Comparison and combination effects on antioxidant power of curcumin with gallic acid, ascorbic acid, and xanthone
Curcumin has been extensively reported as a potential natural antioxidant. However, there was no data on activity comparison as well as the biological interactions of curcumin with other natural antioxidants. The aim of the present study was to investigate the antioxidant power of curcumin in compar...
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| Published in | Drug Discoveries & Therapeutics Vol. 9; no. 2; pp. 136 - 141 |
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| Main Authors | , |
| Format | Journal Article |
| Language | English |
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Japan
International Research and Cooperation Association for Bio & Socio-Sciences Advancement
01.04.2015
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| Abstract | Curcumin has been extensively reported as a potential natural antioxidant. However, there was no data on activity comparison as well as the biological interactions of curcumin with other natural antioxidants. The aim of the present study was to investigate the antioxidant power of curcumin in comparison with three important natural antioxidants; gallic acid, ascorbic acid, and xanthone on free radical scavenging action and their combination effects on this activity. The results indicated that the activities of these compounds were dose-dependent. The 50% effective concentration (EC50) of curcumin was found to be 11 μg/mL. Curcumin showed significantly higher antioxidant activity than ascorbic acid and xanthone but less than gallic acid. Interestingly, curcumin revealed synergistic antioxidant effect when combined with gallic acid whereas the antagonistic effect occurred in curcumin combination with ascorbic acid or xanthone. These results suggest that curcumin-gallic acid combination is the potential antioxidant mixture to be used in place of the individual substance whereas using of curcumin in combination with ascorbic acid or xanthone should be avoid. |
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| AbstractList | Curcumin has been extensively reported as a potential natural antioxidant. However, there was no data on activity comparison as well as the biological interactions of curcumin with other natural antioxidants. The aim of the present study was to investigate the antioxidant power of curcumin in comparison with three important natural antioxidants; gallic acid, ascorbic acid, and xanthone on free radical scavenging action and their combination effects on this activity. The results indicated that the activities of these compounds were dose-dependent. The 50% effective concentration (EC50) of curcumin was found to be 11 μg/mL. Curcumin showed significantly higher antioxidant activity than ascorbic acid and xanthone but less than gallic acid. Interestingly, curcumin revealed synergistic antioxidant effect when combined with gallic acid whereas the antagonistic effect occurred in curcumin combination with ascorbic acid or xanthone. These results suggest that curcumin-gallic acid combination is the potential antioxidant mixture to be used in place of the individual substance whereas using of curcumin in combination with ascorbic acid or xanthone should be avoid. Curcumin has been extensively reported as a potential natural antioxidant. However, there was no data on activity comparison as well as the biological interactions of curcumin with other natural antioxidants. The aim of the present study was to investigate the antioxidant power of curcumin in comparison with three important natural antioxidants; gallic acid, ascorbic acid, and xanthone on free radical scavenging action and their combination effects on this activity. The results indicated that the activities of these