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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.
Those enzymes mediate the O-methylation on a specific hydroxyl group, like on 4' (example in Catharanthus roseus [2]) or 3' (example in rice [3]) positions. Those positions can be ortho, meta, para and there can be a special 3-O-methyltransferase for the 3-OH position. Calamondin orange (Citrus mitis) exhibits all of those activities. [4]
Phenols are more acidic than typical alcohols. The acidity of the hydroxyl group in phenols is commonly intermediate between that of aliphatic alcohols and carboxylic acids (their pK a is usually between 10 and 12).
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)
Hesperidin 6-O-α-L-rhamnosyl-β-D-glucosidase is an enzyme that uses hesperidin and H 2 O to produce hesperetin and rutinose. [1]Upon digestion in the gastrointestinal tract, hesperetin – as for all flavonoids – is rapidly metabolized in intestinal and liver cells, releasing smaller metabolites into the blood and urine for excretion. [1]
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 ...
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.