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Phenolic compounds can act as protective agents, inhibitors, natural animal toxicants and pesticides against invading organisms, i.e. herbivores, nematodes, phytophagous insects, and fungal and bacterial pathogens. The scent and pigmentation conferred by other phenolics can attract symbiotic microbes, pollinators and animals that disperse fruits.
Guaiacol (/ ˈ ɡ w aɪ ə k ɒ l /) is an organic compound with the formula C 6 H 4 (OH)(OCH 3). It is a phenolic compound containing a methoxy functional group. Guaiacol appears as a viscous colorless oil, although aged or impure samples are often yellowish.
4 to form phenol (Hock process). In addition to the reactions above, many other more specialized reactions produce phenols: rearrangement of esters in the Fries rearrangement [7] [8] rearrangement of N-phenylhydroxylamines in the Bamberger rearrangement [9] [10] dealkylation of phenolic ethers; reduction of quinones
Methoxyphenol or hydroxyanisole may refer to: 2-Methoxyphenol (guaiacol, o-methoxyphenol, methylcatechol, 2-hydroxyanisole) 3-Methoxyphenol (m-methoxyphenol, m ...
Phytochemistry is the study of phytochemicals, which are chemicals derived from plants.Phytochemists strive to describe the structures of the large number of secondary metabolites found in plants, the functions of these compounds in human and plant biology, and the biosynthesis of these compounds.
Eugenol / ˈ j uː dʒ ɪ n ɒ l / is an allyl chain-substituted guaiacol, a member of the allylbenzene class of chemical compounds. [2] It is a colorless to pale yellow, aromatic oily liquid extracted from certain essential oils especially from clove, nutmeg, cinnamon, basil and bay leaf.
BHA consists of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole. It is prepared from 4-methoxyphenol and isobutylene. The conjugated aromatic ring of BHA is able to stabilize free radicals, sequestering them. By acting as free radical scavengers, further free radical reactions are ...
Cucurbita fruits, including squash and pumpkin, typically have high content of the phytochemical pigments called carotenoids. Phytochemicals are chemical compounds produced by plants , generally to help them resist fungi, bacteria and plant virus infections, and also consumption by insects and other animals.