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The phenolic unit can be found dimerized or further polymerized, creating a new class of polyphenol. For example, ellagic acid is a dimer of gallic acid and forms the class of ellagitannins, or a catechin and a gallocatechin can combine to form the red compound theaflavin, a process that also results in the large class of brown thearubigins in tea.
[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.
An example of a coupled reaction is the phosphorylation of fructose-6-phosphate to form the intermediate fructose-1,6-bisphosphate by the enzyme phosphofructokinase accompanied by the hydrolysis of ATP in the pathway of glycolysis. The resulting chemical reaction within the metabolic pathway is highly thermodynamically favorable and, as a ...
Methoxyphenol or hydroxyanisole may refer to: 2-Methoxyphenol (guaiacol, o -methoxyphenol, methylcatechol, 2-hydroxyanisole) 3-Methoxyphenol ( m -methoxyphenol, m -guaiacol, resorcinol monomethyl ether, 3-hydroxyanisole, m -hydroxyanisole)
Non-climacteric fruits ripen without ethylene and respiration bursts, the ripening process is slower, and for the most part they will not be able to ripen if the fruit is not attached to the parent plant. [3] Examples of climacteric fruits include apples, bananas, melons, apricots, tomatoes, as well as most stone fruits.
Pickling is the process of food preservation by either anaerobic fermentation in brine or immersion in vinegar. Many types of fruit are pickled. [1] Some examples include peaches, apples, crabapples, pears, plums, grapes, currants, tomatoes and olives. [1] [2] Vinegar may also be prepared from fruit, [2] such as apple cider vinegar.
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.
This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin .