Hydroxyl radical scavenging action of capsaicin

Abstract

We recently reported that capsaicin (CAP) is capable of scavenging peroxyl radicals derived from 2,2′-azobis(2,4-dimethylvaleronitrile) as measured by electron spin resonance (ESR) spectroscopy. The present study describes the hydroxyl radical (HO^•) scavenging ability of CAP as measured by DNA strand scission assay and by an ESR spin trapping technique with 5,5-dimethyl-1-pyrroline-N-oxide (DMPO). The Fenton reaction [Fe(II)+ H₂O₂ → Fe(III) + HO^• + HO^-] was used as a source of HO^•. The incubation of DNA with a mixture of FeSO₄ and H₂O₂ caused DNA strand scission. The addition of CAP to the incubation mixture decreased the strand scission in a concentration-dependent manner. To understand the antioxidative mechanism of CAP, we used an ESR spin trapping technique. Kinetic competition studies using different concentrations of DMPO indicated that the decrease of the oxidative DNA damage was mainly due to the scavenging of HO^• by CAP, not to the inhibition of the HO^• generation system itself. We estimated the second order rate constants in the reaction of CAP and common HO^• scavengers with HO^• by kinetic competition studies. By comparison with the common HO^• scavengers, CAP was found to scavenge HO^• more effectively than mannitol, deoxyribose and ethanol, and to be equivalent to DMSO and benzoic acid, demonstrating that CAP is a potent HO^• scavenger. The results suggest that CAP may act as an effective HO^• scavenger as well as a peroxyl radical scavenger in biological systems.