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Grandinin
Grandinin is an ellagitannin. It can be found in ''Melaleuca quinquenervia'' leaves and in oaks species like the North American white oak (''Quercus alba'') and European red oak (''Quercus robur''). It shows antioxydant activity. It is an astringent compound. It is also found in wine, red or white, aged in oak barrels. It is a castalagin glycoside, by binding of the pentose lyxose. It contains a nonahydroxytriphenic acid moiety. It suppresses the phosphorylation of the epidermal growth factor receptor in human colon carcinoma cells. See also * 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, sti ... References {{Growth factor receptor modulators Ellagitannins Astringent flavors Receptor tyrosine kinase inhibitors Heterocyclic compounds with 7 o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nonahydroxytriphenic Acid
Nonahydroxytriphenic acid is a moiety found in some ellagitannins such as roburin A, B,C and D, castalagin Castalagin is an ellagitannin, a type of hydrolyzable tannin, found in oak and chestnut wood and in the stem barks of ''Terminalia leiocarpa'' and ''Terminalia avicennoides''. Castalagin is the diastereomer of vescalagin in C-1 of the glycosidic c ... or grandinin.Roburin A, a dimeric ellagitannin from heartwood of Quercus robur. Hervé Du Penhoat, Michon V. M. F., Ohassan A., Shuyun Peng, Scalbert A. and Gage D., Phytochemistry, 1991, vol. 30, no 1, pages 329-332, References Ellagitannins Tricarboxylic acids {{aromatic-stub ... [...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] |
Melaleuca Quinquenervia
''Melaleuca quinquenervia'', commonly known as the broad-leaved paperbark, paper bark tea tree, punk tree or niaouli, is a small- to medium-sized tree of the myrtle Family (biology), family, Myrtaceae. It grows as a spreading tree up to tall, with its trunk covered by a white, beige and grey thick papery bark. The grey-green leaves are egg-shaped, and cream or white bottlebrush-like flowers appear from late spring to autumn. It was first formally described in 1797 by the Spaniards, Spanish naturalist Antonio José Cavanilles. Native to New Caledonia, Papua New Guinea and coastal eastern Australia, from Botany Bay in New South Wales northwards into Queensland, ''M. quinquenervia'' grows in swamps, on floodplains and near rivers and estuaries, often on silty soil. Description ''Melaleuca quinquenervia'' is a small to medium sized, spreading tree which usually grows to a height of high and a spread of but is sometimes as tall as . Young growth is hairy with long and short, soft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ellagitannin
image:Castalagin.svg, 130px, Castalagin is a representative ellagitannin, characterized by coupled gallic acid substituents The ellagitannins are a diverse class of hydrolyzable tannins, a type of polyphenol formed primarily from the oxidative linkage of galloyl groups in 1,2,3,4,6-pentagalloyl glucose. Ellagitannins differ from gallotannins, in that their galloyl groups are linked through C-C bonds, whereas the galloyl groups in gallotannins are linked by depside bonds. Ellagitannins contain various numbers of Hexahydroxydiphenic acid, hexahydroxydiphenoyl units, as well as galloyl units and/or Sanguisorbic acid, sanguisorboyl units bounded to sugar moiety. In order to determine the quantity of every individual unit, the hydrolysis of the extracts with trifluoroacetic acid in methanol/water system is performed. Hexahydroxydiphenic acid, created after hydrolysis, spontaneously lactonized to ellagic acid, and sanguisorbic acid to sanguisorbic acid dilactone, while gallic acid remains ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Astringent Flavors
An astringent (sometimes called adstringent) is a chemical that shrinks or constricts body tissues. The word derives from the Latin '' adstringere'', which means "to bind fast". Astringency, the dry, puckering or numbing mouthfeel caused by the tannins in unripe fruits, lets the fruit mature by deterring eating. Tannins, being a kind of polyphenol, bind salivary proteins and make them precipitate and aggregate, producing a rough, "sandpapery", or dry sensation in the mouth. Smoking tobacco is also reported to have an astringent effect. In a scientific study, astringency was still detectable by subjects who had local anesthesia applied to their taste nerves, but not when both these and the trigeminal nerves were disabled. Uses In medicine, astringents cause constriction or contraction of mucous membranes and exposed tissues and are often used internally to reduce discharge of blood serum and mucous secretions. This can happen with a sore throat, hemorrhages, diarrhea, and pep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ellagitannins
image:Castalagin.svg, 130px, Castalagin is a representative ellagitannin, characterized by coupled gallic acid substituents The ellagitannins are a diverse class of hydrolyzable tannins, a type of polyphenol formed primarily from the oxidative linkage of galloyl groups in 1,2,3,4,6-pentagalloyl glucose. Ellagitannins differ from gallotannins, in that their galloyl groups are linked through C-C bonds, whereas the galloyl groups in gallotannins are linked by depside bonds. Ellagitannins contain various numbers of Hexahydroxydiphenic acid, hexahydroxydiphenoyl units, as well as galloyl units and/or Sanguisorbic acid, sanguisorboyl units bounded to sugar moiety. In order to determine the quantity of every individual unit, the hydrolysis of the extracts with trifluoroacetic acid in methanol/water system is performed. Hexahydroxydiphenic acid, created after hydrolysis, spontaneously lactonized to ellagic acid, and sanguisorbic acid to sanguisorbic acid dilactone, while gallic acid remains ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colon Carcinoma
