Category: 29106-49-8

MdGH3.6 is targeted by MdMYB94 and plays a negative role in apple water-deficit stress tolerance was written by Jiang, Lijuan;Zhang, Dehui;Liu, Chen;Shen, Wenyun;He, Jieqiang;Yue, Qianyu;Niu, Chundong;Yang, Feng;Li, Xuewei;Shen, Xiaoxia;Hou, Nan;Chen, Pengxiang;Ma, Fengwang;Guan, Qingmei. And the article was included in Plant Journal in 2022.SDS of cas: 29106-49-8 The following contents are mentioned in the article:

Drought significantly limits apple fruit production and quality. Decoding the key genes involved in drought stress tolerance is important for breeding varieties with improved drought resistance. Here, we identified GRETCHEN HAGEN3.6 (GH3.6), an indole-3-acetic acid (IAA) conjugating enzyme, to be a neg. regulator of water-deficit stress tolerance in apple. Overexpressing MdGH3.6 reduced IAA content, adventitious root number, root length and water-deficit stress tolerance, whereas knocking down MdGH3.6 and its close paralogs increased IAA content, adventitious root number, root length and water-deficit stress tolerance. Moreover, MdGH3.6 neg. regulated the expression of wax biosynthetic genes under water-deficit stress and thus neg. regulated cuticular wax content. Addnl., MdGH3.6 neg. regulated reactive oxygen species scavengers, including antioxidant enzymes and metabolites involved in the phenylpropanoid and flavonoid pathway in response to water-deficit stress. Further study revealed that the homolog of transcription factor AtMYB94, rather than AtMYB96, could bind to the MdGH3.6 promoter and neg. regulated its expression under water-deficit stress conditions in apple. Overall, our results identify a candidate gene for the improvement of drought resistance in fruit trees. 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. 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. 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.SDS of cas: 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Dehydration of apple slices by sequential drying pretreatments and airborne ultrasound-assisted air drying: Study on mass transfer, profiles of phenolics and organic acids and PPO activity was written by Zhu, Rui;Jiang, Sirui;Li, Dandan;Law, Chung Lim;Han, Yongbin;Tao, Yang;Kiani, Hossein;Liu, Dongfeng. And the article was included in Innovative Food Science & Emerging Technologies in 2022.Category: alcohols-buliding-blocks The following contents are mentioned in the article:

Pretreatments of either water blanching or NaCl immersion and airborne ultrasound-assisted air drying were combined to dehydrate apple slices. The drying time was found to be reduced by 1.6-69.0% compared with air drying without any pretreatment and sonication. Meanwhile, it was found that sequential water blanching coupled with air drying with sonication gave the shortest drying time. A modified diffusional model incorporating temperature-dependent moisture diffusivity (Deff) could simulate the apple drying process well. Water blanching pretreatment and airborne sonication were found to lower the activation energy required for the enhancement of moisture diffusive ability, and intensify water exchange on apple surface to speed up the drying process. Both water blanching and NaCl immersion significantly increased the amounts of procyanidin B2 in dehydrated apple slices. However, airborne sonication promoted the loss of procyanidin B2 in apple slices with pretreatments during air drying. In addition, sonication had no obvious influences on apple PPO activity and individual organic acids throughout drying. Overall, the sequential NaCl immersion pretreatment (or water blanching pretreatment) and drying with airborne sonication are effective to improve the quality of dried apple slices. 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. 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.Category: alcohols-buliding-blocks

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Effect of Rosa Roxburghii juice on starch digestibility: A focus on the binding of polyphenols to amylose and porcine pancreatic α-amylase by molecular modeling was written by Zhu, Jianzhong;Zhang, Bin;Tan, Chin Ping;Ding, Li;Shao, Miao;Chen, Chun;Fu, Xiong;Huang, Qiang. And the article was included in Food Hydrocolloids 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:

