Resveratrol attenuates L-DOPA-induced hydrogen peroxide toxicity in neuronal cells

Carina S. Peritore, Angela Ho, Bryan K. Yamamoto, Scott E. Schaus

Research output: Contribution to journalArticle

12 Scopus citations

Abstract

A variety of polyphenol antioxidant compounds derived from natural products have demonstrated neuroprotective activity against neuronal cell death. The objective of this study was to investigate the effect of resveratrol (RESV) and bioflavonoids in attenuating hydrogen peroxide (H2O2)-induced oxidative stress in neuronal cells. H2O2 levels were increased by the addition of L-3,4-dihydroxyphenylalanine (L-DOPA) to cultured dopaminergic SKNSH cells. H2O2 was monitored by peroxyfluor-1, a selective H2O2 optical probe. To examine the neuroprotective effects of RESV and bioflavonoids against L-DOPA, we cotreated RESV, quercetin, or (-) epigallocatechin gallate with L-DOPA and monitored for H2O2 levels. The combination of RESV and L-DOPA was 50% more effective at reducing H2O2 levels than the combination of quercetin or epigallocatechin gallate with L-DOPA. However, the combination of each antioxidant with L-DOPA was effective at preserving cell viability.

Original languageEnglish (US)
Pages (from-to)989-994
Number of pages6
JournalNeuroReport
Volume23
Issue number17
DOIs
StatePublished - Dec 5 2012

Keywords

  • L-DOPA
  • bioflavonoids
  • hydrogen peroxide
  • peroxyfluor-1
  • resveratrol

ASJC Scopus subject areas

  • Neuroscience(all)

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