranean plant foods prevent HOG toxicity in vitro and, thus, suggests further mechanisms responsible for the reported health-beneficial effect of the Mediterranean diet.

Harvard Citation style: Schaffer, S., Eckert, G., Müller, W., Llorach, R., Rivera, D., Grande, S., et al. (2004) Hypochlorous acid scavenging properties of local Mediterranean plant foods, Lipids, 39(12), pp. 1239-1247. https://doi.org/10.1007/s11745-004-1353-9

APA Citation style: Schaffer, S., Eckert, G., Müller, W., Llorach, R., Rivera, D., Grande, S., Galli, C., & Visioli, F. (2004). Hypochlorous acid scavenging properties of local Mediterranean plant foods. Lipids. 39(12), 1239-1247. https://doi.org/10.1007/s11745-004-1353-9