Analyzing iron binding with polyphenol antioxidants to prevent DNA damage

WCC 8

Michelle A. Ouimet, mouimet@clemson.edu, Department of Chemistry, Clemson University, Clemson, SC 29634
Polyphenolic compounds such as those found in fruits and vegetables, wines, chocolate, and green tea are widely known for their antioxidant activity. These types of polyphenols exhibit catechol and gallol groups that effectively inhibit iron-mediated oxidative DNA damage by chelating iron. Because of their antioxidant activity, the interactions of various polyphenols with iron were examined. UV-vis spectroscopy was used to examine the iron coordination behavior between Fe2+ and various polyphenolic compounds. Understanding the metal to ligand binding affinity for the various compounds will assist in the search to find a more potent method to prevent diseases caused by oxidative stress.
 

The Merck Index Women in Chemistry
2:30 PM-4:30 PM, Monday, August 17, 2009 Walter E. Washington Convention Center -- Hall D, Poster

Women Chemists Committee

The 238th ACS National Meeting, Washington, DC, August 16-20, 2009