Polyphenols have been intensively investigated for scavenging single harmful aldehydes, such as formaldehyde (FA) and acrolein (ACR). However, there is a lack of studies on the effect and mechanism of eliminating co-existing harmful aldehydes by polyphenols. In this study, resveratrol (RV) was found to simultaneously scavenge FA and ACR by forming various adducts, with the RV-ACR adduct (RA, molecular formula: C17H16O4) and RV-ACR-FA adduct (RAF, molecular formula: C18H18O5) being the dominant ones. The elimination of co-existing FA and ACR by RV were further confirmed in real food systems. RA (IC50, 67.22 and 147.70μM in GES-1 and Caco-2 cells, respectively) and RAF (127.50 and over 250μM, respectively) showed significantly lower cytotoxicity than the co-existing FA and ACR (18.27 and 5.26μM, respectively) in the gastrointestinal cell lines. This study provided data support for food safety control by employing RV as a dietary supplement to scavenge harmful aldehydes in foods.
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