Cisneros-Yupanqui, Miluska et al. published their research in European Food Research and Technology 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. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Application In Synthesis of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol

Effect of the distillation process on polyphenols content of grape pomace was written by Cisneros-Yupanqui, Miluska;Rizzi, Corrado;Mihaylova, Dasha;Lante, Anna. And the article was included in European Food Research and Technology in 2022.Application In Synthesis of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol The following contents are mentioned in the article:

Abstract: Grape pomace is a winery byproduct that is more and more valorized as a source of healthy bioactive mols. such as polyphenols. In addition, it can be used to produce some alc. beverages, such as grappa, which is a typical distilled Italian alc. product. The spent grape pomace after grappa elaboration is mainly considered a food waste. The aim of this study was to reconsider and valorize red and white pomaces obtained after the production of grappa. The total phenolic content of both samples, as well as the antioxidant activity had a decrease after the distillation; however, it was not significant in the case of red pomace. Regarding the phenolic profile, the behavior during the distillation was different, according to the type of pomace. After the grappa production, catechins and epicatechins were the most significant phenolics in white and red pomace, resp., demonstrating the remaining bioactivity of this byproduct, which could be useful within the food industry. 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 In Synthesis of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol).

(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. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Application In Synthesis of (2R,2’R,3R,3’R,4R)-2,2′-Bis(3,4-dihydroxyphenyl)-[4,8′-bichromane]-3,3′,5,5′,7,7′-hexaol

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts