Quinone formation from benzo[a]pyrene by free radicals: effects of antioxidants.

Liposomes comprising dimyristoylphosphatidylcholine and benzo[a]pyrene (B[a]P) were incubated at 37 degrees C in the presence of a water-soluble azo initiator. B[a]P 1,6-, 3,6- and 6,12-quinone were formed with the generation of peroxyl radicals by the thermal decomposition of the initiator in an aqueous phase of the suspension. Vitamin E showed little inhibitory effect on B[a]P quinone formation. Uric acid was found to suppress B[a]P quinone formation completely at a concentration lower than that of vitamin C, indicating that uric acid in an aqueous phase traps peroxyl radicals more effectively.