Kinetic characteristics of the reaction of resveratrol with peroxyl radicals and natural thiols in aqueous medium

The method of competing reactions was used to determine the rate constants of the reaction of resveratrol (RVT) with peroxyl radicals formed on decomposition of the azoinitiator DDD De in aqueous solutions at 37 A degrees D. The polymethine dye A (3,3'-di-gamma-sulfopropyl-9-metylthiacarbocyanine-betaine pyridinium salt) was used as a competing acceptor of radicals. It was found that resveratrol can be involved in the reaction with natural thiols, glutathione (GSH) and cysteine (CSH), in aqueous solutions at 37 A degrees. The reaction of RVT with thiols (thiol-D mu ne reaction) follows a chain mechanism and accelerates in the presence of De(2)D(2). The results obtained can be useful for understanding the physiological role of thiols in oxidation processes.