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Cinnamic acid is an organic compound with the formula C 6 H 5-CH=CH-COOH. It is a white crystalline compound that is slightly soluble in water, and freely soluble in many organic solvents. [ 4 ] Classified as an unsaturated carboxylic acid , it occurs naturally in a number of plants.
Polar auxin transport is the regulated transport of the plant hormone auxin in plants. It is an active process, the hormone is transported in cell-to-cell manner and one of the main features of the transport is its asymmetry and directionality ( polarity ).
Pathway for the biosynthesis of trans-cinnamaldehyde. Cinnamaldehyde is biosynthesized from phenylalanine. [7] Deamination of L-phenylalanine into cinnamic acid is catalyzed by phenylalanine ammonia lyase (PAL). [8] [9] PAL catalyzes this reaction by a non-oxidative deamination. This deamination relies on the MIO prosthetic group of PAL. [10]
Cinnamyl acetate belongs to the group of cinnamyl derivatives. In general, these cinnamyl derivatives are absorbed from the gut very quickly, after which they are metabolized and excreted as polar metabolites in the urine or feces within 24 hours. [5] [21] Within the cinnamyl derivatives, cinnamyl acetate belongs to the group of cinnamyl esters.
These compounds are hydroxy derivatives of cinnamic acid. In the category of phytochemicals that can be found in food, there are: α-Cyano-4-hydroxycinnamic acid; Caffeic acid – burdock, hawthorn, artichoke, pear, basil, thyme, oregano, apple; Cichoric acid; Cinnamic acid – aloe
Ethyl cinnamate is the ester of cinnamic acid and ethanol. It is present in the essential oil of cinnamon. [citation needed] Pure ethyl cinnamate has a "fruity and balsamic odor, reminiscent of cinnamon with an amber note". [1] The p-methoxy derivative is reported to be a monoamine oxidase inhibitor. [2]
Methyl cinnamate is the methyl ester of cinnamic acid and is a white or transparent solid with a strong, aromatic odor. It is found naturally in a variety of plants, including in fruits, like strawberry, and some culinary spices, such as Sichuan pepper and some varieties of basil. [4]
In plants, all phenylpropanoids are derived from the amino acids phenylalanine and tyrosine.. Phenylalanine ammonia-lyase (PAL, a.k.a. phenylalanine/tyrosine ammonia-lyase) is an enzyme that transforms L-phenylalanine and tyrosine into trans-cinnamic acid and p-coumaric acid, respectively.