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Evaluation of the characteristics of some plant polyphenols as molecules intercepting mitoxantrone.

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Title: Evaluation of the characteristics of some plant polyphenols as molecules intercepting mitoxantrone.
Authors: Osowski, Adam1, Kasparek, Adam1, Wieczorek, Zbigniew1, Amarowicz, Ryszard2, Szabelski, Mariusz1 mariusz.szabelski@uwm.edu.pl
Source: Food Chemistry. Jul2017, Vol. 227, p142-148. 7p.
Subjects: Plant polyphenols, Mitoxantrone, Quercetin, Clathrate compounds, Antineoplastic agents
Abstract: This paper contains the results of a study on the interactions between mitoxantrone and some bioactive polyphenols. It has been demonstrated that polyphenols can intercept mitoxantrone. Quercetin shows the highest affinity for complexing with mitoxantrone, in contrast to resveratrol, which shows the lowest affinity. The main process underlying the association between cytostatic and polyphenols occurs in the ground state. The values of the constants of the association reactions between the analysed compounds and mitoxantrone are large enough to generate an evident intercepting effect in the three-component system (mitoxantrone-DNA-polyphenol). The affinity of the analysed plant-origin compounds is approximately 1000-fold weaker than the interaction of mitoxantrone with the DNA, which implies that the presence of these compounds in food should not adversely affect oncological therapy but rather could successfully aid oncological treatment by regulating the quantities of the drug in its active form. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
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Abstract:This paper contains the results of a study on the interactions between mitoxantrone and some bioactive polyphenols. It has been demonstrated that polyphenols can intercept mitoxantrone. Quercetin shows the highest affinity for complexing with mitoxantrone, in contrast to resveratrol, which shows the lowest affinity. The main process underlying the association between cytostatic and polyphenols occurs in the ground state. The values of the constants of the association reactions between the analysed compounds and mitoxantrone are large enough to generate an evident intercepting effect in the three-component system (mitoxantrone-DNA-polyphenol). The affinity of the analysed plant-origin compounds is approximately 1000-fold weaker than the interaction of mitoxantrone with the DNA, which implies that the presence of these compounds in food should not adversely affect oncological therapy but rather could successfully aid oncological treatment by regulating the quantities of the drug in its active form. [ABSTRACT FROM AUTHOR]
ISSN:03088146
DOI:10.1016/j.foodchem.2017.01.083