Colorectal cancer (CRC), also known as bowel cancer, colon cancer, or rectal cancer, is the development of cancer from the colon or rectum (parts of the large intestine). Signs and symptoms may include blood in the stool, a change in bowel movements, weight loss, abdominal pain and fatigue. Most colorectal cancers are due to lifestyle factors and genetic disorders. Risk factors include diet, obesity, smoking, and lack of physical activity. Dietary factors that increase the risk include red meat, processed meat, and alcohol. Another risk factor is inflammatory bowel disease, which includes Crohn's disease and ulcerative colitis. Some of the inherited genetic disorders that can cause colorectal cancer include familial adenomatous polyposis and hereditary non-polyposis colon cancer; however, these represent less than 5% of cases. It typically starts as a benign tumor, often in the form of a polyp, which over time becomes cancerous. Colorectal cancer may be diagnosed by obtai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Epidermal Growth Factor Receptor
The epidermal growth factor receptor (EGFR; ErbB-1; HER1 in humans) is a transmembrane protein that is a receptor (biochemistry), receptor for members of the epidermal growth factor family (EGF family) of extracellular protein ligand (biochemistry), ligands. The epidermal growth factor receptor is a member of the ErbB, ErbB family of receptors, a subfamily of four closely related receptor tyrosine kinases: EGFR (ErbB-1), HER2/neu (ErbB-2), ERBB3, Her 3 (ErbB-3) and Her 4 (ErbB-4). In many cancer types, mutations affecting EGFR expression or activity could result in cancer. Epidermal growth factor and its receptor was discovered by Stanley Cohen (biochemist), Stanley Cohen of Vanderbilt University. Cohen shared the 1986 Nobel Prize in Medicine with Rita Levi-Montalcini for their discovery of growth factors. Deficient signaling of the EGFR and other receptor tyrosine kinases in humans is associated with diseases such as Alzheimer's, while over-expression is associated with th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phosphorylation
In biochemistry, phosphorylation is described as the "transfer of a phosphate group" from a donor to an acceptor. A common phosphorylating agent (phosphate donor) is ATP and a common family of acceptor are alcohols: : This equation can be written in several ways that are nearly equivalent that describe the behaviors of various protonated states of ATP, ADP, and the phosphorylated product. As is clear from the equation, a phosphate group per se is not transferred, but a phosphoryl group (PO3-). Phosphoryl is an electrophile. This process and its inverse, dephosphorylation, are common in biology. Text was copied from this source, which is available under a Creative Commons Attribution 4.0 International License. Protein phosphorylation often activates (or deactivates) many enzymes. During respiration Phosphorylation is essential to the processes of both anaerobic and aerobic respiration, which involve the production of adenosine triphosphate (ATP), the "high-energy" exc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lyxose
Lyxose is an aldopentose — a monosaccharide containing five carbon atoms, and including an aldehyde functional group. It has chemical formula . It is a C'-2 carbon epimer of the sugar xylose. The name "lyxose" comes from reversing the prefix "xyl" in "xylose". Lyxose occurs only rarely in nature, for example, as a component of bacterial glycolipid Glycolipids () are lipids with a carbohydrate attached by a glycosidic (covalent) bond. Their role is to maintain the stability of the cell membrane and to facilitate cellular recognition, which is crucial to the immune response and in the c ...s. References External links ''E. coli K-12'' Pathway: L-lyxose degradation {{Carbohydrates Aldopentoses Furanoses Pyranoses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castalagin
Castalagin is an ellagitannin, a type of hydrolyzable tannin, found in oak and chestnut wood and in the stem barks of ''Terminalia leiocarpa'' and ''Terminalia avicennoides''. Castalagin is the diastereomer of vescalagin in C-1 of the glycosidic chain. Castalagin/ vescalagin are the most abundant ellagitannins in white wine stored in Oak (wine), oak barrels. During Aging of wine, aging of wines, these two compounds were progressively extracted from the wood and were transformed into new derivatives by chemical reactions. Therefore, castalagin/ vescalagin and their derivatives contribute to the color and the taste of wines and spirits stored in oak barrels. Sources Castalagin was first isolated in Fagaceae family woody species : Oak, ''Quercus'' (oak) and ''Chestnut, Castanea'' (chestnut) by Walter Mayer and co-workers (1967). In some chestnut species, such as ''Castanea sativa'', heartwood could contain 63 mg of castalagin/ vescalagin per gram of dry wood. In some Wine, wines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Ageing
The aging of wine is potentially able to improve the quality of wine. This distinguishes wine from most other consumable goods. While wine is perishable and capable of deteriorating, complex chemical reactions involving a wine's sugars, acids and phenolic compounds (such as tannins) can alter the aroma, color, mouthfeel and taste of the wine in a way that may be more pleasing to the taster. The ability of a wine to age is influenced by many factors including grape variety, vintage, viticultural practices, wine region and winemaking style. The condition that the wine is kept in after bottling can also influence how well a wine ages and may require significant time and financial investment.R. Jackson ''"Wine Science: Principles and Applications"'' Third Edition, pp. 431–489, 643–671. Academic Press 2008 .R. Boulton, V. Singleton, L. Bisson, R. Kunkee ''Principles and Practices of Winemaking'', pp. 382–424. Springer 1996 New York . The quality of an aged wine varies significan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
