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Protocatechuic Aldehyde
3,4-Dihydroxybenzaldehyde, also known as protocatechuic aldehyde, is a phenolic aldehyde, a compound released from Cork (material), cork stoppers into wine. It is an isomer of 2,4-dihydroxybenzaldehyde. This molecule can be used as a precursor in the vanillin synthesis by biotransformation by cell cultures of ''Capsicum frutescens'', a type of Chili pepper. It is also found in the mushroom ''Phellinus linteus''. Pharmacological effects Protocatechuic aldehyde regulates GPER, G protein-coupled estrogen receptor-1 (GPER-1) and exhibits protective effects in endothelial dysfunction and atherosclerosis. References See also * Phenolic compounds in wine Hydroxybenzaldehydes Catechols {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
2,4-Dihydroxybenzaldehyde
2,4-Dihydroxybenzaldehyde or β-resorcylaldehyde is a phenolic aldehyde, a chemical compound with the formula C7H6O3. It is an isomer of protocatechuic aldehyde (3,4-dihydroxybenzaldehyde). References Hydroxybenzaldehydes Resorcinols {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenolic Aldehyde
Phenolic aldehydes are derivatives of phenol. Phenolic aldehydes can be found in wines and cognacs. Examples : * Hydroxybenzaldehydes * Dihydroxybenzaldehydes * Vanillin and isovanillin * 2,3,4-trihydroxybenzaldehyde can be isolated from ''Antigonon leptopus ''Antigonon leptopus'' is a species of perennial vine in the buckwheat family commonly known as coral vine or queen's wreath. This clambering vine is characterized by showy, usually pink flowers that can bloom throughout the year and large, hear ...''.Health-Beneficial Phenolic Aldehyde in Antigonon leptopus Tea. Vanisree Mulabagal, Ruby L. Alexander-Lindo, David L. DeWitt and Muraleedharan G. Nair, eCAM, 2009 References Aldehydes {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cork (material)
Cork is an impermeable buoyant material. It is the phellem layer of bark tissue which is harvested for commercial use primarily from '' Quercus suber'' (the cork oak), which is native to southwest Europe and northwest Africa. Cork is composed of suberin, a hydrophobic substance. Because of its impermeable, buoyant, elastic, and fire retardant properties, it is used in a variety of products, the most common of which is wine stoppers. The montado landscape of Portugal produces approximately half of the cork harvested annually worldwide, with Corticeira Amorim being the leading company in the industry. Cork was examined microscopically by Robert Hooke, which led to his discovery and naming of the cell. Cork composition varies depending on geographic origin, climate and soil conditions, genetic origin, tree dimensions, age (virgin or reproduction), and growth conditions. However, in general, cork is made up of suberin (average of about 40%), lignin (22%), polysaccharid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
2,4-dihydroxybenzaldehyde
2,4-Dihydroxybenzaldehyde or β-resorcylaldehyde is a phenolic aldehyde, a chemical compound with the formula C7H6O3. It is an isomer of protocatechuic aldehyde (3,4-dihydroxybenzaldehyde). References Hydroxybenzaldehydes Resorcinols {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanillin
Vanillin is an organic compound with the molecular formula . It is a phenolic aldehyde. Its functional groups include aldehyde, hydroxyl, and ether. It is the primary component of the ethanolic extract of the vanilla bean. Synthetic vanillin is now used more often than natural vanilla extract as a flavoring in foods, beverages, and pharmaceuticals. Vanillin and ethylvanillin are used by the food industry; ethylvanillin is more expensive, but has a stronger note. It differs from vanillin by having an ethoxy group (−O−CH2CH3) instead of a methoxy group (−O−CH3). Natural vanilla extract is a mixture of several hundred different compounds in addition to vanillin. Artificial vanilla flavoring is often a solution of pure vanillin, usually of synthetic origin. Because of the scarcity and expense of natural vanilla extract, synthetic preparation of its predominant component has long been of interest. The first commercial synthesis of vanillin began with the more readily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Frutescens
''Capsicum frutescens'' is a wild chili pepper having plant genetics, genetic proximity to the cultivated pepper ''Capsicum chinense'' native to Central America, Central and South America. Pepper cultivars of ''C. frutescens'' can be annual or short-lived perennial plants. Flowers are white with a greenish white or greenish yellow corolla, and are either insect- or self-pollinated. The plants' berries typically grow erect; ellipsoid-conical to lanceoloid shaped. They are usually very small and pungent, growing long and in diameter. Fruit typically grows a pale yellow and matures to a bright red, but can also be other colors. ''C. frutescens'' has a smaller variety of shapes compared to other ''Capsicum'' species. ''C. frutescens'' has been bred to produce ornamental strains because of its large quantities of erect peppers growing in colorful ripening patterns. Cultivars Varieties ''Capsicum frutescens'' includes the following cultivars and/or Plant variety (law), varieties: *A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phellinus Linteus
''Tropicoporus linteus'' is a tropical American mushroom. Its former name ''Phellinus linteus'' is applied wider, including to an East Asian mushroom. Taxonomy ''Polyporus linteus'' was named by Miles Joseph Berkeley and Moses Ashley Curtis and first reported with specimen from Nicaragua in 1860. ''Phellinus linteus'' was a rename by Shu Chün Teng in 1963. It was renamed ''Tropicoporus linteus'' by Li-Wei Zhou and Yu-Cheng Dai in 2015. The following mushrooms are applied with the name ''Phellinus linteus'': Americas * ''Phellinus linteus'' per se, the tropical American species, now ''Tropicoporus linteus'' * In subtropical South America, ''Phellinus linteus'' on '' Cordia americana'' is actually '' Tropicoporus drechsleri''; specimens collected on other plant hosts require further studies. Asia * ''Phellinus linteus'' in East Asia Africa * ''Xanthochrous rudis'', an African species formerly regarded as a synonym of ''Phellinus linteus'', regained taxon independency and wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
GPER
G protein-coupled estrogen receptor 1 (GPER), also known as G protein-coupled receptor 30 (GPR30), is a protein that in humans is encoded by the ''GPER'' gene. GPER binds to and is activated by the female sex hormone estradiol and is responsible for some of the rapid effects that estradiol has on cells. Discovery The classical estrogen receptors first characterized in 1958 are water-soluble proteins located in the interior of cells that are activated by estrogenenic hormones such as estradiol and several of its metabolites such as estrone or estriol. These proteins belong to the nuclear hormone receptor class of transcription factors that regulate gene transcription. Since it takes time for genes to be transcribed into RNA and translated into protein, the effects of estrogens binding to these classical estrogen receptors is delayed. However, estrogens are also known to have effects that are too fast to be caused by regulation of gene transcription. In 2005, it was discove ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenolic Compounds In Wine
Phenolic compounds— natural phenol and polyphenols—occur naturally in wine. These include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers ( catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids. Origin of the phenolic compounds The natural phenols are not evenly distributed within the grape. Phenolic acids are largely present in the pulp, anthocyanins and stilbenoids in the skin, and other phenols ( catechins, proanthocyanidins and flavonols) in the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hydroxybenzaldehydes
Hydroxybenzaldehydes are phenolic aldehydes. The term may refer to: * Salicylaldehyde Salicylic aldehyde (2-hydroxybenzaldehyde) is an organic compound with the formula . Along with 3-hydroxybenzaldehyde and 4-hydroxybenzaldehyde, it is one of the three isomers of hydroxybenzaldehyde. This colorless oily liquid has a bitter almo ... (2-hydroxybenzaldehyde) * 3-Hydroxybenzaldehyde * 4-Hydroxybenzaldehyde {{Short pages monitor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
