|
Health Effects Of Polyphenols
Polyphenols () are a large family of naturally occurring phenols. They are abundant in plants and structurally diverse. Polyphenols include phenolic acids, flavonoids, tannic acid, and ellagitannin, some of which have been used historically as dyes and for tanning garments. Etymology The name derives from the Ancient Greek word (, meaning "many, much") and the word ‘phenol’ which refers to a chemical structure formed by attachment of an aromatic benzenoid (phenyl) ring to a hydroxyl (-OH) group (hence the ''-ol'' suffix). The term "polyphenol" has been in use at least since 1894. Definition Polyphenols are natural products with "one or several hydroxyl groups on aromatic rings", including four principal classes: phenolic acids, flavonoids, stilbenes, and lignans. Flavonoids can be grouped as flavones, flavonols, flavanols, flavanones, isoflavones, proanthocyanidins, and anthocyanins. Particularly abundant flavanoids in foods are catechin (tea, fruits), hesperetin ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tannic Acid
Tannic acid is a specific form of tannin, a type of polyphenol. Its weak acidity (Acid dissociation constant, pKa around 6) is due to the numerous phenol groups in the structure. The chemical formula for commercial tannic acid is often given as C76H52O46, which corresponds with decagalloyl glucose, but in fact it is a mixture of polygalloyl glucoses or polygalloyl quinic acid esters with the number of gallic acid, galloyl moieties per molecule ranging from 2 up to 12 depending on the plant source used to extract the tannic acid. Commercial tannic acid is usually extracted from any of the following plant parts: Tara pods (''Caesalpinia spinosa''), gallnuts from ''Rhus semialata'' or ''Quercus infectoria'' or Sicilian sumac leaves (''Rhus coriaria''). According to the definitions provided in external references such as international pharmacopoeia, Food Chemicals Codex and FAO-WHO tannic acid monograph only tannins obtained from the above-mentioned plants can be considered as tanni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lignan
The lignans are a large group of low molecular weight polyphenols found in plants, particularly seeds, whole grains, and vegetables. The name derives from the Latin word for "wood". Lignans are precursors to phytoestrogens. They may play a role as antifeedants in the defense of seeds and plants against herbivores. Biosynthesis and metabolism Lignans and lignin differ in their molecular weight, the former being small and soluble in water, the latter being high polymers that are undigestable. Both are polyphenolic substances derived by oxidative coupling of monolignols. Thus, most lignans feature a C18 cores, resulting from the dimerization of C9 precursors. The coupling of the lignols occurs at C8. Eight classes of lignans are: "furofuran, furan, dibenzylbutane, dibenzylbutyrolactone, aryltetralin, arylnaphthalene, dibenzocyclooctadiene, and dibenzylbutyrolactol." Many lignans are metabolized by mammalian gut microflora, producing so-called enterolignans. Food sources Fl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raspberry Ellagitannin ...
Raspberry ellagitannin is an ellagitannin found in raspberries. It is a polyphenol per se, containing 6 ellagic acid-type components and two additional monomeric phenolics, for a total of 14 gallic acid units (and all of their substituent phenolic hydroxyl groups). See also * Sanguiin H-6 * Lambertianin C * Raspberry ketone References {{Ellagitannin Ellagitannins Natural phenol trimers 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 link ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gallic Acid
Gallic acid (also known as 3,4,5-trihydroxybenzoic acid) is a trihydroxybenzoic acid with the formula C6 H2( OH)3CO2H. It is classified as a phenolic acid. It is found in gallnuts, sumac, witch hazel, tea leaves, oak bark, and other plants. It is a white solid, although samples are typically brown owing to partial oxidation. Salts and esters of gallic acid are termed "gallates". Its name is derived from oak galls, which were historically used to prepare tannic acid. Despite the name, gallic acid does not contain gallium. Isolation and derivatives Gallic acid is easily freed from gallotannins by acidic or alkaline hydrolysis. When heated with concentrated sulfuric acid, gallic acid converts to rufigallol. Hydrolyzable tannins break down on hydrolysis to give gallic acid and glucose or ellagic acid and glucose, known as gallotannins and ellagitannins, respectively. Biosynthesis Gallic acid is formed from 3-dehydroshikimate by the action of the enzyme shikimat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water-soluble
In chemistry, solubility is the ability of a substance, the solute, to form a solution with another substance, the solvent. Insolubility is the opposite property, the inability of the solute to form such a solution. The extent of the solubility of a substance in a specific solvent is generally measured as the concentration of the solute in a saturated solution, one in which no more solute can be dissolved. At this point, the two substances are said to be at the solubility equilibrium. For some solutes and solvents, there may be no such limit, in which case the two substances are said to be " miscible in all proportions" (or just "miscible"). The solute can be a solid, a liquid, or a gas, while the solvent is usually solid or liquid. Both may be pure substances, or may themselves be solutions. Gases are always miscible in all proportions, except in very extreme situations,J. de Swaan Arons and G. A. M. Diepen (1966): "Gas—Gas Equilibria". ''Journal of Chemical Physics' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tanning (leather)