compounds were dose-dependent. The 50% effective concentration (EC50) of curcumin was found to be 11 μg/mL. Curcumin showed significantly higher antioxidant activity than ascorbic acid and xanthone but less than gallic acid. Interestingly, curcumin revealed synergistic antioxidant effect when combined with gallic acid whereas the antagonistic effect occurred in curcumin combination with ascorbic acid or xanthone. These results suggest that curcumin-gallic acid combination is the potential antioxidant mixture to be used in place of the individual substance whereas using of curcumin in combination with ascorbic acid or xanthone should be avoid.Curcumin has been extensively reported as a potential natural antioxidant. However, there was no data on activity comparison as well as the biological interactions of curcumin with other natural antioxidants. The aim of the present study was to investigate the antioxidant power of curcumin in comparison with three important natural antioxidants; gallic acid, ascorbic acid, and xanthone on free radical scavenging action and their combination effects on this activity. The results indicated that the activities of these compounds were dose-dependent. The 50% effective concentration (EC50) of curcumin was found to be 11 μg/mL. Curcumin showed significantly higher antioxidant activity than ascorbic acid and xanthone but less than gallic acid. Interestingly, curcumin revealed synergistic antioxidant effect when combined with gallic acid whereas the antagonistic effect occurred in curcumin combination with ascorbic acid or xanthone. These results suggest that curcumin-gallic acid combination is the potential antioxidant mixture to be used in place of the individual substance whereas using of curcumin in combination with ascorbic acid or xanthone should be avoid. |
| Author | Okonogi, Siriporn Naksuriya, Ornchuma |
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| Cites_doi | 10.1158/1078-0432.CCR-04-1087 10.1007/s11010-008-9994-z 10.1016/S1383-5718(99)00220-X 10.5582/ddt.8.18 10.1007/s10875-006-9066-7 10.1016/j.foodchem.2007.02.023 10.1016/j.foodchem.2011.07.127 10.1016/j.bcp.2007.08.016 10.3390/molecules15107035 10.1146/annurev.nutr.012809.104755 10.1016/j.foodchem.2006.09.034 10.1079/BJN19980106 10.1016/j.lfs.2003.09.047 10.1023/A:1017930708099 10.1021/jf901012f 10.1002/mnfr.201100440 10.1007/s00217-004-1012-4 10.1517/14728222.10.1.87 10.1016/j.ejca.2005.05.009 10.1016/j.biocel.2008.06.010 10.2174/187152106774755563 10.1016/j.ejphar.2010.08.059 10.1016/j.foodchem.2009.09.024 10.1007/s13197-012-0887-5 10.1016/j.foodchem.2008.07.061 10.1016/j.foodchem.2012.11.022 10.1016/j.foodchem.2010.09.015 10.1016/S0006-2952(99)00206-3 10.1016/j.colsurfb.2012.02.002 |
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| References | 12. Bulmuş FG, Sakin F, Türk G, Sönmez M, Servi K. Protective effects of curcumin on antioxidant status, body weight gain, and reproductive parameters in male rats exposed to subchronic 2, 3, 7, 8-tetrachlorodibenzo-p-dioxin. Toxicol Environ Chem. 2013; 95:1019-1029. 13. Kelkel M, Jacob C, Dicato M, Diederich M. Potential of the dietary antioxidants resveratrol and curcumin in prevention and treatment of hematologic malignancies. Molecules. 2010; 15:7035-7074. 26. Shang YJ, Jin XL, Shang XL, Tang JJ, Liu GY, Dai F, Qian YP, Fan GJ, Liu Q, Zhou B. Antioxidant capacity of curcumin-directed analogues: Structure-activity relationship and influence of microenvironment. Food Chem. 2010; 119:1435-1442. 21. Fotie J, Bohle DS. Pharmacological and biological activities of xanthones. Antiinfect Agents Med Chem. 2006; 5:15-31. 1. Cai Y, Luo Q, Sun M, Corke H. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci. 2004; 74:2157-2184. 23. Okonogi S, Duangrat C, Anuchpreeda S, Tachakittirungrod S, Chowwanapoonpohn S. Comparison of antioxidant capacities and cytotoxicities of certain fruit peels. Food Chem. 2007; 103:839-846. 