Literature DB >> 8554543

The suppression of the N-nitrosating reaction by chlorogenic acid.

Y Kono1, H Shibata, Y Kodama, Y Sawa.   

Abstract

N-Nitrosation of a model aromatic amine (2,3-diamino-naphthalene) by the N-nitrosating agent produced by nitrite in acidic solution was inhibited by a polyphenol, chlorogenic acid, which is an ester of caffeic acid quinic acid. Caffeic acid also inhibited the N-nitrosation, but quinic acid did not. 1,2-Benzenediols and 3,4-dihydroxybenzoic acid had inhibitory activities. Chlorogenic acid, caffeic acid, 1,2-benzenediols and 3,4-dihydroxybenzoic acid were able to scavenge the stable free radical, 1,1-diphenyl-2-picrylhydrazyl. Chlorogenic acid was found to be nitrated by acidic nitrite. The kinetic studies and the nitration observed only by bubbling of nitric oxide plus nitrogen dioxide gases indicated that the nitrating agent was nitrogen sesquioxide. The observations showed that the mechanism by which chlorogenic acid inhibited N-nitrosation of 2,3-diamino-naphthalene is due to its ability to scavenge the nitrosating agent, nitrogen sesquioxide. Chlorogenic acid may be effective not only in protecting against oxidative damage but also in inhibiting potentially mutagenic and carcinogenic reactions in vivo.

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Year:  1995        PMID: 8554543      PMCID: PMC1136205          DOI: 10.1042/bj3120947

Source DB:  PubMed          Journal:  Biochem J        ISSN: 0264-6021            Impact factor:   3.857


  31 in total

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Review 2.  Formation of N-nitroso compounds: chemistry, kinetics, and in vivo occurrence.

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3.  Kinetics of nitrosation of the amino acids proline, hydroxyproline, and sarcosine.

Authors:  S S Mirvish; J Sams; T Y Fan; S R Tannenbaum
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4.  Nitrite sources and nitrosamine formation in vitro and in vivo.

Authors:  C L Walters; F P Carr; C S Dyke; M J Saxby; P L Smith; R Walker
Journal:  Food Cosmet Toxicol       Date:  1979-10

5.  Inhibition by chlorogenic acid of haematin-catalysed retinoic acid 5,6-epoxidation.

Authors:  H Iwahashi; Y Negoro; A Ikeda; H Morishita; R Kido
Journal:  Biochem J       Date:  1986-11-01       Impact factor: 3.857

6.  Reactions of nitrogen dioxide in aqueous model systems: oxidation of tyrosine units in peptides and proteins.

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Authors:  Y Koshihara; T Neichi; S Murota; A Lao; Y Fujimoto; T Tatsuno
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9.  Reactivity of dietary phenolic acids with peroxyl radicals: antioxidant activity upon low density lipoprotein peroxidation.

Authors:  J A Laranjinha; L M Almeida; V M Madeira
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10.  Nitrosation of amines by stimulated macrophages.

Authors:  M Miwa; D J Stuehr; M A Marletta; J S Wishnok; S R Tannenbaum
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6.  Caffeic acid, a phenolic phytochemical in coffee, directly inhibits Fyn kinase activity and UVB-induced COX-2 expression.

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7.  Differential distribution of ferulic acid to the major plasma constituents in relation to its potential as an antioxidant.

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Journal:  Biochem J       Date:  1996-06-01       Impact factor: 3.857

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10.  Coffee polyphenols change the expression of STAT5B and ATF-2 modifying cyclin D1 levels in cancer cells.

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