Su, Dan team published research in LWT–Food Science and Technology in 2022 | 24034-73-9

Safety of (2E,6E,10E)-3,7,11,15-Tetramethylhexadeca-2,6,10,14-tetraen-1-ol, Geranylgeraniol is a diterpenoid that is hexadeca-2,6,10,14-tetraene substituted by methyl groups at positions 3, 7, 11 and 15 and a hydroxy group at position 1. It has a role as a plant metabolite, a volatile oil component and an antileishmanial agent. It is a diterpenoid and a polyprenol.

Geranylgeraniol, a precursor to geranylgeranylpyrophosphate, is an intermediate in the mevalonate pathway. Geranylgeraniol has been shown to prevent bone re-absorption, inhibition of osteoclast formation, and kinase activation in vitro. When working with statins, Geranylgeraniol can reduce the toxicity without inhibiting the cholesterol-producing effects. Geranylgeraniol has been documented to counteract the effects of fluvastatin by inhibiting activation of caspase-1 and production of IL-1. Additionally Geranylgeraniol has been found to induce apoptosis in HL-60 cells.
, 24034-73-9.

In general, the hydroxyl group makes alcohols polar. Those groups can form hydrogen bonds to one another and to most other compounds. 24034-73-9, formula is C20H34O, Owing to the presence of the polar OH alcohols are more water-soluble than simple hydrocarbons. Methanol, ethanol, and propanol are miscible in water. Butanol, with a four-carbon chain, is moderately soluble. Safety of (2E,6E,10E)-3,7,11,15-Tetramethylhexadeca-2,6,10,14-tetraen-1-ol

Su, Dan;Xu, Tengsheng;Li, Yali;Zhou, Hongjie research published 《 Flavor evolution in raw Pu-erh tea during manufacturing using different processing types》, the research content is summarized as follows. This study aimed to explore the relationship between the processing type and the flavor in raw Pu-erh tea (RPT). Liquid chromatog.-mass, gas chromatog.-mass spectrometry, and multivariate analyses were employed to measure the component of RPT and to determine the changes in the flavor evolution of RPT at processing type. Sensory evaluation indicated that the processing type enhanced the flavor of the RPT. Based on 12 detected taste-active compounds, PCA and heat map anal. showed the average content of 4 catechins (ECG,EGCG, EC, EGC) in RPTs was 132.27 mg/g, which was 21.19 mg/g less than sun-dried tea (SDT). Astringency and bitterness of RPT can be reduced by processing type. A total of 52 volatile compounds were perceived and 4 volatile components were identified as essential compounds related to PLS-DA (VIP >1, P < 0.05), including phytol, linalool, cis-geraniol, and trans-geraniol, which increased from 62.27% in SDT to 66.25% in brick tea, which significantly contributes to the floral flavor of brick tea. The findings presented in this thesis add to our understanding of the relationship between the processing type and the flavor of RPT.

Safety of (2E,6E,10E)-3,7,11,15-Tetramethylhexadeca-2,6,10,14-tetraen-1-ol, Geranylgeraniol is a diterpenoid that is hexadeca-2,6,10,14-tetraene substituted by methyl groups at positions 3, 7, 11 and 15 and a hydroxy group at position 1. It has a role as a plant metabolite, a volatile oil component and an antileishmanial agent. It is a diterpenoid and a polyprenol.

Geranylgeraniol, a precursor to geranylgeranylpyrophosphate, is an intermediate in the mevalonate pathway. Geranylgeraniol has been shown to prevent bone re-absorption, inhibition of osteoclast formation, and kinase activation in vitro. When working with statins, Geranylgeraniol can reduce the toxicity without inhibiting the cholesterol-producing effects. Geranylgeraniol has been documented to counteract the effects of fluvastatin by inhibiting activation of caspase-1 and production of IL-1. Additionally Geranylgeraniol has been found to induce apoptosis in HL-60 cells.
, 24034-73-9.

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts