Lipophilized epigallocatechin (Egc) and its derivatives: Inhibition of oxidation of b-caroteneelinoleate oil-in-water emulsion and dna strand scission

Abstract

Tea epigallocatechin (EGC) was acylated with selected fatty acids, namely propionic acid [C3:0], caprylic acid [C8:0], lauric acid [C12:0], stearic acid [C18:0] and docosahexaenoic acid (DHA; C22:6 n-3). Antioxidant activity of EGC and its lipophilized derivatives were examined in various food (b-caroteneelinoleate oil-in-water emulsion and bulk oil) and biological (supercoiled DNA and LDL) systems in vitro in order to evaluate the effect of increased lipophilicity on their antioxidant capacity. Lipophilized EGC derivatives were more effective in b-caroteneelinoleate oil-in-water emulsion and bulk oil than their parent EGC molecule. Meanwhile, EGC and its derivatives showed more than 60% inhibition against DNA strand scission induced by hydroxyl or peroxyl radical. Moreover, lipophilization of EGC had a negative effect on the inhibition of human LDL cholesterol peroxidation. Overall, this study revealed that EGC and its lip-ophilized derivatives could potentially be used as health promoting and disease preventing compounds.