Antioxidant and free radical scavenging properties of N-acetylcysteine amide (NACA) and comparison with N-acetylcysteine (NAC)

Autor:	Burhan Ates, Linu S. Abraham, Nuran Ercal
Rok vydání:	2008
Předmět:	Antioxidant Free Radicals DPPH medicine.medical_treatment Linoleic acid Biochemistry Chelating Activity Antioxidants Linoleic Acid chemistry.chemical_compound Picrates medicine Humans Butylated hydroxytoluene Organic chemistry Chelation Sulfhydryl Compounds Edetic Acid Chelating Agents Dose-Response Relationship Drug Biphenyl Compounds Free Radical Scavengers Hydrogen Peroxide General Medicine beta Carotene Ascorbic acid Acetylcysteine Hydrazines chemistry NACA Metals Nuclear chemistry
Zdroj:	Free Radical Research. 42:372-377
ISSN:	1029-2470 1071-5762
DOI:	10.1080/10715760801998638
Popis:	The antioxidant potential of N-acetylcysteine amide (NACA), also known as AD4, was assessed by employing different in vitro assays. These included reducing power, free radical scavenging capacities, peroxidation inhibiting activity through linoleic acid emulsion system and metal chelating capacity, as compared to NAC and three widely used antioxidants, alpha-tocopherol, ascorbic acid and butylated hydroxytoluene (BHT). Of the antioxidant properties that were investigated, NACA was shown to possess higher 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging ability and reducing power than NAC, at all the concentrations, whereas the scavenging ability of H(2)O(2) differed with concentration. While NACA had greater H(2)O(2) scavenging capacity at the highest concentration, NAC was better than NACA at lower concentrations. NAC and NACA had a 60% and 55% higher ability to prevent beta-carotene bleaching, respectively, as compared to control. The chelating activity of NACA was more than 50% that of the metal chelating capacity of EDTA and four and nine times that of BHT and alpha-tocopherol, respectively. When compared to NACA and NAC; alpha-tocopherol had higher DPPH scavenging abilities and BHT and alpha-tocopherol had better beta-carotene bleaching power. These findings provide evidence that the novel antioxidant, NACA, has indeed enhanced the antioxidant properties of NAC.
Databáze:	OpenAIRE
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