Xie, Yong et al. published their research in Journal of Agricultural and Food Chemistry in 2022 | CAS: 29106-49-8

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Because alcohols are easily synthesized and easily transformed into other compounds, they serve as important intermediates in organic synthesis. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Application of 29106-49-8

In Vitro and In Vivo Digestive Fate and Antioxidant Activities of Polyphenols from Hulless Barley: Impact of Various Thermal Processing Methods and β-Glucan was written by Xie, Yong;Gong, Ting;Liu, Haibo;Fan, Zhiping;Chen, Zhaojun;Liu, Xiong. And the article was included in Journal of Agricultural and Food Chemistry in 2022.Application of 29106-49-8 The following contents are mentioned in the article:

The unfavorable bioaccessibility of polyphenols in cereal-based food limits their physiol. functions as most polyphenols bind spontaneously to the cell-wall polysaccharides. Effects of β-glucan and various thermal processing methods including flaking and roasting, stir-frying, steam-flash explosion, and popping expansion on the bioaccessibility and antioxidant properties of polyphenols from hulless barley in vitro and in vivo were investigated in this study. The bioaccessibility and antioxidant capacity (via DPPH, ·OH, and ·O2 free radical scavenging, TAC, and FRAP assays) of polyphenol extracts from hulless barley treated by steam-flash explosion and popping expansion increased significantly before and after in vitro digestion compared to those from raw and other processed hulless barley. Further, the total polyphenol content of hulless barley elevated dramatically following hydrolyzing with β-glucanase, which was pos. correlated with the antioxidant activity. Addnl., the hulless barley treated with steam-flash explosion exhibited potent antidiabetic effects and antioxidant capacity (via TAC, SOD, GSH-Px, CAT, and MDA assays) in type 2 diabetic rats. The absorption of individual phenolic compounds in the alimentary canal of rats was impacted obviously by thermal processing. This study provides new insights into enhancing the bioaccessibility of the polyphenols and suggests that β-glucans interact with polyphenols and proteins in the hulless barley matrix. This study involved multiple reactions and reactants, such as (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8Application of 29106-49-8).

(2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol (cas: 29106-49-8) belongs to alcohols. Because alcohols are easily synthesized and easily transformed into other compounds, they serve as important intermediates in organic synthesis. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Application of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts