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  2. Phenols - Wikipedia

    en.wikipedia.org/wiki/Phenols

    Phenolic compounds are classified as simple phenols or polyphenols based on the number of phenol units in the molecule. Phenol – the simplest of the phenols Chemical structure of salicylic acid, the active metabolite of aspirin. Phenols are both synthesized industrially and produced by plants and microorganisms. [2]

  3. Naturally occurring phenols - Wikipedia

    en.wikipedia.org/wiki/Naturally_occurring_phenols

    Unfiltered olive oil has the higher levels of phenols, or polar phenols that form a complex phenol-protein complex. Phenolic compounds, when used in beverages , such as prune juice , have been shown to be helpful in the color and sensory components, such as alleviating bitterness .

  4. Paracetamol - Wikipedia

    en.wikipedia.org/wiki/Paracetamol

    Paracetamol, [a] or acetaminophen, [b] is a non-opioid analgesic and antipyretic agent used to treat fever and mild to moderate pain. [13] [14] [15] It is a widely available over-the-counter drug sold under various brand names, including Tylenol and Panadol.

  5. Polyphenol - Wikipedia

    en.wikipedia.org/wiki/Polyphenol

    Representative chemical structure of one of many plant-derived polyphenols that comprise tannic acid. Such compounds are formed by esterification of phenylpropanoid-derived gallic acid to a monosaccharide (glucose) core. Polyphenols (/ ˌ p ɒ l i ˈ f iː n oʊ l,-n ɒ l /) are a large family of naturally occurring phenols. [1]

  6. Piceol - Wikipedia

    en.wikipedia.org/wiki/Piceol

    Toggle the table of contents. Piceol. 7 languages. Deutsch; ... 4-Hydroxyacetophenone monooxygenase is an enzyme that transforms piceol into O-acetylhydroquinone.

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  8. Phytochemical - Wikipedia

    en.wikipedia.org/wiki/Phytochemical

    [4] [5] Phytochemicals under research can be classified into major categories, such as carotenoids [6] and polyphenols, which include phenolic acids, flavonoids, stilbenes or lignans. [5] Flavonoids can be further divided into groups based on their similar chemical structure, such as anthocyanins, flavones, flavanones, isoflavones, and flavanols.

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