Effects of curcumin and related compounds on processes involving α-hydroxyethyl radicals

Abstract

Effects of curcumin and related compounds on product formation in radiolysis of aerated and deaerated ethanol were studied. Ab initio calculations of enthalpy values relating to O-H bond dissociation and H-atom addition to > C = O bonds of the compounds under study have been performed. The obtained data allowed the conclusion that the presence of a 7-carbon chain containing conjugated > C = C < and > C = O bonds in the structures of curcumin and its analogues makes these compounds capable of inhibiting the reactions involving α-hydroxyl-containing carbon-centered radicals. This finding broadens the existing views concerning radical-regulating properties of curcuminoids, and it should be taken into account when practical use of these compounds is envisaged.

Keywords::

• curcumin
• steady state radiolysis
• bond dissociation enthalpy (BDE)
• radical-regulatory properties
• α-hydroxyl-containing carbon-centered radicals

This paper was first published online on Early Online on 2 February 2012.