High Molecular Weight Plant Polyphenolics (Tannins) as Biological Antioxidants
Ann HagermanDepartment of Chemistry and Biochemistry, Miami University, Oxford, Ohio 45056Kenneth M. RiedlDepartment of Chemistry and Biochemistry, Miami University, Oxford, Ohio 45056G. Alexander JonesDepartment of Chemistry and Biochemistry, Miami University, Oxford, Ohio 45056Kara N. SovikDepartment of Chemistry and Biochemistry, Miami University, Oxford, Ohio 45056Nicole T. RitchardDepartment of Chemistry and Biochemistry, Miami University, Oxford, Ohio 45056Paul W. HartzfeldDepartment of Chemistry and Biochemistry, Miami University, Oxford, Ohio 45056Thomas L. RiechelDepartment of Chemistry and Biochemistry, Miami University, Oxford, Ohio 45056
1998en
ABI
Annotatsiya
Representative condensed and hydrolyzable tannins and related simple phenolics were evaluated as biological antioxidants using cyclic voltammetry, the metmyoglobin assay, and the deoxyribose assay. The redox potentials of the tannins were similar to those of structurally related simple phenolics. However, the tannins were 15-30 times more effective at quenching peroxyl radicals than simple phenolics or Trolox. One of the tannins, polygalloyl glucose, reacted an order of magnitude more quickly with hydroxyl radical than mannitol. These results suggest that tannins, which are found in many plant-based foods and beverages, are potentially very important biological antioxidants.
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