The effect of antioxidants on the formation of free radicals and primary products of the peroxidase reaction

Abstract

Antioxidants suppress the formation of radicals in peroxidase processes. The chemiluminescence kinetic curves in the horseradish peroxidase/luminol/H₂O₂ system have been compared with those obtained from the mathematical model of the reaction. It was shown that the effect of trolox, ascorbate, and mexidol is a result of the reaction of the luminol radical with the inhibitor molecule (rate constants, 1.0·10¹⁰, 9.0·10⁹, and 2.3·10⁵ mol^–1 min^–1, respectively). The antiradical action of quercetin has been described by eight reactions that were based on the assumption of two reaction centers in the molecule, each reacting with two radicals. The hypothesis that the antioxidant molecule captures the enzyme intermediate radicals in peroxidase cycle, rather than the radical of the reaction product was not confirmed because the calculated curves differed from the experimental point positions. Apparently, the formation of radicals in the presence of peroxidases in living cells and the subsequent events, such as apoptosis, may be prevented not only by the inhibition of an enzyme but also by antioxidants that capture free-radical reaction products