In Stored Human Blood, The Inhibitor Effect of Tannic Acid and Caffeic Acid on Lipid Peroxidation and Oxidative DNA Damage

INTRODUCTION: Stored bloods, are exposed to a number of negative changes called as "storage lesions" morphological, biochemical and functional, to begin the first phase of the storage. In this study, we investigated the effects of caffeic and tannic acid in lipid peroxidation and oxidative DNA damage in stored blood.
METHODS: The blood was taken from 10 healthy male individuals to the blood bag containing CPD. Each donor's blood was separated into three groups. The first group was used as the control group with nothing added to the blood. A total of 30 µg/mL caffeic acid and 15 µg/mL tannic acid was added to the second and third group, respectively. Malondialdehyde, ubiquinone-10 and 8-hydroxy-2 deoxyguanosine levels were determined at baseline and on the 7th, 14th, 21st and 28th day, by high pressure liquid chromatography.
RESULTS: The MDA and 8-OHdG levels of control and tannic acid groups were increased on the 21st and 28th days (p<0.001), whereas in caffeic acid group was preserved (p>0.05). Also, CoQ10 levels increased in the control group time dependently (p<0.001), but preserved in the other two groups (p>0.05). In addition, CoQ10 and 8-OHdG levels of tannic and especially caffeic acid groups was lower than the control group in the inter-group comparison, in perods of progressing time (p<0.05).
DISCUSSION AND CONCLUSION: These results showed that oxidative stress was increased in the stored blood, but adding tannic and caffeic acid into the stored blood can be attenuate the effects of oxidation.