Caffeic acid: an antioxidant with novel antisickling properties.

It is well documented that caffeic acid (3,4-dihydroxycinnamic acid) (CA) interacts with and inhibits the oxidative reactions of myoglobin (Mb) and hemoglobin (Hb), and this interaction underlies its antioxidative action in meat. Sickle cell hemoglobin (HbS) is known for its tendency to oxidize more readily than normal HbA in the presence of hydrogen peroxide (H O ), which leads to a more persistent and highly oxidizing ferryl Hb (HbFe ). We have investigated the effects of CA on HbS oxidation intermediates, specifically on the ferric/ferryl forms.