Understanding the Antioxidant Properties of Polyphenols that Combat Oxidative Stress: Which Antioxidant is Best?

This aim of this study is to access the antioxidant mechanisms of benzoic acid, ellagic acid, gallic acid, and quercetin, four notable polyphenols abundant in superfoods such as berries (e.g., blackberries, cranberries, raspberries) and/or nuts (e.g., chestnuts and walnuts). The polyphenols are thought to play roles in combating oxidative stress, a process that is implicated in aging, cancer and a myriad of other diseases ranging from cardiovascular to neurological disorders. Two primary reactive oxygen species (ROS) that cause oxidative stress in living organisms are hydroxyl radicals and singlet oxygen, short-lived chemicals that aggressively oxidize DNA, proteins, lipids, and carbohydrates thus triggering cell death, most often through necrosis or apoptosis. In our approach, we utilize agarose gel electrophoresis plasmid DNA nicking assays in combination with ROS-specific fluorometric probes to rank the abilities of the four polyphenols to neutralize chemically and/or photochemically generated hydroxyl radicals and singlet oxygen in aqueous solutions (pH 7.0, 37 C). Our findings are intended to access the potentials of benzoic acid, ellagic acid, gallic acid, and quercetin from superfoods and dietary supplements to mitigate oxidative stress in living organisms and to highlight the broader applications of these antioxidants in therapeutic, dietary, and integrated biological studies.