Study by Chemiluminiscence and UV-Spectroscopy of Vitamin E Effect on Oxidative Process of Aminoacids

摘要

Living cells acting as "cell factories" are directly involved in to fundamental processes of metabolism. Sometimes in such biochemical reactions the active species of oxygen are also involved. As a result of oxidative reactions, caused and/or accelerated by stress and pollution, a number of short life radicals and oxygenated compounds arc formed which affect the metabolism of the main constituents of cells, such as proteins and aminoacids giving rise to premature aging and diseases by damaging the functioning of vital organs. These processes could be avoided by using of some natural antioxidants like E vitamin - the main representative of tochopherol class. The aim of this paper is to evidence the involvement of these antioxidants during oxidative process by studying the behavior to oxidation/ozonation of some aromatic aminoacids in various ratios with α-tochopherol. The kinetic characteristics followed by UV-VIS spectroscopy and chemiluminiscence experiments, were used for the interpretation of mechanism of these oxidative processes.