In Vivo Antioxidant Activity of Common Dietary Flavonoids: Insights from the Yeast Model .

BACKGROUND

Oxidative stress, associated with diseases and aging, underscores the therapeutic potential of natural antioxidants. Flavonoids, known for scavenging free radicals and modulating cell signaling, offer significant health benefits and contribute to longevity. To explore their in vivo effects, we investigated the antioxidant activity of quercetin, apigenin, luteolin, naringenin, and genistein, using as a model organism.

METHODS

We performed viability assays to evaluate the effects of these compounds on cell growth, both in the presence and absence of HO. Additional assays, including spot assays, drug drop tests, and colony-forming unit assays, were also conducted.

RESULTS

Viability assays indicated that the tested compounds are non-toxic. HO reduced yeast viability, but flavonoid-treated cells showed increased resistance, confirming their protective effect. Polyphenols scavenged intracellular reactive oxygen species (ROS) and protected cells from oxidative damage. Investigations into defense systems revealed that HO induced catalase activity and oxidized glutathione accumulation, both of which were reduced by polyphenol treatment.

CONCLUSIONS

The tested natural compounds enhance cell viability and reduce oxidative damage by scavenging ROS and modulating antioxidant defenses. These results suggest their potential as supplements and pave the way for further research.