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[1] [5] [6] [7]: 104 Some phenols are germicidal and are used in formulating disinfectants. Phenol – the simplest of the phenols Chemical structure of salicylic acid, the active metabolite of aspirin Chemical structure of aloe emodin, a diphenol Quercetin, a typical flavonoid, is a polyphenol Tannic acid, a typical polyphenol of indeterminate ...
The main source of polyphenols is dietary, since they are found in a wide array of phytochemical-bearing foods.For example, honey; most legumes; fruits such as apples, blackberries, blueberries, cantaloupe, pomegranate, cherries, cranberries, grapes, pears, plums, raspberries, aronia berries, and strawberries (berries in general have high polyphenol content [5]) and vegetables such as broccoli ...
Natural phenols are a class of molecules found in abundance in plants. Many common foods contain rich sources of polyphenols which have antioxidant properties only in test tube studies. As interpreted by the Linus Pauling Institute , dietary polyphenols have little or no direct antioxidant food value following digestion. [ 7 ]
Phenol: the parent compound, used as a disinfectant and for chemical synthesis: Bisphenol A: and other bisphenols produced from ketones and phenol / cresol BHT (butylated hydroxytoluene) - a fat-soluble antioxidant and food additive: 4-Nonylphenol: a breakdown product of detergents and nonoxynol-9: Orthophenyl phenol: a fungicide used for ...
Oatmeal is a nutrient-dense food, offering essential vitamins and minerals like manganese, phosphorus, magnesium, and iron. One cup of raw oats contains 19% DV iron, 27% DV magnesium, 27% DV ...
Instead, nourish your body with foods that contain healthy amounts of protein and fiber, while being lower in calories, to help increase satiety and keep you full longer without feeling deprived.
Phenolic acids can be found in many plant species. Their content in dried fruits can be high.. Natural phenols in horse grams (Macrotyloma uniflorum) are mostly phenolic acids, namely 3,4-dihydroxy benzoic, p-hydroxy benzoic, vanillic, caffeic, p-coumaric, ferulic, syringic, and sinapinic acids.
For foods that are fully cooked, anything that is kept out of the refrigerator for more than two hours should be thrown away, she said, "as bacteria tends to thrive at room temperature."