Generation of free radicals by the effect of vitamin C on a ferrous sulfate antianemic syrup

• Autores: Guija-Guerra, Henry, Guija-Poma, Emilio, Ponce-Pardo, John, Inocente-Camones, Miguel, Camarena-Chaviguri, Luis
• Formato: artículo
• Fecha de Publicación: 2018
• Institución: Universidad de San Martín de Porres
• Repositorio: Horizonte médico
• Lenguaje: español
• OAI Identifier: oai:horizontemedico.usmp.edu.pe:article/782
• Enlace del recurso: https://www.horizontemedico.usmp.edu.pe/index.php/horizontemed/article/view/782
• Nivel de acceso: acceso abierto
• Materia: Sulfato ferroso; Vitamina C; Anemia; Radicales libres; Ferrous sulfate; Vitamin C; Free radicals

Objective: To determine the effect of vitamin C on ferrous sulfate, the active ingredient of an antianemic syrup. Materials and methods: The reaction between the ferrous sulfate contained in an antianemic syrup and vitamin C was determined using the decomposition technique of deoxyribose, which evaluates the formation of malondialdehyde by the action of free radicals. Results: In an assay medium consisting of 50 mM phosphate buffer (pH 7.4), the ferrous sulfate antianemic syrup at a concentration of 1.080 mM reacted with vitamin C at concentrations between 5.0 x 10-6 mM and 0.5 mM, generating levels of free radicals that decrease when vitamin C is used at a concentration of 5.0 x 10-2 mM, and increase at a concentration of 0.5 mM. When ferrous sulfate is used under similar conditions, an increase in the generation of free radicals is observed, which reaches a maximum value with vitamin C at a concentration of 5.0 x 10-6 mM, remains unchanged at concentrations of two orders of magnitude higher, and subsequently decreases at higher concentrations. Vitamin C at a concentration of 1.0 mM reacts with ferrous sulfate used at concentrations between 0.270 and 2.160 mM, describing a hyperbolic curve. In contrast, ferrous sulfate syrup used at the same concentrations showed a high increase at low non-linear concentrations, but a linear response from the 0.540 mM concentration of the syrup, a response that was higher than that reached by the ferrous sulfate dissolved in distilled water. Conclusions: Vitamin C reacts with ferrous sulfate syrup generating free radicals. This response depends on the relative concentrations of ferrous sulfate, vitamin C and syrup excipients.