TITLE:
Dual Role of Plant Phenolic Compounds as Antioxidants and Prooxidants
AUTHORS:
Channa B. Rajashekar
KEYWORDS:
Anticancer, Antimicrobial, Antioxidants, Food Safety, Phenolic Compounds, Prooxidants
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.14 No.1,
January
16,
2023
ABSTRACT: Natural phenolic compounds are secondary
metabolites found in a wide range of plants
including food crops. As many of them are known to be antioxidants and can
prevent several chronic and degenerative diseases in humans, they are a part of
a healthy diet. However, these antioxidants can act as prooxidants under
high phenolic concentration, high pH, or in the presence of transition metal
ions such as Cu2+ or Fe3+, producing reactive oxygen
species (ROS) including hydroxyl radicals resulting in oxidative stress and
cell toxicity. While this can lead to pathogenesis including the development of
various types of cancers, elevated levels of ROS are beneficial to kill
malignant cells and foodborne pathogens to
improve food safety. Thus, the dual nature of phenolic compounds allows them to act as antioxidants and
prooxidants. Similarly, depending on the level of prooxidant activity,
ROS can induce either pathogenesis or serve as a potential agent to kill
malignant cells and foodborne pathogens.