Antioxidant mechanism of grape procyanidins in muscle tissues: Redox interactions with endogenous ascorbic acid and alpha-tocopherol

作者：Iglesias Jacobo^*; Pazos Manuel; Lluis Torres Josep; Medina Isabel

来源：Food Chemistry, 2012, 134(4): 1767-1774.

DOI：10.1016/j.foodchem.2012.03.072

• Lipid oxidation
• Ascorbic acid
• alpha-Tocopherol
• Fish muscle
• Grape
• Procyanidins
• Antioxidant

The present study investigates the antioxidant mechanism of grape procyanidins and, in particular, their aptitude to establish redox interactions with two important components of the endogenous antioxidant system of muscle tissues, alpha-tocopherol (alpha-TOH) and ascorbic acid (AA). To this end, the progress of lipid oxidation was monitored in fish muscle supplemented with grape procyanidins at the concentrations usually employed in antioxidant food applications, and then related to the redox stability of the endogenous alpha-TOH and AA. In addition to the lipid oxidation protective effect, the incorporation of procyanidins also provided an improvement of the redox stability of the endogenous components in a straight procyanidinic concentration-dependent manner. Results showed the capacity of procyanidins to repair oxidised alpha-TOH at medium-long term, and to delay the AA depletion. Therefore, such cooperative redox interaction of exogenous procyanidins adequately complements the natural alpha-TOH regenerative system supplied by AA that is efficient at the early post mortem stages.

• 出版日期2012-10-15