Hmmm ..
J Pharm Pharmacol. 2007 Apr;59(4):597-601.Iron (III) chelation and
antioxidant properties of myo-inositol phosphorylated polymeric
microspheres.Iemma F, Cirillo G, Puoci F, Trombino S, Castiglione M,
Picci N.
Dipartimento di Scienze Farmaceutiche, Universita della Calabria,
87036 Rende (CS), Italy.
New chelating and antioxidant polymeric microspheres were synthesized
through precipitation polymerization of 4-O-(4-vinylbenzyl)-myo-
inositol 1,3,5-orthoformate with ethylene glycol dimethacrylate and
subsequent exhaustive phosphorylation of the myo-inositol groups with
phosphoric acid. Three different microspheres using different molar
ratios of the two co-monomers were prepared. The antioxidant
properties of these polymers were evaluated in rat liver microsomal
membranes. This study showed that the macromolecular systems are very
effective at inhibiting iron-dependent lipid peroxidation of the
membranes. This antioxidant effect is due to the chelating properties
of polyphosphorylated inositol residues in the polymeric devices
toward ferric ions. The amount of polyphosphorylated inositol in the
microspheres was found to play a crucial role in determining the
chelating efficiency of the polymers: the polymer with the greatest
amount of polyphosphorylated inositol was the most powerful
antioxidant polymer.
PMID: 17430645 [PubMed - as supplied by publisher]
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Lipids. 2000 Dec;35(12):1411-3. Links
Protective effect of phytic acid hydrolysis products on iron-induced
lipid peroxidation of liposomal membranes.Miyamoto S, Kuwata G, Imai
M, Nagao A, Terao J.
Department of Nutrition, School of Medicine, The University of
Tokushima, Japan.
Beneficial effects of dietary phytic acid (myo-inositol hexaphosphate;
IP6) have often been explained by its strong iron ion-chelating
ability, which possibly suppresses iron ion-induced oxidative damage
in the gastrointestinal tract. Because phytic acid is hydrolyzed
during digestion, this work aimed to know whether its hydrolysis
products (IP2, IP3, IP4, and IP5) could still prevent iron ion-induced
lipid peroxidation. Studies using liposomal membranes demonstrated
that hydrolysis products containing three or more phosphate groups are
able to inhibit iron ion-induced lipid peroxidation although their
effectiveness decreased with dephosphorylation. Similarly, they also
prevented iron ion-induced decomposition of phosphatidylcholine
hydroperoxide. These results demonstrate that intermediate products of
phytic acid hydrolysis still possess iron ion-chelating ability, and
thus they can probably prevent iron ion-induced lipid peroxidation in
biological systems.
PMID: 11202004 [PubMed - indexed for MEDLINE]
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