Comparison of Antioxidative and Chelating Effects of Daidzein and Daidzin on Protein Oxidative Modification by Copper in Vitro

Overview

Journal Biol Trace Elem Res

Date 2001 Apr 25

PMID 11318239

Citations 3

Authors

S Toda

Y Shirataki

Affiliations

Soon will be listed here.

Abstract

Daidzein and its glycoside daidzin are isoflavones. Their antioxidative effects were compared in vitro. Although both compounds inhibited protein oxidative modification by copper, the inhibitory effect of daidzein was stronger than that of daidzin. Because daidzein showed a greater affinity for Cu2+, the antioxidant effect of these isoflavones may be dependent on their respective copper-chelating abilities.

Citing Articles

Unveiling the Pharmacological and Nanotechnological Facets of Daidzein: Present State-of-the-Art and Future Perspectives.

Singh S, Grewal S, Sharma N, Behl T, Gupta S, Anwer M Molecules. 2023; 28(4).

PMID: 36838751 PMC: 9958968. DOI: 10.3390/molecules28041765.

Flavonoids from the Genus Astragalus: Phytochemistry and Biological Activity.

Bratkov V, Shkondrov A, Zdraveva P, Krasteva I Pharmacogn Rev. 2016; 10(19):11-32.

PMID: 27041870 PMC: 4791984. DOI: 10.4103/0973-7847.176550.

Isoflavones Reduce Copper with Minimal Impact on Iron In Vitro.

Karlickova J, Macakova K, Riha M, Pinheiro L, Filipsky T, Hornasova V Oxid Med Cell Longev. 2015; 2015:437381.

PMID: 26273421 PMC: 4529972. DOI: 10.1155/2015/437381.