The Effect of Natural Phenolic Compounds on Reducing Oxidative Stress
JSHS · 2024
Overview
Purpose: Oxidative stress is caused by redox dysregulation between free radicals and antioxidants, damaging cellular components. This phenomenon has been implicated in the pathophysiology of various diseases, notably cancer and neurodegenerative conditions , which are becoming more prevalent due to environmental pollutants and unhealthy lifestyle choices. Therefore, the objective of this experiment was to identify a natural phenolic compound exhibiting potency in reducing oxidative stress. Methods: Cyclic Voltammetry (CV), an electrochemical technique, was utilized to measure the compound’s oxidation potential. This experiment employed a conventional three-electrode cell and provided information on the redox behavior of molecules by analyzing anodic peaks of the graph. The observed redox potentials were analyzed versus a Ag/NO ₃ reference electrode, serving as a control. It was hypothesized that curcumin would exhibit the smallest oxidation potential. Results: The results revealed that epigallocatechin gallate (EGCG) was easiest to oxidize and most effective in alleviating oxidative stress. T -tests were conducted and demonstrated that the data was both statistically significant and insignificant. The results did not support the research hypothesis. Conclusion: It is believed that the results occurred due to structural differences. Curcumin’s complex structure and susceptibility to degradation through autoxidation potentially generated pro -oxidant effects. Resveratrol, with two hydroxyl groups and a less-intricate conjugation system than curcumin, demonstrates greater effectiveness. In contrast, cinnamic acid has a small and simple structure, contributing to its lower oxidation potential than resveratrol. Finally, EGCG’s significant impact on mitigatin g oxidative stress is attributed to its moderate conjugation system and more functional groups with electron -donating capabilities.
Competition history
- JSHS 2024
Resources
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