Tanning, or hide tanning, is the process of treating Skinning, skins and Hide (skin), hides of animals to produce leather. A tannery is the place where the skins are processed. Historically, vegetable based tanning used tannin, an acidic chemical compound derived from the bark of certain trees, in the production of leather. An alternative method, developed in the 1800s, is chrome tanning, where chromium salts are used instead of natural tannins. History Tanning hide into leather involves a process which permanently alters the protein structure of skin, making it more durable and less susceptible to decomposition and coloring. The place where hides are processed is known as a ''tannery''. The English word for tanning is from the medieval Latin verb , from the noun (oak bark). This term may be derived from a Celtic word related to the Proto-Indo-European *' meaning 'fir tree'. (The same root is the source for Old High German meaning 'fir', related to modern German ''Tannenb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flax
Flax, also known as common flax or linseed, is a flowering plant, ''Linum usitatissimum'', in the family Linaceae. It is cultivated as a food and fiber crop in regions of the world with temperate climates. In 2022, France produced 75% of the world's supply of flax. Textiles made from flax are known in English as linen and are traditionally used for bed sheets, underclothes, and table linen. Its oil is known as linseed oil. In addition to referring to the plant, the word "flax" may refer to the unspun fibers of the flax plant. The plant species is known only as a cultivated plant and appears to have been domesticated just once from the wild species '' Linum bienne'', called pale flax. The plants called "flax" in New Zealand are, by contrast, members of the genus '' Phormium''. Description Several other species in the genus ''Linum'' are similar in appearance to ''L. usitatissimum'', cultivated flax, including some that have similar blue flowers, and others with wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caffeic Acid
Caffeic acid is an organic compound with the formula . It is a polyphenol with a key role in scavenging reactive oxygen species (ROS) generated in energy metabolism. Caffeic acid is also one major polyphenol responsible for maintaining normal levels of nitric oxide (NO) within cells. Caffeic acid is a yellow, solid chemical compound that is structually classified as a hydroxycinnamic acid, and the molecule consists of both phenolic and acrylic functional groups. Caffeic acid is found in all plants as an intermediate in the biosynthesis of lignin, a naturally occurring complex carbohydrate representing the principal components of biomass and its residues. It is chemically unrelated to caffeine; instead, the shared name is related to its presence in coffee. Natural occurrences Caffeic acid can be found in the bark of ''Eucalyptus globulus'' the barley grain ''Hordeum vulgare'' and the herb '' Dipsacus asperoides''. It can also be found in the freshwater fern '' Salvinia molest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quercetin
Quercetin is a plant flavonol from the flavonoid group of polyphenols. It is found in many fruits, vegetables, leaves, seeds, and grains; capers, red onions, and kale are common foods containing appreciable amounts of it. It has a bitter flavor and is used as an ingredient in dietary supplements, beverages, and foods. Occurrence Quercetin is a flavonoid widely distributed in nature. The name has been used since 1857, and is derived from ''quercetum'' (oak forest), after the oak genus ''Quercus''. It is a naturally occurring polar auxin transport inhibitor. Quercetin is one of the most abundant dietary flavonoids, with an average daily consumption of 25–50 mg. In red onions, higher concentrations of quercetin occur in the outermost rings and in the part closest to the root, the latter being the part of the plant with the highest concentration. One study found that organically grown tomatoes had 79% more quercetin than non-organically grown fruit. Quercetin is present in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key source of food, useful both for its protein and oil content. Soybean oil is widely used in cooking, as well as in industry. Traditional unfermented food uses of soybeans include edamame, as well as soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soy based foods are traditionally associated with East Asian cuisines, and still constitute a major part of East Asian diets, but processed soy products are increasingly used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daidzein
Daidzein (7-hydroxy-3-(4-hydroxyphenyl)-4H-chromen-4-one) is a naturally occurring compound found exclusively in soybeans and other legumes, and structurally belongs to a class of compounds known as isoflavones. Daidzein and other isoflavones are produced in plants through the Phenylpropanoids metabolism, phenylpropanoid pathway of secondary metabolism and are used as signal carriers, and defense responses to pathogenic attacks. Upon consumption of isoflavone-rich foods, daidzein has poor bioavailability and low water solubility. Natural occurrence Daidzein and other isoflavone compounds, such as genistein, are present in a number of plants and herbs like kwao krua (''Pueraria mirifica'') and kudzu. It can also be found in ''Maackia amurensis'' cell cultures. Daidzein can be found in food such as mature soybeans and soy products like soy protein concentrate, tofu and textured vegetable protein. Total isoflavones in soybeans are—in general—37 percent daidzein, 57 percent ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cyanidin
Cyanidin is a natural organic compound. It is a particular type of anthocyanidin (glycoside version called anthocyanin#Structure, anthocyanins). It is a pigment found in many red berries including grapes, bilberry, blackberry, blueberry, cherry, chokeberry, cranberry, elderberry, Crataegus, hawthorn, loganberry, açai berry and raspberry. It can also be found in other fruits such as apples and plums, and in red cabbage and red onion. It has a characteristic reddish-purple color, though this can change with pH; solutions of the compound are red at pH 11. In certain fruits, the highest concentrations of cyanidin are found in the seeds and skin. Cyanidin has been found to be a potent sirtuin 6 (SIRT6) activator. List of cyanidin derivatives * Antirrhinin (cyanidin-3-rutinoside or 3-C-R), found in black raspberry * Cyanidin-3-xylosylrutinoside, found in black raspberry * Cyanidin-3,4′-di-''O''-β-glucopyranoside, found in red onion * Cyanidin-4′-''O''-β-glucoside, found in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