27. Wu CR, Huang MY, Lin YT, Ju HY, Ching H. Antioxidant properties of Cortex fraxini and its simple coumarins. Food Chem. 2007; 104:1464-1471. 22. Khonkarn R, Mankhetkorn S, Talelli M, Hennink WE, Okonogi S. Cytostatic effect of xanthone-loaded mPEG-b-p(HPMAm-Lac2) micelles towards doxorubicin sensitive and resistant cancer cells. Colloid Surface B. 2012; 94:266-273. 17. Puttipan R, Okonogi S. Antioxidant activity of Rafflesiakerrii flower extract. Drug Discov Ther. 2014; 8:18-24. 19. Diplock A, Charuleux JL, Crozier-Willi G, Kok F, Rice-Evans C, Roberfroid M, Stahl W, Vina-Ribes J. Functional food science and defence against reactive oxidative species. Brit J Nutr. 1998; 80:S77-S112. 29. Mishra K, Ojha H, Chaudhury NK. Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results. Food Chem. 2012; 130:1036-1043. 24. Zhao L, Wientjes MG, Au JL. Evaluation of combination chemotherapy integration of nonlinear regression, curve shift, isobologram, and combination index analyses. Clin Cancer Res. 2004; 10:7994-8004. 2. Olszanecki R, Jawień J, Gajda M, Mateuszuk Ł, Gȩbska A, Korabiowska M, Chlopicki S, Korbut R. Effect of curcumin on atherosclerosis in apoE/LDLR-double knockout mice. J Physiol Pharmacol. 2005; 56:627-635. 4. Shin SK, Ha TY, McGregor RA, Choi MS. Long term curcumin administration protects against atherosclerosis via hepatic regulation of lipoprotein cholesterol metabolism. Mol Nutr Food Res. 2011; 55:1829-1840. 31. Becker EM, Nissen LR, Skibsted LH. Antioxidant evaluation protocols: Food quality or health effects. Eur Food Res Technol. 2004; 219:561-571. 3. Aggarwal BB. Targeting inflammation-induced obesity and metabolic diseases by curcumin and other nutraceuticals. Annu Rev Nutr. 2010; 30:173-199. 32. Antunes LMG, Araújo MCP, Darin JDAC, Bianchi MdLP. Effects of the antioxidants curcumin and vitamin C on cisplatin-induced clastogenesis in Wistar rat bone marrow cells. Mutat Res. 2000; 465:131-137. 9. Shah BH, Nawaz Z,Pertani SA, Roomi A, Mahmood H, Saeed SA, Gilani AH. Inhibitory effect of curcumin, a food spice from turmeric, on platelet-activating factor- and arachidonic acid-mediated platelet aggregation through inhibition of thromboxane formation and Ca2+ signaling. Biochem Pharmacol. 1999; 58:1167-1172. 20. Kondo M, Zhang L, Ji H, Kou Y, Ou B. Bioavailability and antioxidant effects of a xanthone-rich Mangosteen (Garcinia mangostana) product in humans. J Agr Food Chem. 2009; 57:8788-8792. 11. Sharma R, Gescher A, Steward W. Curcumin: The story so far. Eur J Cancer. 2005; 41:1955-1968. 14. Naidu KA, Thippeswamy NB. Inhibition of human low density lipoprotein oxidation by active principles from spices. Mol Cell Biochem. 2002; 229:19-23. 6. Goel A, Kunnumakkara AB, Aggarwal BB. Curcumin as "curecumin": From kitchen to clinic. Biochem Pharmacol. 2008; 75:787-809. 7. Vogel HA, Pelletier J. Curcumin-biological and medicinal properties. J Pharmacol. 1815; 2:50-50. 30. Suvarnakuta P, Chaweerungrat C, Devahastin S. Effects of drying methods on assay and antioxidant activity of xanthones in mangosteen rind. Food Chem. 2011; 125:240-247. 5. Jagetia GC, Aggarwal BB. "Spicing up" of the immune system by curcumin. J Clin Immunol. 2007; 27:19-35. 8. Aggarwal BB, Harikumar KB. Potential therapeutic effects of curcumin, the anti-inflammatory agent, against neurodegenerative, cardiovascular, pulmonary, metabolic, autoimmune and neoplastic diseases. Int J Biochem Cell Biol. 2009; 41:40-59. 15. Iqbal M; Okazaki Y; Okada S. Curcumin attenuates oxidative damage in animals treated with a renal carcinogen, ferric nitrilotriacetate (Fe-NTA): Implications for cancer prevention. Mol Cell Biochem. 2009; 324:157-164. 