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Toxicology Methods Volume 11, 2001 - Issue 4
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Original Article

Pro-Oxidant Effects of the Flavonoid Myricetin on Rat Hepatocytes in Culture

Saura C. Sahu Center for Food Safety and Applied Nutrition, Division of Toxicological Research, U.S. Food and Drug Administration, Laurel, Maryland, USA
,
Thomas J. Flynn Center for Food Safety and Applied Nutrition, Division of Toxicological Research, U.S. Food and Drug Administration, Laurel, Maryland, USA
,
June A. Bradlaw Center for Food Safety and Applied Nutrition, Division of Toxicological Research, U.S. Food and Drug Administration, Laurel, Maryland, USA
,
William L. Roth Center for Food Safety and Applied Nutrition, Division of Toxicological Research, U.S. Food and Drug Administration, Laurel, Maryland, USA
,
Curtis N. Barton Center for Food Safety and Applied Nutrition, Division of Toxicological Research, U.S. Food and Drug Administration, Laurel, Maryland, USA
&
James G. Yates Center for Food Safety and Applied Nutrition, Division of Toxicological Research, U.S. Food and Drug Administration, Laurel, Maryland, USA
Pages 277-283 | Received 12 Oct 2000, Accepted 27 Jan 2001, Published online: 03 Jul 2010
 
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Abstract

Myricetin was selected as a model polyphenolic flavonoid for study of its pro-oxidant activity in rat hepatocytes in culture. Its activity was compared with that of a known oxidant, potassium dichromate. Cytotoxicity, membrane lipid peroxidation, and DNA strand breaks were used as endpoints of oxidative cell injury. Myricetin, like potassium dichromate, induced a concentration-dependent increase in cytotoxicity and membrane lipid peroxidation concurrent with a decrease in double-stranded DNA content in cultured rat hepatocytes. However, myricetin was a less potent oxidant than dichromate. Myricetin appears to be less effective in inducing oxidative DNA damage in rat hepatocytes in culture when compared with our previously published studies on isolated rat liver nuclei.

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