Management of Iron Overload in Resource Poor Nations: A Systematic Review of Phlebotomy and Natural Chelators

Table 2

Selected natural products with iron chelation/radical scavenging properties (in vitro studies).

Natural product	Experimental model	Constituents responsible for activity	Mechanism (s)	Pharmacological effects/findings	References
Garcinia kola	Microsomal lipid peroxidation	Kolaviron	Antioxidation and chelating properties	Mitigation of iron/ascorbate-induced damage to microsomal lipids	[97]
Azadirachta indica (neem) leaves	Ferric reducing antioxidant plasma (FRAP) assay	Flavonoid and phenolic compounds	Anti-oxidation, scavenging and reduction of the power of ferric ion (Fe^3+) to ferrous ion (Fe^2+)	Antioxidant activity	[107]
Lotus (Nelumbonucifera Gaertn) leaves	Iron loaded human hepatocellular (HepG2) cells	Polyphenolic compounds	Antioxidation, iron chelating and scavenging properties	Dose-dependent decrease in labile iron pool	[154]
Bergamot and orange juices	Iron overloaded human lung epithelial cells (A549 cells)	Flavonoids	Antioxidation chelating and blockade of the redox activity of iron	Reduced generation of reactive oxygen species and membrane lipid peroxidation. Inhibition of DNA-oxidative damage	[155]
Spondias pinnata stem bark	In vitro assays (IC50 measurements)	Flavonoids and phenolic compounds	Antioxidation, radical scavenging, Iron reducing, and chelating properties	Decrease in the level of labile iron pool	[156]
Essential oils of Ocimum basilicum L., Origanum vulgare L., and Thymus vulgaris L.	In vitro assays (IC50 measurements)	Essential oils	Antioxidation and chelating properties	Inhibition of lipid peroxidation induced by Fe(2+)/ascorbate or by Fe(2+)/H(2)O(2)	[157]
Red ginger (Zingiber officinale var. Rubra) and white ginger (Zingiber officinale Roscoe)	Inhibitory effect on Fe^2+-induced lipid peroxidation in rat brain in vitro	Flavonoids and phenolic compounds	Fe(2+) chelating ability, OH scavenging and iron reducing power activities	Protective effect by reducing malondialdehyde contents of the brain	[158]
Unripe pawpaw (Carica papaya) fruit	Inhibitory effect on Fe^2+-induced lipid peroxidation in rat’s pancreas in vitro	Flavonoids and phenolic compounds	Antioxidation, iron chelating and radical scavenging properties	Reduced malondialdehyde contents in the pancreas; Inhibition of lipid peroxidation	[159]
Primula heterochroma	Inhibitory effect on Fe^2+-induced lipid peroxidation and oxidative stress in rat brain in vitro	Flavonoids and phenolic compounds	Fe(2+) chelating, radical scavenging and reducing power activities	Protective effect by reducing brain thiobarbituric acid reactive substances (TBARS) levels	[160]