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Capsaicin, a Powerful •OH-Inactivating Ligand.

Adriana Pérez-González1, Mario Prejanò2, Nino Russo2

  • 1CONACYT-Universidad Autónoma Metropolitana-Iztapalapa, San Rafael Atlixco 186, Col. Vicentina, Iztapalapa, México City 09340, Mexico.

Antioxidants (Basel, Switzerland)
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PubMed
Summary

Capsaicin (CAP) chelates copper ions, making them less reactive and reducing oxidative stress. This suggests CAP can prevent harmful hydroxyl radical formation and scavenge existing radicals, acting as a potent antioxidant.

Keywords:
Cu-complexesDFTcapsaicinfenton reactionmolecular dynamicsnatural antioxidantoxidative stress

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Area of Science:

  • Computational Chemistry
  • Biochemistry
  • Toxicology

Background:

  • Redox metal ions, like copper, exacerbate oxidative stress.
  • Oxidative stress is implicated in various pathologies.
  • Understanding protective mechanisms against metal-induced damage is crucial.

Purpose of the Study:

  • To investigate the role of capsaicin (CAP) in mitigating copper-induced oxidative stress.
  • To elucidate the interaction between CAP and copper ions (Cu(II)) using computational methods.
  • To assess CAP's potential as an antioxidant and radical-inactivating agent.

Main Methods:

  • Density functional theory (DFT) simulations were employed.
  • Investigated the chelation capability of CAP with Cu(II).
  • Analyzed the impact of CAP-Cu(II) complexes on reduction potentials and radical reactions.

Main Results:

  • CAP effectively chelates Cu(II), forming complexes with reduced reducibility.
  • CAP inhibits Cu(II) reduction by ascorbate and slows reduction by superoxide.
  • CAP-Cu(II) chelates rapidly deactivate hydroxyl radicals (•OH).

Conclusions:

  • CAP acts as a hydroxyl radical (•OH)-inactivating ligand by hindering metal ion reduction (OIL-1).
  • CAP prevents •OH production via Fenton-like reactions at physiological pH.
  • CAP is a potent antioxidant, scavenging •OH produced through Fenton-like reactions (OIL-2).