Structure-activity relationships regarding the antioxidant effects of the flavonoids on human erythrocytes

Yousif Y. Bilto, Sanaa Suboh, Talal Aburjai, Shtywy Abdalla

Department of Biological Sciences, University of Jordan, Amman, Jordan.
Faculty of Pharmacy, University of Jordan, Amman, Jordan.

DOI: 10.4236/ns.2012.49098                

Abstract

The effects of eleven flavonoids on lipid peroxidation, protein degradation, deformability and osmotic fragility of human erythrocytes exposed in vitro to 10 mM H₂O₂ for 60 min at 37 oC have been studied. The following flavonoids; quercetin, rutin and morin significantly protected eryt-hrocytes against lipid peroxidation caused by H₂O₂. This inhibition of lipid peroxidation could be explained by the presence of at least two hydroxyl groups in ring B of the flavonoid structure, regardless of their positions. However, the flavonoids; quercetin, 3,5,7-trihy- droxy-4'-methoxy flavone-7-rutinoside and 3- hydroxy flavone significantly protected eryt-hrocytes against protein degradation. This inhibition could also be explained by the presence of a hydroxyl group at C-3 in ring C of the flavonoid structure. Quercetin and 3,5,7-trihydroxy-4'- methoxy flvone-7-rutinoside significantly protected erythrocytes against loss of deformability and increased osmotic fragility, indicating that the loss of erythrocyte deformability and the increase in osmotic fragility of erythrocytes exposed to H₂O₂ are related to protein degradation rather than to lipid peroxidation. The other flavonoids (chrysin, 2-carboxy ethyl dihydroxy flavone, apigenin, cirsimaritin, α-naphto flavone and flavanone) failed to protect erythrocytes against the observed oxidative damages. The results demonstrate the importance of the chemical groups substituted on the basic skeleton of the flavonoids in dictating the type of antioxidant activity, and also demonstrate the hemorheological potentials of flavonoids that have particular protein-antioxidant activities.

Keywords

Erythrocyte Deformability; Lipid Peroxidation; Protein Degradation; Oxidative Stress; H₂O₂; Flavonoids; Structure-Activity Relationships

Conflicts of Interest

The authors declare no conflicts of interest.

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