An Evaluation of the Antioxidant and Potential Pro-Oxidant Properties of Food Additives and the Trolox C., Vitamin E and Probucol

Abstract

The food additives propyl gallate and vanillin inhibited iron ion-dependent lipid peroxidation in rat-liver microsomes, but stimulated formation of a deoxyribose degrading species, probably hydroxyl radical, from ferric-EDTA and hydrogen peroxide. Propyl gallate accelerated DNA damage by the anti-tumour antibiotic bleomycin, although vanillin did not. The water-soluble vitamin E analogue Trolox C also stimulated bleomycin-dependent DNA damage, but not hydroxyl radical generation from ferric-EDTA and H₂O₂. Indeed, Trolox C was found to be a powerful scavenger of hydroxyl radical (rate constant < 10¹⁰ M⁻¹ s⁻¹). Probucol did not stimulate oxidative damage in any of the systems tested, and is a powerful inhibitor of lipid peroxidation in rat liver microsomes. The ESR spectrum of the radical produced by one electron-oxidation of probucol in ethanol is described.

Key Words:

• Food additives
• pro-oxidant
• anti-oxidant
• bleomycin
• DNA damage
• Trolox C
• probucol.