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Investigation of the Synergistic Protective Effect of Natural Antioxidants on DNA Damage

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Pharmaceutical Chemistry Journal Aims and scope

Three different natural antioxidants (tea polyphenol, ferulic acid, α-lipoic acid) and their mixture were estimated for the potential protective action on DNA damage. Antioxidant activity of the products was evaluated through protection against DNA damage induced by 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH). In this system, the mixture of tea polyphenol and ferulic acid showed maximum potential activity, while the α-lipoic acid alone was determined as the weakest antioxidant in gel electrophoresis assay. Results of this study demonstrated that tea polyphenol, ferulic acid and α-lipoic acid exhibited good synergistic effects, and all the mixtures were more resistant than any antioxidant alone.

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Authors and Affiliations

  1. School of Life Sciences and Health Engineering, Jiangnan University, Wuxi, 214122, China

    Mengdi Shang, Xiyue Gao, Yanfei Cai & Zhaoqi Yang

  2. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

    Hanshi Zhong, Meng Shen & Zhaoqi Yang

  3. School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

    Hanshi Zhong, Meng Shen & Zhaoqi Yang

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  1. Mengdi Shang
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  2. Hanshi Zhong
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Correspondence to Zhaoqi Yang.

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Shang, M., Zhong, H., Gao, X. et al. Investigation of the Synergistic Protective Effect of Natural Antioxidants on DNA Damage. Pharm Chem J 57, 663–668 (2023). https://doi.org/10.1007/s11094-023-02935-9

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  • DOI: https://doi.org/10.1007/s11094-023-02935-9

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