16. Mansouri MT, Farbood Y, Sameri MJ, Sarkaki A, Naghizadeh B, Rafeirad M. Neuroprotective effects of oral gallic acid against oxidative stress induced by 6-hydroxydopamine in rats. Food Chem. 2013; 138:1028-1033. 10. Aggarwal BB, Ichikawa H, Garodia P, Weerasinghe P, Sethi G, Bhatt ID, Pandey MK, Shishodia S, Nair MG. From traditional Ayurvedic medicine to modern medicine: Identification of therapeutic targets for suppression of inflammation and cancer. Expert Opin Ther Targets. 2006; 10:87-118. 28. Suttirak W, Manurakchinakorn S. In vitro antioxidant properties of mangosteen peel extract. J Food Sci Technol. 2014; 51:3546-3558. 25. Zhang Z, Liao L, Moore J, Wu T, Wang Z. Antioxidant phenolic compounds from walnut kernels (Juglans regia L.). Food Chem. 2009; 113:160-165. 18. Punithavathi VR, Prince PSM, Kumar R, Selvakumari J. Antihyperglycaemic, antilipid peroxidative and antioxidant effects of gallic acid on streptozotocin induced diabetic Wistar rats. Eur J Pharmacol. 2011; 650:465-471. 22 23 24 25 26 27 28 29 30 10 11 12 13 14 15 16 17 18 19 1 2 3 4 5 6 7 8 9 20 21 |
| References_xml | – reference: 9. Shah BH, Nawaz Z,Pertani SA, Roomi A, Mahmood H, Saeed SA, Gilani AH. Inhibitory effect of curcumin, a food spice from turmeric, on platelet-activating factor- and arachidonic acid-mediated platelet aggregation through inhibition of thromboxane formation and Ca2+ signaling. Biochem Pharmacol. 1999; 58:1167-1172. – reference: 24. Zhao L, Wientjes MG, Au JL. Evaluation of combination chemotherapy integration of nonlinear regression, curve shift, isobologram, and combination index analyses. Clin Cancer Res. 2004; 10:7994-8004. – reference: 17. Puttipan R, Okonogi S. Antioxidant activity of Rafflesiakerrii flower extract. Drug Discov Ther. 2014; 8:18-24. – reference: 3. Aggarwal BB. Targeting inflammation-induced obesity and metabolic diseases by curcumin and other nutraceuticals. Annu Rev Nutr. 2010; 30:173-199. – reference: 19. Diplock A, Charuleux JL, Crozier-Willi G, Kok F, Rice-Evans C, Roberfroid M, Stahl W, Vina-Ribes J. Functional food science and defence against reactive oxidative species. Brit J Nutr. 1998; 80:S77-S112. – reference: 7. Vogel HA, Pelletier J. Curcumin-biological and medicinal properties. J Pharmacol. 1815; 2:50-50. – reference: 21. Fotie J, Bohle DS. Pharmacological and biological activities of xanthones. Antiinfect Agents Med Chem. 2006; 5:15-31. – reference: 18. Punithavathi VR, Prince PSM, Kumar R, Selvakumari J. Antihyperglycaemic, antilipid peroxidative and antioxidant effects of gallic acid on streptozotocin induced diabetic Wistar rats. Eur J Pharmacol. 2011; 650:465-471. – reference: 32. Antunes LMG, Araújo MCP, Darin JDAC, Bianchi MdLP. Effects of the antioxidants curcumin and vitamin C on cisplatin-induced clastogenesis in Wistar rat bone marrow cells. Mutat Res. 2000; 465:131-137. – reference: 25. Zhang Z, Liao L, Moore J, Wu T, Wang Z. Antioxidant phenolic compounds from walnut kernels (Juglans regia L.). Food Chem. 2009; 113:160-165. – reference: 4. Shin SK, Ha TY, McGregor RA, Choi MS. Long term curcumin administration protects against atherosclerosis via hepatic regulation of lipoprotein cholesterol metabolism. Mol Nutr Food Res. 2011; 55:1829-1840. – reference: 28. Suttirak W, Manurakchinakorn S. In vitro antioxidant properties of mangosteen peel extract. J Food Sci Technol. 2014; 51:3546-3558. – reference: 12. Bulmuş FG, Sakin F, Türk G, Sönmez M, Servi K. Protective effects of curcumin on antioxidant status, body weight gain, and reproductive parameters in male rats exposed to subchronic 2, 3, 7, 8-tetrachlorodibenzo-p-dioxin. Toxicol Environ Chem. 2013; 95:1019-1029. – reference: 26. Shang YJ, Jin XL, Shang XL, Tang JJ, Liu GY, Dai F, Qian YP, Fan GJ, Liu Q, Zhou B. Antioxidant capacity of curcumin-directed analogues: Structure-activity relationship and influence of microenvironment. Food Chem. 2010; 119:1435-1442. – reference: 30. Suvarnakuta P, Chaweerungrat C, Devahastin S. Effects of drying methods on assay and antioxidant activity of xanthones in mangosteen rind. Food Chem. 2011; 125:240-247. – reference: 5. Jagetia GC, Aggarwal BB. "Spicing up" of the immune system by curcumin. J Clin Immunol. 