Plant polyphenols, such as flavonoids, are ubiquitous components of human diet, and have been recognised as efficient radical scavengers and antioxidants. Their protective effects were especially seen in cell-free assays. Whilst in living cells, depending on experimental conditions, polyphenols may manifest both anti- and pro-oxidative activity. In the present study, the effectiveness of fifteen structurally different flavonoids against hypochlorite-mediated changes in in vitro systems, with and without cells, was tested and compared. Quercetin was found to be the best protector against hypochlorite-mediated fluorescein bleaching and BSA thiol groups oxidation, whilst in living cells its effects on hypochlorite-associated cytotoxicity were moderate. Contrary, epigallocatechin gallate, pelargonidin and catechin, with less impressive hypochlorite scavenging activity in cell-free assays, were the most effective against 3-chlorotyrosine formation after hypochlorite treatment. Taken together, special care should be taken when extrapolating the results on antioxidant propensity of food bioactive compounds in vitro to the cellular milieu.
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