Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

Hiroko P. Indo; Ikuo Nakanishi; Kei Ohkubo; Hsiu-Chuan Yen; Minako Nyui; Sushma Manda; Ken-ichiro Matsumoto; Kiyoshi Fukuhara; Kazunori Anzai; Nobuo Ikota; Hirofumi Matsui; Yukiko Minamiyama; Akira Nakajima; Hiroshi Ichikawa; Shunichi Fukuzumi; Toshihiko Ozawa; Chiaki Mukai; Hideyuki J. Majima

doi:10.1039/C3RA22686G

Comparison of in vivo and in vitro antioxidative parameters for eleven food factors†

Hiroko P. Indo,^a Ikuo Nakanishi,*^b Kei Ohkubo,^c Hsiu-Chuan Yen,^d Minako Nyui,^b Sushma Manda,^b Ken-ichiro Matsumoto,^b Kiyoshi Fukuhara,^e Kazunori Anzai,^f Nobuo Ikota,^g Hirofumi Matsui,^h Yukiko Minamiyama,ⁱ Akira Nakajima,^j Hiroshi Ichikawa,^k Shunichi Fukuzumi,^cl Toshihiko Ozawa,^m Chiaki Mukaiⁿ and Hideyuki J. Majima*^ao

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* Corresponding authors

^a Department of Oncology, Graduate School of Medical and Dental Sciences, Kagoshima University, Kagoshima 890-8544, Japan
E-mail: hmajima@dent.kagoshima-u.ac.jp
Fax: +81 99-275-6278
Tel: +81 99-275-6270

^b Radio-Redox-Response Research Team, Advanced Particle Radiation Biology Research Program, Research Center for Charged Particle Therapy, National Institute of Radiological Sciences (NIRS), Inage-ku, Chiba 263-8555, Japan
E-mail: nakanis@nirs.go.jp
Fax: +81 43-255-6819
Tel: +81 43-206-3131

^c Department of Material and Life Science, Graduate School of Engineering, Osaka University, ALCA, Japan Science and Technology Agency (JST), Suita, Osaka 565-0871, Japan.

^d Department of Medical Biotechnology and Laboratory Science, College of Medicine, Chang Gung University, Kwei-Shan, Tao-Yuan 333, Taiwan

^e Division of Organic Chemistry, National Institute of Health Sciences (NIHS), Setagaya-ku, Tokyo 158-8501, Japan

^f School of Pharmaceutical Sciences, Nihon Pharmaceutical University, Kitaadachi-gun, Saitama 362-0806, Japan

^g School of Pharmacy, Shujitsu University, Okayama 703-8516, Japan

^h Division of Gastroenterology, Faculty of Medicine, University of Tsukuba, Tsukuba, Ibaraki 305-8575, Japan

ⁱ Food Hygiene and Environmental Health Division of Applied Life Science, Graduate School of Life and Environmental Sciences, Kyoto Prefectural University, Sakyo-ku, Kyoto 606-8522, Japan

^j Section of Obstetrics & Gynecology, Department of Reproductive & Developmental Medicine, Faculty of Medicine, University of Miyazaki, Miyazaki 889-1692, Japan

^k Department of Medical Life Systems, Faculty of Life and Medical Sciences, Doshisha University, Kyoto 610-0394, Japan

^l Department of Bioinspired Science, Ewha Womans University, Seoul 120-750, Korea

^m Department of Health Pharmacy, Yokohama College of Pharmacy, Totsuka, Kanagawa 245-0066, Japan

ⁿ Japan Aerospace Exploration Agency (JAXA), Tsukuba, Ibaraki 305-8585, Japan

^o Department of Space Environmental Medicine, Graduate School of Medical and Dental Sciences, Kagoshima University, Kagoshima 890-8544, Japan

Abstract

In vivo antioxidative activity assays against reactive oxygen species generated in mitochondria, together with in vitro two radical-scavenging assays, electrochemical measurements, and theoretical calculations of ionization potentials (IP), were carried out for eleven food factors. Lycopene, with the smallest IP value, showed the highest anti-apoptotic activity.

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Comparison of in vivo and in vitro antioxidative parameters for eleven food factors†

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Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

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