Investigation of the Synergistic Protective Effect of Natural Antioxidants on DNA Damage

Three different natural antioxidants (tea polyphenol, ferulic acid, α-lipoic acid) and their mixture were estimated for the potential protective action on DNA damage. Antioxidant activity of the products was evaluated through protection against DNA damage induced by 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH). In this system, the mixture of tea polyphenol and ferulic acid showed maximum potential activity, while the α-lipoic acid alone was determined as the weakest antioxidant in gel electrophoresis assay. Results of this study demonstrated that tea polyphenol, ferulic acid and α-lipoic acid exhibited good synergistic effects, and all the mixtures were more resistant than any antioxidant alone.