Category: 29106-49-8

Optimization of the Extraction of Proanthocyanidins from Grape Seeds Using Ultrasonication-Assisted Aqueous Ethanol and Evaluation of Anti-Steatosis Activity In Vitro was written by Thilakarathna, Wasitha P. D. W.;Rupasinghe, H. P. Vasantha. And the article was included in Molecules in 2022.Reference of 29106-49-8 The following contents are mentioned in the article:

Conventional extraction methods of proanthocyanidins (PAC) are based on toxic organic solvents, which can raise concerns about the use of extracts in supplemented food and nutraceuticals. Thus, a PAC extraction method was developed for grape seeds (GS) and grape seed powder using food-grade ethanol by optimizing the extraction conditions to generate the maximum yield of PAC. Extraction parameters, % ethanol, solvent: solid (s:s) ratio, sonication time, and temperature were optimized by the central composite design of the response surface method. The yields of PAC under different extraction conditions were quantified by the methylcellulose precipitable tannin assay. The final optimum conditions were 47% ethanol, 10:1 s:s ratio (v:w), 53 min sonication time, and 60°C extraction temperature High-performance liquid chromatog. anal. revealed the presence of catechin, procyanidin B2, oligomeric and polymeric PAC in the grape seed-proanthocyanidin extracts (GS-PAC). GS-PAC significantly reduced reactive oxygen species and lipid accumulation in the palmitic-acid-induced mouse hepatocytes (AML12) model of steatosis. About 50% of the PAC of the GS was found to be retained in the byproduct of wine fermentation Therefore, the developed ethanol-based extraction method is suitable to produce PAC-rich functional ingredients from grape byproducts to be used in supplemented food and nutraceuticals. 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: 29106-49-8Reference 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. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Reference of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Chemical typicity of tropical tannat red wines from sub-middle Sao Francisco Valley, Brazil was written by Alves, Carlos Artur Nascimento;Biasoto, Aline Camarao Telles;Torres, Luis Henrique Pereira de Sa;Correa, Luiz Claudio;Leao, Patricia Coelho de Souza;Barros, Ana Paula Andre;de Vasconcelos, Lucicleia Barros. And the article was included in Journal of Food Science and Technology in 2022.Quality Control 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:

Tannat is a Vitis vinifera cultivar with typically high phenolic compound contents, showing intense coloration, well-bodied, and great aging potential. However, even with this great potential, this variety is still com. underexplored in the Sub-middle Sao Francisco Valley (SSFV). This work aimed to characterize the typicity of Tannat red wines from Sub-middle Sao Francisco Valley (SSFV), Brazil. In addition, the present work represents the first study featuring phenolic compounds quantification and antioxidant activity of Tannat in tropical climate wine-producing regions. Considering the condition of a short-applied maceration time during the winemaking, the tropical Tannat wine showed significant antioxidant activity and high phenolic contents. Trans-caftaric, malvidin-3-O-glucoside, and procyanidin B1 stood out among the phenolic compounds quantified, presenting Tannat with the potential to be an important grape variety to tropical wine-producing regions in Brazil, containing high contents of bioactive compounds Previously results to compounds (-)-epigallocatechin gallate, procyanidin B2, quercetin-3-β-D-glucoside, pelargonidin-3-O-glucoside, chlorogenic acid, and piceatannol were not found in Tannat wines. Further studies are necessary to make the Tannat grape’s adaptation better in tropical climate conditions, including investigating the phenolic profile and antioxidant activity of Tannat red wines with longer maceration times during the winemaking. 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: 29106-49-8Quality Control 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 weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Quality Control 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

Unravelling the immunomodulatory role of apple phenolic rich extracts on human THP-1- derived macrophages using multiplatform metabolomics was written by Cambeiro-Perez, Noelia;Figueiredo-Gonzalez, Maria;Perez-Gregorio, Maria Rosa;Bessa-Pereira, Catarina;De Freitas, Victor;Sanchez, Borja;Martinez-Carballo, Elena. And the article was included in Food Research International in 2022.Safety 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:

