Propriedade antioxidante de compostos fenólicos: importância na dieta e na conservação de alimentos

Living organisms are constantly subjected to the action of free radicals, which are one of the causes of oxidation reactions, because they have on free electron, what makes it very reactive. They are products of organism reactions or they are produced by exogenous factors, such as tobacco. Fatty acids are the most vulnerable target, and may suffer lipid peroxidation, what affects the cell structure. Cardiovascular diseases, cancer and diseases of aging are occurrence of these reactions in the organism related. The aliments are also subjected to suffer oxidation reactions, what make them unfit for consumption and decreasing the useful life. Synthetics antioxidants are used as aliments preservatives, but they present some toxicity for the organism. Studies for the utilization of natural antioxidants have gained more importance in recent decades, due to the conservation potential and low toxicity. Phenolics compounds are largely present at the vegetable kingdom and they present high antioxidant potential due to the neutralization and kidnapping of free radicals capacity. These compounds are used by the industry at the aliments conservation, specially the phenolics acids. The consumption of aliments rich in phenolic compounds, such as teas, wines and fruits are low incidence of degenerative diseases related. This study consists in a bibliographic revision that covers these compounds importance in diet and at the food conservation, and the methodologies and difficulties in the extraction process due to variety of molecules of this group.

Synthesis and Characterization of Ordered Intermetallic Nanostructured PtSn/C and PtSb/C and Evaluation as Electrodes for Alcohol Oxidation

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Utilization of electrochemical impedance spectroscopy for monitoring bornite (CU5FeS4) oxidation by Acidithiobacillus ferrooxidans

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effects of Alloyed and Oxide Phases on Methanol Oxidation of Pt-Ru/C Nanocatalysts of the Same Particle Size

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Horseradish peroxidase-catalyzed oxidation of rifampicin: Reaction rate enhancement by co-oxidation with anti-inflammatory drugs

The tuberculostatic drug rifampicin has been described as a scavenger of reactive species. Additionally, the recent demonstration that oral therapy with a complex of rifampicin and horseradish peroxidase (HRP) was more effective than rifampicin alone, in an animal model of experimental leprosy, suggested the importance of redox reactions involving rifampicin and their relevance to the mechanism of action. Hence, we studied the oxidation of rifampicin catalyzed by HRP, since this enzyme may represent the prototype of peroxidation-mediated reactions. We found that the antibiotic is efficiently oxidized and that rifampicin-quinone is the product, in a reaction dependent on both HRP and hydrogen peroxide. The steady-state kinetic constants Km app (101±23 mmol/l), Vmax app (0.78±0.09 μmol/l·s-1) and kcat (5.1±0.6 s-1) were measured (n=4). The reaction rate was increased by the addition of co-substrates such as tetramethylbenzidine, salicylic acid, 5-aminosalicylic acid and paracetamol. This effect was explained by invoking an electron-transfer mechanism by which these drugs acted as mediators of rifampicin oxidation. We suggested that this drug interaction might be important at the inflammatory site. © 2005 Pharmaceutical Society of Japan.

Long-Lasting Oscillations in the Electro-Oxidation of Formic Acid on PtSn Intermetallic Surfaces

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Oxygen Atom Transfer Reactions from Mimoun Complexes to Sulfides and Sulfoxides. A Bonding Evolution Theory Analysis

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)