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Polyphenols (/ ˌpɒliˈfiːnoʊl, - nɒl /) are a large family of naturally occurring phenols. [ 1 ] They are abundant in plants and structurally diverse. [ 1 ][ 2 ][ 3 ] Polyphenols include phenolic acids, flavonoids, tannic acid, and ellagitannin, some of which have been used historically as dyes and for tanning garments.
Phenolics are a chemical compound characterized by the presence of aromatic ring structure bearing one or more hydroxyl groups. Phenolics are the most abundant secondary metabolites of plants ranging from simple molecules such as phenolic acid to highly polymerized substances such as tannins. Classes of phenolics have been characterized on the ...
The simplest is phenol, C 6 H 5 OH. 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 ...
A polyphenol antioxidant is a hypothesized type of antioxidant studied in vitro. Numbering over 4,000 distinct chemical structures mostly from plants, such polyphenols have not been demonstrated to be antioxidants in vivo. [1][2][3] In vitro at high experimental doses, polyphenols may affect cell-to-cell signaling, receptor sensitivity ...
Definition. Phytochemicals are chemicals of plant origin. [ 1 ] Phytochemicals (from Greek phyto, meaning "plant") are chemicals produced by plants through primary or secondary metabolism. [ 2 ][ 3 ] They generally have biological activity in the plant host and play a role in plant growth or defense against competitors, pathogens, or predators.
The tannin compounds are widely distributed in many species of plants, where they play a role in protection from predation (acting as pesticides) and might help in regulating plant growth. [1] The astringency from the tannins is what causes the dry and puckery feeling in the mouth following the consumption of unripened fruit, red wine or tea. [2]
Polyphenol oxidase is an enzyme found throughout the plant and animal kingdoms, [30] including most fruits and vegetables. [31] PPO has importance to the food industry because it catalyzes enzymatic browning when tissue is damaged from bruising, compression or indentations, making the produce less marketable and causing economic loss.
Main article: Flavonoid biosynthesis. Flavonoids are secondary metabolites synthesized mainly by plants. The general structure of flavonoids is a fifteen-carbon skeleton, containing two benzene rings connected by a three-carbon linking chain. [ 1 ] Therefore, they are depicted as C6-C3-C6 compounds.