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Caffeic acid, tyrosol and p-coumaric acid are potent inhibitors of 5-S-cysteinyl-dopamine induced neurotoxicity.
Arch Biochem Biophys. 2010 Sep 01; 501(1):106-11.AB

Abstract

Parkinson's disease is characterized by a progressive and selective loss of dopaminergic neurons in the substantia nigra. Recent investigations have shown that conjugates such as the 5-S-cysteinyl-dopamine, possess strong neurotoxicity and may contribute to the underlying progression of the disease pathology. Although the neuroprotective actions of flavonoids are well reported, that of hydroxycinnamates and other phenolic acids is less established. We show that the hydroxycinnamates caffeic acid and p-coumaric acid, the hydroxyphenethyl alcohol, tyrosol, and a Champagne wine extract rich in these components protect neurons against injury induced by 5-S-cysteinyl-dopamine in vitro. The protection induced by these polyphenols was equal to or greater than that observed for the flavonoids, (+)-catechin, (-)-epicatechin and quercetin. For example, p-coumaric acid evoked significantly more protection at 1muM (64.0+/-3.1%) than both (-)-epicatechin (46.0+/-4.1%, p<0.05) and (+)-catechin (13.1+/-3.0%, p<0.001) at the same concentration. These data indicate that hydroxycinnamates, phenolic acids and phenolic alcohol are also capable of inducing neuroprotective effects to a similar extent to that seen with flavonoids.

Authors+Show Affiliations

Molecular Nutrition Group, Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, The University of Reading, P.O. Box 226, Whiteknights, Reading RG66AP, UK.No affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

20361927

Citation

Vauzour, David, et al. "Caffeic Acid, Tyrosol and P-coumaric Acid Are Potent Inhibitors of 5-S-cysteinyl-dopamine Induced Neurotoxicity." Archives of Biochemistry and Biophysics, vol. 501, no. 1, 2010, pp. 106-11.
Vauzour D, Corona G, Spencer JP. Caffeic acid, tyrosol and p-coumaric acid are potent inhibitors of 5-S-cysteinyl-dopamine induced neurotoxicity. Arch Biochem Biophys. 2010;501(1):106-11.
Vauzour, D., Corona, G., & Spencer, J. P. (2010). Caffeic acid, tyrosol and p-coumaric acid are potent inhibitors of 5-S-cysteinyl-dopamine induced neurotoxicity. Archives of Biochemistry and Biophysics, 501(1), 106-11. https://doi.org/10.1016/j.abb.2010.03.016
Vauzour D, Corona G, Spencer JP. Caffeic Acid, Tyrosol and P-coumaric Acid Are Potent Inhibitors of 5-S-cysteinyl-dopamine Induced Neurotoxicity. Arch Biochem Biophys. 2010 Sep 1;501(1):106-11. PubMed PMID: 20361927.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Caffeic acid, tyrosol and p-coumaric acid are potent inhibitors of 5-S-cysteinyl-dopamine induced neurotoxicity. AU - Vauzour,David, AU - Corona,Giulia, AU - Spencer,Jeremy P E, Y1 - 2010/03/31/ PY - 2010/02/08/received PY - 2010/03/26/revised PY - 2010/03/26/accepted PY - 2010/4/6/entrez PY - 2010/4/7/pubmed PY - 2010/9/21/medline SP - 106 EP - 11 JF - Archives of biochemistry and biophysics JO - Arch Biochem Biophys VL - 501 IS - 1 N2 - Parkinson's disease is characterized by a progressive and selective loss of dopaminergic neurons in the substantia nigra. Recent investigations have shown that conjugates such as the 5-S-cysteinyl-dopamine, possess strong neurotoxicity and may contribute to the underlying progression of the disease pathology. Although the neuroprotective actions of flavonoids are well reported, that of hydroxycinnamates and other phenolic acids is less established. We show that the hydroxycinnamates caffeic acid and p-coumaric acid, the hydroxyphenethyl alcohol, tyrosol, and a Champagne wine extract rich in these components protect neurons against injury induced by 5-S-cysteinyl-dopamine in vitro. The protection induced by these polyphenols was equal to or greater than that observed for the flavonoids, (+)-catechin, (-)-epicatechin and quercetin. For example, p-coumaric acid evoked significantly more protection at 1muM (64.0+/-3.1%) than both (-)-epicatechin (46.0+/-4.1%, p<0.05) and (+)-catechin (13.1+/-3.0%, p<0.001) at the same concentration. These data indicate that hydroxycinnamates, phenolic acids and phenolic alcohol are also capable of inducing neuroprotective effects to a similar extent to that seen with flavonoids. SN - 1096-0384 UR - https://www.unboundmedicine.com/medline/citation/20361927/Caffeic_acid_tyrosol_and_p_coumaric_acid_are_potent_inhibitors_of_5_S_cysteinyl_dopamine_induced_neurotoxicity_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0003-9861(10)00114-1 DB - PRIME DP - Unbound Medicine ER -