Category: 29106-49-8

Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins was written by Zhang, Daojiu;Yang, Xu;Wang, Yichun;Wang, Biao;Wang, Shaoyu;Chang, Jinyang;Liu, Suwen;Wang, Hao. And the article was included in Food Chemistry in 2022.Computed Properties of C30H26O12 The following contents are mentioned in the article:

We investigated the roles of Proanthocyanidin B2 (PCB2) and transglutaminase (TGase) in improving myofibrillar protein (MP) gel properties. TGase and PCB2 increased the surface hydrophobicity (41%) and water holding capacity (WHC) (16%) of the MP. Secondary and tertiary structures of MP were resp. analyzed by Fourier transform IR spectroscopy (FTIR) and fluorescence spectrophotometry. The content of α -helix in MP was found to be increased while its fluorescence intensity decreased upon the addition of PCB2 and TGase. The addition of PCB2 and TGase resulted in formation of a dense MP network structure as revealed by SEM (SEM). Low-field NMR (LF-NMR) and magnetic resonance imaging (MRI) anal. showed that immobilized water levels in the MP gel were markedly increased while the amount of free water was significantly decreased after PCB2 and TGase addition These findings indicate that a combination of PCB2 and TGase are potential additives for meat products. 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. 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. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Computed Properties of C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Effect of inoculation method on the quality and nutritional characteristics of low-alcohol kiwi wine was written by Huang, Jintao;Wang, Yaqin;Ren, Yichen;Wang, Xingnan;Li, Hongcai;Liu, Zhande;Yue, Tianli;Gao, Zhenpeng. And the article was included in LWT–Food Science and Technology in 2022.Synthetic Route of C30H26O12 The following contents are mentioned in the article:

In order to prepare the kiwi wine with high nutritional characteristics and low alc. content, the physicochem. properties, organic acids, monomer phenols, water-soluble vitamins and aroma of kiwi wine fermented by Saccharomyces cerevisiae and Wickerhamomyces anomalus in different inoculation method were analyzed. The results showed that the alc. content of the three kiwi wines ranged from 5.3 to 5.5% (volume/volume). The lactic acid content of COF (inoculated with a mix of S. cerevisiae and W. anomalus) low-alc. kiwi wine was 10.99 mg/mL. The quercetin and catechin contents of WSF (sequential inoculation with W. anomalus followed by S. cerevisiae) low-alc. kiwi wine were significantly lower than those in the other kiwi wines. The aroma in COF and WSF low-alc. kiwi wines were predominately from W. anomalus, while those in SWF (sequential inoculation with S. cerevisiae followed by W. anomalus) low-alc. kiwi wine were predominately from S. cerevisiae. 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: 29106-49-8Synthetic Route 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. 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.Synthetic Route of C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Alleviation of postharvest rib-edge darkening and chilling injury of carambola fruit by brassinolide under low temperature storage was written by Duan, Wenhui;Ngaffo Mekontso, Francine;Li, Wen;Tian, Jixin;Li, Jiangkuo;Wang, Qing;Xu, Xiangbin. And the article was included in Scientia Horticulturae (Amsterdam, Netherlands) in 2022.Category: alcohols-buliding-blocks The following contents are mentioned in the article:

Carambola fruit produced in the tropical and subtropical region could easily suffer the postharvest loss in low temperature storage and cold chain logistics owing to the hazard of chilling injury (CI). Here, the effects of brassinolide (BR) on phenolic metabolism, rib-edge darkening and CI of carambola fruit were studied. The present results showed that BR treatment effectively delayed the CI and weight loss, maintained peel color and flesh firmness, and inhibited the increases of electrolyte leakage, malondialdehyde and reactive oxygen species production, induced total phenols and proline accumulation. Moreover, BR treatment raised the activities of antioxidant enzymes and higher content of individual phenolic compounds, inhibited membrane lipid peroxidation and safeguard cellular membrane integrity. This study for the first time demonstrated that BR could alleviate CI in carambola fruit during low temperature storage and cold chain circulation. 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: 29106-49-8Category: alcohols-buliding-blocks).

