The Effects of Natural Flavonoids on Lipoxygenase-Mediated Oxidation of Compounds with a Benzene Ring Structure—A New Possible Mechanism of Flavonoid Anti-Chemical Carcinogenesis and Other Toxicities

Abstract

Numerous studies have strongly suggested that flavonoids exhibit antimutagenic, anticarcinogenic, antiallergic, and anti-inflammatory properties, but the mechanism is still far from clear. In this study, the effect of natural flavonoid compounds, such as green tea polyphenol, epigallocatechin gallate, quercetin, and rutin on lipoxygenase-mediated co-oxidation of guaiacol, benzidine, paraphenylenediamine, and dimethoxybenzidine was investigated. Green tea polyphenol, epigallocatechin gallate, quercetin, and rutin can reduce the co-oxidation reaction speed of tested compounds mediated by soybean lipoxygenase and the production of oxidative products and free radical intermediates. Their median inhibition concentrations on guaiacol oxidation mediated by soybean lipoxygenase were 8.22 mg·L−1, 17.8 μmol·L−1, 41.5 μmol·L−1, and 46.3 μmol·L−1, respectively. These were all significantly lower than glutathione, dithiothreitol, butylated hydroxyanisole and gossypol. The data collected in this study suggest that flavonoids may have an anticarcinogenicity and antitoxicity effect through inhibition of oxidative activation.