Synthesis and antioxidant activity of 3-(Pyridin-2-ylmethyl)-1,3-thiazinan(thiazolidin)-4-ones.

The antioxidant properties of two series of thiazolidinones and thiazinanones were reported. The novel six-membered thiazinanones were synthesized from the efficient multicomponent reaction of 2-picolylamine (2-aminomethylpyridine), arenaldehydes, and the 3-mercaptopropionic acid in moderate to excellent yields. These novel compounds were fully identified and characterized by NMR and GC-MS techniques. In vitro antioxidant activities of all compounds were evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) tests. The antioxidant assays of thiobarbituric acid reactive species and total thiol content levels in the cerebral cortex and liver of rats were also performed. Thiazinanone 5a showed the best radical scavenging activity in DPPH and ABTS tests, as well as reduced lipid peroxidation and increased total thiol group in biological systems. Altogether, the results may be considered a good starting point for the discovery of a new radical scavenger.

Green juice as a protector against reactive species in rats.

INTRODUCTION: Green juice is popularly known for introducing antioxidants, improving intestinal function and reducing weight gain. OBJECTIVES: In the present study we determine the antioxidant effect of green juice comparing it with orange juice. METHODS: Rats were divided into three experimental groups and submitted to supplementation for 15 days: the (GJ) group received green juice, the (OJ) group received orange juice and the control group received water. We evaluated the antioxidant activity and total phenolic content of green and orange juices, as well as rat weight gain. We also investigated some oxidative stress parameters, namely thiobarbituric acid-reactive substances (TBARS), superoxide dismutase and catalase in rat cerebral cortex. RESULTS AND DISCUSSION: Results showed that GJ had significantly less weight gain than the control group. With respect to antioxidant activity screening, the remaining percentage of DPPH at dilutions 1:10, 1:100 and 1:1000 of green juice was 22.8%, 58% and 78%, and orange juice, at the same dilutions, was 5.6%, 5.6% and 77.2%, respectively. The ability of juices to reduce the ABTS radical was 3.5 mmol trolox/L for green juice and 5.2 mmol trolox/L for orange juice. Additionally, the green juice did not present any difference in total phenolic acid content when compared to orange juice. TBARS were reduced in GJ and OJ. Besides, GJ supplementation decreased catalase activity. In conclusion, our data showed that green juice reduced weight gain, lipoperoxidation and catalase activity, suggesting that this supplementation may have a protective effect against reactive species.

Introducción: El zumo verde es conocido popularmente como fuente de antioxidantes, mejorando la función intestinal y reduciendo la ganancia de peso. Objetivos: En este estudio determinamos el efecto antioxidante del zumo verde en comparación con el zumo de naranja. Métodos: Se dividió a las ratas en tres grupos experimentales y se las sometió a un suplemento durante 15 días: el grupo ZV recibió zumo verde, el grupo ZN recibió zumo de naranja y el grupo control recibió agua. Evaluamos la actividad antioxidante y el contenido total en fenoles de los zumos verde y de naranja, así como la ganancia de peso en las ratas. También investigamos algunos parámetros del estrés oxidativo, en concreto las sustancias reactivas del ácido tiobarbitúrico (SRATB), la superóxido dismutasa y la catalasa en la corteza cerebral de las ratas. Resultados y discusión: Los resultados mostraron que el ZV producía una ganancia de peso significativamente menor que en el grupo control. Con respecto al estudio de la actividad antioxidante, el porcentaje restante de DPPH en diluciones al 1:10, 1:100 y 1:1000 de zumo verde fue del 22,8%, 58% y 78%, y para el zumo de naranja, a las mismas diluciones, fue del 5,6%, 5,6% y 77,2%, respectivamente. La capacidad de los zumos para reducir el radical de ATB fue de 3,5 mmol trolox/l para el zumo verde y de 5,2 mmol trolox/l para el zumo de naranja. Adicionalmente, el zumo verde no mostró ninguna diferencia en el contenido total de ácido fenólico en comparación con el zumo de naranja. Las SRATB se redujeron con el ZV y el ZN. Además, el suplemento con ZV disminuyó la actividad catalasa. En conclusión, nuestros datos mostraron que el zumo verde redujo la ganancia de peso, la lipoperoxidación y la actividad catalasa, lo que sugiere que este suplemento podría tener un efecto protector frente a las especies reactivas.

Efficient synthesis and antioxidant evaluation of 2-aryl-3-(pyrimidin-2-yl)-thiazolidinones.

In the present study, we reported the efficient synthesis of 11 3-(pyrimidin-2-yl)-thiazolidinones in good yields using molecular sieve as the desiccant agent. In addition, we have evaluated the antioxidant capacity of the synthesized compounds by the 2,2-diphenyl-2-picrylhydrazyl hydrate (DPPH•) and the 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS(+•) ) radicals scavenging assay. Six compounds showed antioxidant activity towards DPPH• (EC50 between 16.13 and 49.94 µg/mL) and also demonstrated excellent activity regarding ABTS(+•) (TEAC: 10.32-53.52). These results showed that compounds 3-(pyrimidin-2-yl)-thiazolidinones may be easily synthesized by a less expensive procedure and could be a good starting point to the development of new antioxidant compounds.