Topic
Oxovitisin
About: Oxovitisin is a research topic. Over the lifetime, 2 publications have been published within this topic receiving 44 citations. The topic is also known as: oxovitisins.
Papers
TL;DR: The importance of the natural micro-oxidative processes that occur during the ageing of anthocyanin-containing food and their impact on their bioavailability and bioactivity properties are confirmed.
Abstract: In this study, the gastric transport efficiency of malvidin-3-glucoside and several derivatives was assayed on the MKN-28 cell model. The transport efficiency was found to increase for all compounds with the incubation time. Pyranoanthocyanins may slightly impair transport efficiency levels in comparison with native anthocyanins. Among the pyranoanthocyanin derivatives the presence of the carbonyl group and the absence of charge were important for the transport efficiency percentage of oxovitisin and apparently compensated the negative effect associated with the additional ring. Moreover, the antiproliferative properties of these compounds in the MCF-7 cancer cell line were assayed, oxovitisin being the most effective compound in inhibiting the proliferation of MCF-7 cells. Also, a kinetic incorporation of oxovitisin was assayed revealing that this pyranoanthocyanin is quickly incorporated into cells. This study confirms the importance of the natural micro-oxidative processes that occur during the ageing of anthocyanin-containing food and their impact on their bioavailability and bioactivity properties.
46 citations
TL;DR: Results provided molecular insight into factors that influence radical scavenging potential of this new class of anthocyanins.
Abstract: Oxovitisin is a natural antioxidant present in aged wine and comes from the chemical transformation undergone by anthocyanins and pyranoanthocyanins. Its antioxidant radical scavenging capacity was theoretically explored by density functional theory (DFT)/B3LYP methods. The O–H bond dissociation energy (BDE), the ionization potential (IP), the proton affinity (PA), and the metal–oxovitisin binding energy (BE) parameters were computed in the gas-phase and in water and benzene solutions. Results provided molecular insight into factors that influence radical scavenging potential of this new class of anthocyanins.
Performance Metrics
| Year | Papers |
|---|---|
| 2016 | 1 |
| 2013 | 1 |