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Updated: May 25, 2026

Free Radicals in Chemical Biology: from Chemical Behavior to Biomarker Development
Published on: April 15, 2013
Effects of curcumin and related compounds on processes involving α-hydroxyethyl radicals
Sviatoslav Dmitrievich Brinkevich1, Natalia Ivanovna Ostrovskaya, Margaret Evgenievna Parkhach
1Department of Chemistry, Belarussian State University, Nezavisimosti av. 4, Minsk, Republic of Belarus.
Abstract:
Effects of curcumin and related compounds on product formation in radiolysis of aerated and deaerated ethanol were studied. Ab initio calculations of enthalpy values relating to O-H bond dissociation and H-atom addition to > C = O bonds of the compounds under study have been performed. The obtained data allowed the conclusion that the presence of a 7-carbon chain containing conjugated > C = C < and > C = O bonds in the structures of curcumin and its analogues makes these compounds capable of inhibiting the reactions involving α-hydroxyl-containing carbon-centered radicals. This finding broadens the existing views concerning radical-regulating properties of curcuminoids, and it should be taken into account when practical use of these compounds is envisaged.
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