Apples represent a significant source of dietary phenolic compounds with evidenced anti-inflammatory and immunomodulatory activities. Nevertheless, the effect of the whole apple matrix on human macrophages is unknown. In this context, our study attempts to evaluate the effect of apple-derived phenolic compounds-rich extracts (pulp, peel and leaf) on IL-1β production in THP-1-differentiated macrophages and derived metabolic alterations through untargeted metabolomics. Our results have showed that apple pulp treatment inhibited the release of the pro-inflammatory cytokine IL-1β induced by LPS in THP-1 macrophages by ELISA anal. Metabolomics demonstrate that different proportions of phenolic compounds led to differential alterations in the metabolism of THP-1 macrophages. Indeed, apple extracts promoted alterations in lipid, carbohydrate, amino acid and vitamins as well as cofactors metabolism Specifically, leaf extracts were characterized by alteration of galactose metabolism while the extracts derived from the fruit showed predominant alterations in lipids metabolism All extracts mimicked the response observed under normal conditions in LPS-stimulated macrophages, inhibiting LPS response. Thus, the phenolic enriched extracts from apples will be a good source of natural compounds with a beneficial effect against inflammation, and they may be applied as a food supplement and/or functional ingredient for the treatment of inflammatory diseases. 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: 29106-49-8Safety 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. Similar to water, an alcohol can be pictured as having an sp3 hybridized tetrahedral oxygen atom with nonbonding pairs of electrons occupying two of the four sp3 hybrid orbitals. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Safety 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

Complementary transcriptomic and metabolomics analysis reveal the molecular mechanisms of EGCG3 ‘ ‘Me biosynthesis in Camellia sinensis was written by Huang, Xiangxiang;Yu, Shuangshuang;Chen, Si;Lin, Haiyan;Luo, Yong;Li, Juan;Zhu, Mingzhi;Wang, Kunbo. And the article was included in Scientia Horticulturae (Amsterdam, Netherlands) in 2022.Computed Properties of C30H26O12 The following contents are mentioned in the article:

Epigallocatechin-3-O-(3-O-methyl) gallate (EGCG3 ‘ ‘Me), naturally occurring in specific tea plant cultivars, is famous for its decent bioavailability and antiallergic activity. To investigate the mol. mechanisms of EGCG3 ‘ ‘Me biosynthesis and transcriptional regulation in tea leaves, we combined multi-omics data from three tea plant cultivars (Fuding Dabaicha, FD; Mingke 1 (Jinguanyin), JGY; and Jinmudan, JMD). High-performance liquid chromatog. anal. indicated that EGCG3 ‘ ‘Me content was highest in JMD (7.78 mg/g), moderate in JGY (3.12 mg/g), and lowest in FD (0 mg/g), which was similar to the results of the non-targeted metabolic anal. The high level of EGCG3 ‘ ‘Me in JMD was concomitant with high levels of monomeric and polymerized catechin derivatives, but low levels of flavonols, flavones, and their glycosides, which was consistent with the expression levels of most catechin/flavonoid biosynthetic genes. Among them, the expression level of the CCoAOMT gene in the three tea plant cultivars was pos. associated with the relative content of EGCG3 ‘ ‘Me. Further verification revealed that CCoAOMT protein could directly catalyze the formation of EGCG3 ‘ ‘Me. We further identified 38 transcription factors from transcriptome as promising regulatory candidates for regulating CCoAOMT gene expression in tea leaves. These findings provide an essential foundation for further research on the biosynthesis and transcriptional regulation of O-methylated catechins in tea leaves. 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: 29106-49-8Computed Properties of C30H26O12).

(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 weak acids. The most acidic simple alcohols (methanol and ethanol) are about as acidic as water, and most other alcohols are somewhat less acidic. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Computed Properties of C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Integrated metabolomic and transcriptomic analysis reveals factors underlying differences in fruit quality between Fragaria nilgerrensis and Fragaria pentaphylla was written by Shen, Jincheng;Shao, Wanlu;Li, Junmin;Lu, Hongfei. And the article was included in Journal of the Science of Food and Agriculture in 2022.Related Products of 29106-49-8 The following contents are mentioned in the article:

Strawberries have become one of the most popular fruits because of their unique flavor and high nutritional value. Fruit quality and price are the most important criteria that determine consumer acceptability. Fragaria nilgerrensis and Fragaria pentaphylla are two wild Asian diploid strawberry species that differ in fruit color, taste, and aroma. To understand the mol. mechanisms involved in the formation of high-quality strawberry fruit, we integrated transcriptomics and metabolomics research methods to compare the metabolic and biosynthetic mechanisms of the two Fragaria species. F. nilgerrensis fruit has higher amino acid and lipid contents and a higher sugar-to-acid ratio than F. pentaphylla fruit does, underlying their superior nutritional value, aroma, firmness, and taste. Compared with F. nilgerrensis fruit, F. pentaphylla fruit contained more flavonoids, indicating its enhanced color and health benefits. In addition, candidate structural genes that regulate the biosynthesis of flavonoids, amino acids, and glycerophospholipids in the two strawberry fruit were screened. The differences in aroma, firmness, and taste between F. nilgerrensis fruit and F. pentaphylla fruit are probably due to differences in their amino acid and lipid contents, as well as the difference in their sugar-to-acid ratios. Eight key structural genes that may play important roles in the biosynthesis of amino acids, lipids, and flavonoids were identified. 2021 Society of Chem. 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: 29106-49-8Related Products 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. Alkyl halides are often synthesized from alcohols, in effect substituting a halogen atom for the hydroxyl group. Under carefully controlled conditions, simple alcohols can undergo intermolecular dehydration to give ethers. This reaction is effective only with methanol, ethanol, and other simple primary alcohols.Related Products of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

A Detailed View on the Proanthocyanidins in Ginkgo Extract EGb 761 was written by Kulic, Zarko;Ritter, Thomas;Roeck, Birgit;Elsaesser, Jens;Schneider, Heike;Germer, Stefan. And the article was included in Planta Medica in 2022.SDS of cas: 29106-49-8 The following contents are mentioned in the article:

The Ginkgo extract EGb 761 manufactured with leaves of Ginkgo bilobahas been continuously produced over decades at a large scale and is used as a clin. proven remedy for, among other things, the improvement of age-associated cognitive impairment and quality of life in patients with mild dementia. It belongs to the class of extracts addressed as quantified extracts according to the European Pharmacopeia. Accordingly, several compounds (e.g., flavone glycosides and terpene trilactones) are acknowledged to contribute to its clin. efficacy. Covering only about 30% of the mass balance, these characterized compounds are accompanied by a larger fraction of addnl. compounds, which might also contribute to the clin. efficacy and safety of the extract As part of our systematic research to fully characterize the constituents of Ginkgo extract EGb 761, we focus on the structural class of proanthocyanidins in the present study. Structural insights into the proanthocyanidins present in EGb 761 and a quant. method for their determination using HPLC are shown. The proanthocyanidins were found to be of oligomeric to polymeric structure, which yield delphinidin and cyanidin as main building blocks after acidic hydrolysis. A validated HPLC method for quantification of the anthocyanidins was developed in which delphinidin and cyanidin were detected after hydrolysis of the proanthocyanidins. The content of proanthocyanidins in Ginkgo extract EGb 761 was found to be approx. 7%. 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: 29106-49-8SDS of 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. The oxygen atom of the strongly polarized O―H bond of an alcohol pulls electron density away from the hydrogen atom. This polarized hydrogen, which bears a partial positive charge, can form a hydrogen bond with a pair of nonbonding electrons on another oxygen atom. Tertiary alcohols cannot be oxidized at all without breaking carbon-carbon bonds, whereas primary alcohols can be oxidized to aldehydes or further oxidized to carboxylic acids.SDS of cas: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Cassia sieberiana root bark used in traditional medicine in Togo: Anthelmintic property against Haemonchus contortus and tannins composition was written by Kpabi, Iwaba;Munsch, Thibaut;Agban, Amegninou;Thery-Kone, Isabelle;Dorat, Joelle;Boudesocque-Delaye, Leslie;Delaye, Pierre-Olivier;Neveu, Cedric;Lanoue, Arnaud;Enguehard-Gueiffier, Cecile. And the article was included in South African Journal of Botany.HPLC of Formula: 29106-49-8 The following contents are mentioned in the article:

Helminth infections of livestock result in economic losses around the globe. The majority of the people in West Africa treats such infections with medicinal plants related to the local traditional medicine. In a previous ethnomedicinal survey carried out in the north of Togo, traditional healers frequently cited Cassia sieberiana DC to treat helminth infections. The aim of the present study was to validate the traditional application of C. sieberiana root bark as a dewormer and to analyze the metabolite composition in preparations with this activity. Two tannin-rich fractions (FrE14 and FrE15) obtained from Et acetate extract were submitted to UPLC-MS anal. The anthelmintic activity of C. sieberiana extracts and tannins-rich fractions was investigated on the small ruminant parasite Haemonchus contortus using Larval Migration Inhibition tests. The Et acetate, butanol and aqueous extracts significantly disrupted larval migration of Haemonchus contortus L3 with inhibition of 30.3%, 22.2% and 26.5% resp. at 2.5 mg/mL, as compared to neg. control. The two tannin-rich fractions, FrE14 and FrE15 presented larval migration inhibition of 6.5% and 20.7% resp. at the same concentration From these two fractions, 28 flavan-3-ols were identified including 3 monomers (catechin, epicatechin and epiafzelechin), 22 dimers (7 homodimers and 15 heterodimers) as well as 3 newly described trimers consisting of (epi)afzelechin, (ent)cassiaflavan or (epi)guibourtidinol subunits. 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: 29106-49-8HPLC of Formula: 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. Secondary alcohols are easily oxidized without breaking carbon-carbon bonds only as far as the ketone stage. No further oxidation is seen except under very stringent conditions.HPLC of Formula: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Comparison of different maceration and non-maceration treatments for enhancement of phenolic composition, color intensity, and taste attributes of Malvazija istarska (Vitis vinifera L.) white wines was written by Bestulic, Ena;Rossi, Sara;Plavsa, Tomislav;Horvat, Ivana;Lukic, Igor;Bubola, Marijan;Ilak Persuric, Anita Silvana;Jeromel, Ana;Radeka, Sanja. And the article was included in Journal of Food Composition and Analysis in 2022.Quality Control 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:

To investigate the effect of several vinification techniques aimed to enhance wine phenolic profile and sensory quality, maceration treatments of different duration and temperature (pre-fermentative cold one day maceration at 10°C, seven days maceration at 16°C, and prolonged post-fermentative 21 day maceration at 16°C) and non-maceration treatments including tannin addition and late harvest grapes vinification were performed and compared to a standard white grape processing treatment. Produced wines were subjected to the anal. of phenols by high-performance liquid chromatog., color intensity, and quant. descriptive and hedonic sensory anal. The increase in individual phenolic compound concentrations was mostly pronounced in maceration treatment wines, for both phenolic acids and flavan-3-ols, as well as for the sum of phenolic compound concentrations determined by high-performance liquid chromatog. that tripled in relation to that determined in control treatment wine. Pre-fermentative cold maceration led to a moderate increase in phenolic compounds content without accentuating bitterness and astringency sensations. Wine phenolic composition and color intensity were mostly affected by the prolonged post-fermentative 21 day maceration. Vinification of late harvest grapes produced a wine graded with the highest pos. score for taste. The obtained distinct wine styles resulting from the application of the investigated practices may lead to a further diversification of white wine market. 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: 29106-49-8Quality Control 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. Because alcohols are easily synthesized and easily transformed into other compounds, they serve as important intermediates in organic synthesis. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Quality Control 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

Chemical profiling of ancient bud black tea with a focus on the effects of shoot maturity and fermentation by UHPLC-HRMS was written by Li, Yonglin;Chen, Ning;Li, Wenting;Lou, Huaqiao;Li, Yan;Xiong, Qian;Bai, Ruoxue;Wang, Jintao;Hu, Yongdan;Ren, Dabing;Yi, Lunzhao. And the article was included in European Food Research and Technology in 2022.Reference of 29106-49-8 The following contents are mentioned in the article:

Ancient bud black tea (ABBT) is a special kind of black tea (BT) made from the bud of ancient tea tree. However, there is limited information about its chem. composition and the effects of shoot maturity and fermentation By UHPLC-HRMS, 208 compounds including catechins, flavonoids, phenolic acids, alkaloids and others were qual. and quant. analyzed in ABBT. By comparison with traditional BT made from one bud with multiple leaves, it was suggested that the shoot maturity has great effects on the chem. profile of BT. Most of the detected compounds exhibited lower content in ABBT, while only a little number of compounds (e.g., theaflavin-3′′-gallate, theaflavin-3-gallate, theaflavin-3,3′-gallate, quercitrin, isoquercitrin, and quinic acid) showed significantly higher contents in ABBT. During fermentation, the contents of these compounds varied obviously but with inconsistent trends. Simple catechins (e.g., EC, EGCG), dimers of catechins and their derivatives (e.g., prodelphinidin B2) showed an inconsistent decreasing trend, while oxidative polymerization products such as theaflavin-3,3′-gallate and theasinensin A showed a continuous increasing trend of content. Addnl., the contents of free phenolic acids, flavonoids, caffeine and amino acids showed a decreasing trend of content, while acylated phenolic acids exhibited an opposite trend. As a result, this work revealed the chem. profile of ABBT and enhanced our understanding with respect to the effects of shoot maturity and fermentation 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: 29106-49-8Reference 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. A strong base can deprotonate an alcohol to yield an alkoxide ion (R―O−). For example, sodamide (NaNH2), a very strong base, abstracts the hydrogen atom of an alcohol. Converting an alcohol to an alkene requires removal of the hydroxyl group and a hydrogen atom on the neighbouring carbon atom. Dehydrations are most commonly carried out by warming the alcohol in the presence of a strong dehydrating acid, such as concentrated sulfuric acid.Reference of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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