Hao, Yuxin published the artcileStability and mechanism of phenolic compounds from raspberry extract under in vitro gastrointestinal digestion, SDS of cas: 621-37-4, the publication is LWT–Food Science and Technology (2021), 110552, database is CAplus.
Raspberry extract (RE) is a raspberry product with high anthocyanins and low sugar. In the present study, to evaluate the metabolic behavior of phenolic compounds of RE under in vitro digestion (gastric (GF), gastric to intestinal (G-IF), and colonic fermentation (CF)), the changes of 30 phenolic compounds were investigated by High Performance Liquid Chromatog.-Mass Spectrometry. The results showed that phenolic compounds were relatively stable in GF, but rapidly decreased in G-IF and CF. Five anthocyanins accounted for 61.1% of total polyphenol contents (TPCs). Among them, anthocyanins bound to glucose or with two hydroxyl groups on B-ring were metabolized more quickly. The catabolic activity of the human microbiota resulted in the production of a series of low mol. weight phenolics, such as hydroxybenzoic acids. Ellagic acid, accounting for 17.7% of TPCs, was rapidly metabolized to urolithin B and urolithin C in CF. Moreover, urolithin C showed the highest antioxidant activity in all ellagic acid metabolites by DPPH assay. Consequently, the metabolic behavior of phenolic compounds was mainly influenced by pH and intestinal microbiota, which provided the basis for further in vivo and in vitro study and efficient utilization of the extract
LWT–Food Science and Technology published new progress about 621-37-4. 621-37-4 belongs to alcohols-buliding-blocks, auxiliary class Carboxylic acid,Benzene,Phenol,Natural product, name is 3-Hydroxyphenylacetic acid, and the molecular formula is C8H8O3, SDS of cas: 621-37-4.
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