The Antioxidant and DNA Repair Activities of Resveratrol, Piceatannol, and Pterostilbene

Justin R. Livingston, Jacob J. Peterson, Gabriel A. Martinez, Connor J. Peck, Andrew R. Garrett, Rachel A. Uhl, Brett H. Thompson, Gajendra Shrestha, Richard A. Robison, Kim L. O'Neill

Abstract


Lifestyle diseases represent a large burden on developed societies and account for much morbidity worldwide. Research has shown that eating a diet rich in fruit and vegetables helps to ameliorate and prevent some of these diseases. Antioxidants found in fruits and vegetables may provide a substantial benefit in reducing disease incidence. This study examines the antioxidant properties of resveratrol, piceatannol, and pterostilbene, and the ability of Burkitt’s Lymphoma (Raji) cells to uptake these three antioxidants. It also studies the effect of the antioxidants in protecting against DNA damage, and their role in DNA repair following oxygen radical exposure in Raji cells. The Oxygen Radical Absorbance Capacity (ORAC) assay was used to measure overall antioxidant contribution as well as the ability of Raji cells to uptake antioxidant following exposure to 2,2’-Azobis(2-methyl-propionamide) dihydrochloride (AAPH). The single cell gel electrophoresis (Comet) assay was used to assess DNA damage and DNA repair rates of cells. Results showed that Raji cells, following oxygen radical exposure, significantly uptake pterostilbene (p < 0.0001), but not piceatannol or resveratrol. Piceatannol provided protection against hydrogen peroxide induced DNA damage, but pterostilbene and resveratrol increased DNA damage following hydrogen peroxide treatment. None of the compounds showed any effect on DNA repair. Overall, this study indicates there is merit for further research into the bioactive roles, including antioxidant capacity, of all three compounds. Such research may provide evidence for the more widespread use of these and other food based compounds for preventing lifestyle diseases.


Keywords


antioxidant, comet assay, DNA repair, orac, piceatannol, pterostilbene, resveratrol

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DOI: http://dx.doi.org/10.5539/jfr.v4n5p9

Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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