2007; 27:19-35. – reference: 2. Olszanecki R, Jawień J, Gajda M, Mateuszuk Ł, Gȩbska A, Korabiowska M, Chlopicki S, Korbut R. Effect of curcumin on atherosclerosis in apoE/LDLR-double knockout mice. J Physiol Pharmacol. 2005; 56:627-635. – reference: 27. Wu CR, Huang MY, Lin YT, Ju HY, Ching H. Antioxidant properties of Cortex fraxini and its simple coumarins. Food Chem. 2007; 104:1464-1471. – reference: 8. Aggarwal BB, Harikumar KB. Potential therapeutic effects of curcumin, the anti-inflammatory agent, against neurodegenerative, cardiovascular, pulmonary, metabolic, autoimmune and neoplastic diseases. Int J Biochem Cell Biol. 2009; 41:40-59. – reference: 13. Kelkel M, Jacob C, Dicato M, Diederich M. Potential of the dietary antioxidants resveratrol and curcumin in prevention and treatment of hematologic malignancies. Molecules. 2010; 15:7035-7074. – reference: 16. Mansouri MT, Farbood Y, Sameri MJ, Sarkaki A, Naghizadeh B, Rafeirad M. Neuroprotective effects of oral gallic acid against oxidative stress induced by 6-hydroxydopamine in rats. Food Chem. 2013; 138:1028-1033. – reference: 1. Cai Y, Luo Q, Sun M, Corke H. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer. Life Sci. 2004; 74:2157-2184. – reference: 15. Iqbal M; Okazaki Y; Okada S. Curcumin attenuates oxidative damage in animals treated with a renal carcinogen, ferric nitrilotriacetate (Fe-NTA): Implications for cancer prevention. Mol Cell Biochem. 2009; 324:157-164. – reference: 6. Goel A, Kunnumakkara AB, Aggarwal BB. Curcumin as "curecumin": From kitchen to clinic. Biochem Pharmacol. 2008; 75:787-809. – reference: 31. Becker EM, Nissen LR, Skibsted LH. Antioxidant evaluation protocols: Food quality or health effects. Eur Food Res Technol. 2004; 219:561-571. – reference: 11. Sharma R, Gescher A, Steward W. Curcumin: The story so far. Eur J Cancer. 2005; 41:1955-1968. – reference: 20. Kondo M, Zhang L, Ji H, Kou Y, Ou B. Bioavailability and antioxidant effects of a xanthone-rich Mangosteen (Garcinia mangostana) product in humans. J Agr Food Chem. 2009; 57:8788-8792. – reference: 29. Mishra K, Ojha H, Chaudhury NK. Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results. Food Chem. 2012; 130:1036-1043. – reference: 14. Naidu KA, Thippeswamy NB. Inhibition of human low density lipoprotein oxidation by active principles from spices. Mol Cell Biochem. 2002; 229:19-23. – reference: 22. Khonkarn R, Mankhetkorn S, Talelli M, Hennink WE, Okonogi S. Cytostatic effect of xanthone-loaded mPEG-b-p(HPMAm-Lac2) micelles towards doxorubicin sensitive and resistant cancer cells. Colloid Surface B. 2012; 94:266-273. – reference: 10. Aggarwal BB, Ichikawa H, Garodia P, Weerasinghe P, Sethi G, Bhatt ID, Pandey MK, Shishodia S, Nair MG. From traditional Ayurvedic medicine to modern medicine: Identification of therapeutic targets for suppression of inflammation and cancer. Expert Opin Ther Targets. 2006; 10:87-118. – reference: 23. Okonogi S, Duangrat C, Anuchpreeda S, Tachakittirungrod S, Chowwanapoonpohn S. Comparison of antioxidant capacities and cytotoxicities of certain fruit peels. 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| SubjectTerms | antagonistic effect Antioxidant Antioxidants - pharmacology Ascorbic Acid - pharmacology curcumin Curcumin - pharmacology gallic acid Gallic Acid - pharmacology synergistic effect Xanthones - pharmacology |
| Title | Comparison and combination effects on antioxidant power of curcumin with gallic acid, ascorbic acid, and xanthone |
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