(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. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.Category: alcohols-buliding-blocks

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Phenolic-rich feijoa extracts from flesh, peel and whole fruit activate apoptosis pathways in the LNCaP cell line was written by Peng, Yaoyao;Bishop, Karen Suzanne;Ferguson, Lynnette Robin;Quek, Siew Young. And the article was included in Food Chemistry in 2022.Product Details of 29106-49-8 The following contents are mentioned in the article:

This study aimed to explore the potential anticancer activity of phenolic-rich feijoa extracts from the flesh, peel, and whole fruit on the human prostate cancer cell line (LNCaP). Results showed that feijoa extracts had cancer-specific anti-proliferative activity on the LNCaP cell line. The anticancer activity of feijoa extracts was shown through activation of the caspase-dependent apoptosis pathway based on the increase of sub-G1 phase in the cell cycle, the decrease of mitochondrial membrane potential, as well as the elevated caspase 3, 8, and 9 activity in the treated LNCaP cells. The anti-cancer activity of feijoa extracts could be attributed to the high total phenolic contents (0.14-0.37 mg GAE/mg dw) and, in particular, the high ellagic acid content (2.662-9.119μg/mg dw). The successful activation of the caspase-dependent apoptosis pathway indicates that phenolic-rich feijoa extracts have a good potential to be utilized as a functional ingredient in foods 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: 29106-49-8Product Details 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.Product Details of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Effects of isomerisation and oxidation on the immunomodulatory activity of chlorogenic acid in RAW264.7 macrophages was written by Guo, Chongting;Bi, Jinfeng;Li, Xuan;Jian, Lyu;Liu, Xuan;Liu, Jianing;Xu, Ye;Hu, Jiaxing. And the article was included in International Journal of Food Science and Technology 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:

Chlorogenic acid (CA) is one of the major polyphenols in fruit that contributes to most bioactivities. However, it is susceptible to isomerisation and oxidation in processing and thus displays varied bioactivity. This study aimed to evaluate the isomerisation and oxidation effects of CA on the potential immunomodulatory activity in RAW264.7 macrophages through the NF-E2-related factor-2 (Nrf2) and nuclear factor-kappa B (NF-κB) signalling pathways. The results showed that isomerisation significantly affected the immunomodulation of CA by reducing Nrf2 and increasing NF-κB nuclear translocation. The oxidation of CA weakened the effect of immune regulation in macrophages through impacts on the nucleic translocation of Nrf2 and NF-κB, cellular reactive oxygen species (ROS) accumulation, antioxidant enzyme (superoxide dismutase, SOD) activity and cytokine expression. Consequently, isomerisation and oxidation remarkably affect the immunomodulation of CA via the Nrf2 and NF-κB pathways. 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. 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.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

In vitro gastric bioaccessibility of avocado peel extract in beef and soy-based burgers and its impact on Helicobacter pylori risk factors was written by Trujillo-Mayol, Igor;Viegas, Olga;Sobral, M. Madalena C.;Casas-Forero, Nidia;Fiallos, Nandis;Pastene-Navarrete, Edgar;Faria, Miguel A.;Alarcon-Enos, Julio;Pinho, Olivia;Ferreira, Isabel M. P. L. V. O.. And the article was included in Food Chemistry in 2022.Reference of 29106-49-8 The following contents are mentioned in the article:

The objective of the present study was to investigate the impact of phenolic-rich avocado peel extract (APE) as an ingredient in beef and soy-based burgers to increase their antioxidant activity, reduce lipid and protein oxidation during gastric digestion, and inhibit urease and anhydrase carbonic activity, which are considered as key factors in the main steps of Helicobacter pylori adhesion in the stomach. The gastric bioaccessible fraction of soy and beef burgers with added 0.5% APE obtained by in vitro digestion exhibited a higher content of phenolic compounds, including monomeric and oligomeric (epi)catechin forms and quercetin, and reduced levels of thiobarbituric acid-reactive substances (TBARS) and carbonyls (49% to 73% and 57% to 60%, resp.) when compared with control burgers. Moreover, the burgers with APE inhibited urease and carbonic anhydrase activity. Results generally showed that including APE reduces the primary risk factors associated with H. pylori infection. 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. 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.Reference of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

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

Effect of heat processing on phenolics and their possible transformation in low-sugar high-moisture (LSHM) fruit products from Kainth (Pyrus pashia Buch.-ham ex D. Don) fruit was written by Prakash, Om;Baskaran, Revathy;Chauhan, A. S.;Kudachikar, V. B.. And the article was included in Food Chemistry in 2022.Name: (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:

LSHM fruit products were developed using 40% Kainth fruit juice (KJ40) and 10% pomace (KP10). The percentage of fruit juice and pomace was optimized based on the sensory anal. The effect of heat processing on the nutritional and neutraceuticals parameters was studied. The product KJ40 was rich in free phenolics, while in KP10, it was bound phenolics. Both the products had good retention of phenolics, vitamins, minerals during processing and were microbiol. safe for up to six months. UPLC-ESI-HRMS was used for the identification and quantification of major phenolic compounds Arbutin and catechin were the most stable phenolics during processing and storage. A slight change in catechin and chlorogenic acid contents was observed, which might be transformed or degraded. Tentatively, three unknown compounds were also identified using non-targeted anal. (Marker View Software, AB Sciex). Both products might offer health benefits as rich in phenolics and dietary fiber (≥5%). 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: 29106-49-8Name: (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. 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.Name: (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

Flavor diversification of dark chocolate produced through microwave roasting of cocoa beans was written by Lemarcq, Valerie;Monterde, Viena;Tuenter, Emmy;Walle, Davy Van de;Pieters, Luc;Sioriki, Eleni;Dewettinck, Koen. And the article was included in LWT–Food Science and Technology 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:

The impact of microwave roasting cocoa beans on the aroma and phytochem. profile of dark chocolates (70% cocoa) was studied. Three chocolates produced from microwave roasted beans (450 W-55 min, 600 W-35 min, 900 W-20 min) were compared with a chocolate produced from convectively roasted beans (130°C-30 min). Aroma anal. via HS-SPME-GC-MS indicated that microwave roasting of cocoa beans resulted in chocolate with a distinctive aroma profile, compared to the chocolate produced from convectively roasted beans. Increased power input seems the main inducer of elevated levels of aroma compounds Interestingly, the impact of the four treatments on the phytochem. profile, measured via LC-HRMS, of the chocolates was rather comparable. Microwave roasting of cocoa beans was more prone to oxidation, but still within acceptable limits. The results validate that microwave roasting is a promising alternative technique that can be used effectively for chocolate production 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. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.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

Apple polyphenols exhibits chondroprotective changes of synovium and prevents knee osteoarthritis was written by Kobayashi, Marina;Harada, Seiyu;Fujimoto, Naoki;Nomura, Yoshihiro. And the article was included in Biochemical and Biophysical Research Communications 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:

Apple polyphenols (AP) have strong antioxidant and anti-inflammatory properties. We examined the effects of AP on the progression of osteoarthritis (OA) AP was administered to surgically-induced OA model rats for 4 or 8 wk. This treatment suppressed inflammation and oxidative stress in the synovium, resulting in a decrease in the OA severity score, and the expression of tumor necrosis factor (TNF)-α and matrix metalloproteinase (MMP)-13 in the synovium. It was suggested that long-term administration of AP may be effective for the treatment of OA. In addition, superoxide dismutase (SOD) activity was enhanced in serum samples by AP. AP or its constituent procyanidin B2 (PC) were added to HIG-82 synoviocytes. The showed that AP enhanced cell proliferation and hyaluronan production This indicates that AP may improve synovial conditions in OA and suppress OA progression. These effects may be attributed to the antioxidant and anti-inflammatory properties of AP. 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 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.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