In vitro evaluation of copper-chelating properties of flavonoids

Abstract

26 flavonoids were analyzed for their copper chelating activity in this study by two different spectrophotometrical approaches. Some flavonoids, in particular 3-hydroxyflavone and kaempferol, were more potent than the clinically used copper chelator trientine.

Keywords

• antioxidant activity relationships
• mass-spectrometry
• oxidative stress
• d-penicillamine
• iron chelation
• quercetin
• ions
• complexation
• disease
• rats