Conversion to purpurogallin, a key step in the mechanism of the potent xanthine oxidase inhibitory activity of pyrogallol

• Honda, Sari

• Fukuyama, Yuya

• Nishiwaki, Hisashi

• Masuda, Akiko

• Masuda, Toshiya

抄録

In this study, the mechanism of the xanthine oxidase (XO) inhibitory activity of pyrogallol, the main inhibitor found in roasted coffee, was investigated. Pyrogallol was unstable and readily converted to purpurogallin in a pH 7.4 solution, a physiological model of human body fluids. The XO inhibitory activity of the produced purpurogallin was higher than that of pyrogallol, as evidenced by comparing their IC_50 values (0.2 µmol L^−1 for purpurogallin, 1.6 µmol L^−1 for pyrogallol)....

収録刊行物

• Free Radical Biology and Medicine

  Free Radical Biology and Medicine 106 228-235, 2017-05

  Elsevier

キーワード

• Pyrogallol
• Purpurogallin
• Xanthine oxidase inhibition
• Chemical mechanism
• Physiological pH

詳細情報

• CRID: 1050283688720509952
• NII論文ID: 120006712077
• NII書誌ID: AA11527018
• ISSN: 08915849
• DOI: 10.1016/j.freeradbiomed.2017.02.037
• Web Site: https://dlisv03.media.osaka-cu.ac.jp/il/meta_pub/G0000438repository_08915849-106-228
• Web Site: https://api.elsevier.com/content/article/PII:S0891584917301090?httpAccept=text/xml
• Web Site: https://api.elsevier.com/content/article/PII:S0891584917301090?httpAccept=text/plain
• 本文言語コード: en
• 資料種別: journal article
• データソース種別:
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