Chestnut rose (Rosa Roxburghii) is an endemic fruit in China with many bioactivities. The present study investigated the effect of chestnut rose juice concentrate (CRJC) on the digestibility of normal wheat starch (NWS), with a focus on the interaction between polyphenols and amylose as well as that between polyphenols and porcine pancreatic α-amylase (PPA). NWS was mixed with CRJC and digestibility was determined using Englyst method. The composition of CRJC was analyzed by ultrahigh performance liquid chromatog.-mass spectrometry. Mol. dynamics (MD) was used to study the binding between polyphenols and PPA and between polyphenols and amylose. The results showed that CRJC could significantly increase the resistant starch content. The MD results agreed with previous docking and exptl. results regarding the inhibitory effects (IEs) of polyphenols (with galloyl and glycosyl group differences) against α-glucosidase. The MD results also showed that complex polyphenols with greater mol. weights or a high number of hydrogen bond donors (HBDs)/acceptors (HBAs) bind in a stronger and more lasting manner with amylose than simple polyphenols. CRJC has the potential to reduce the risk of developing type 2 diabetes and mol. simulation can be a supporting tool to study mechanisms in food system. 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 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.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

Chemometric Classification of Colombian Cacao Crops: Effects of Different Genotypes and Origins in Different Years of Harvest on Levels of Flavonoid and Methylxanthine Metabolites in Raw Cacao Beans was written by Agudelo, Catalina;Acevedo, Susana;Carrillo-Hormaza, Luis;Galeano, Elkin;Osorio, Edison. And the article was included in Molecules in 2022.Recommanded Product: (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 aim of this study was to evaluate the levels of chem. markers in raw cacao beans in two clones (introduced and regional) in Colombia over several years. Multivariate statistical methods were used to analyze the flavanol monomers (epicatechin and catechin), flavanol oligomers (procyanidins) and methylxanthine alkaloids (caffeine and theobromine) of cocoa samples. The results identified genotype as the main factor contributing to cacao chem., although significant differences were not observed between universal and regional clones in PCA. The univariate anal. allowed us to establish that EET-96 had the highest contents of both flavanol monomers (13.12 ± 2.30 mg/g) and procyanidins (7.56 ± 4.59 mg/g). In addition, the geog. origin, the harvest conditions of each region and the year of harvest may contribute to major discrepancies between results. Turbo cocoa samples are notable for their higher flavanol monomer content, Chigorodó cocoa samples for the presence of both types of polyphenol (monomer and procyanidin contents) and the Northeast cocoa samples for the higher methylxanthine content. We hope that knowledge of the heterogeneity of the metabolites of interest in each clone will contribute to the generation of added value in the cocoa production chain and its sustainability. 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: 29106-49-8Recommanded Product: (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. 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.Recommanded Product: (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

Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt was written by Dantas, Dalyane Lais da Silva;Viera, Vanessa Bordin;Soares, Juliana Kessia Barbosa;dos Santos, Karina Maria Olbrich;Egito, Antonio Silvio do;Figueiredo, Rossana Maria Feitosa de;Lima, Marcos dos Santos;Machado, Nitalo Andre Farias;Souza, Maria de Fatima Vanderlei de;Conceicao, Maria Lucia da;Queiroga, Rita de Cassia Ramos do Egypto;Oliveira, Maria Elieidy Gomes de. And the article was included in LWT–Food Science and Technology in 2022.Related Products of 29106-49-8 The following contents are mentioned in the article:

In this study, we evaluate the technol., nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-milk yogurts (stored under refrigeration) also contained Limosilactobacillus mucosae CNPC007 (an autochthonous strain). The XY1% and XY2% treatments presented greater intensity in terms of color (yellow), and greater luminosity (L*) during storage than the control yogurt (CY). Up to the 14th day of storage, the XY1% and XY2% treatments presented greater viscosity values as well. During storage, as in any fermentation process, a reduction in lactose (hydrolysis) was observed, with a greater release of simple sugars glucose and galactose and a concomitant increase in the lactic acid content. The PCA confirmed that these behaviors were more evident from the 14th day of the XY1% treatment, and on the 28th day in XY2% treatment. After 28 days of storage, XY2% presented higher counts of L. mucosae CNPC007, with higher mineral, total phenolic compounds, and flavonoid contents, as well as greater antioxidant activity (by FRAP). Xique-xique flour can be used to produce goat-milk yogurt without neg. affecting its technol. characteristics, adding both nutritional and functional value to the product. 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. 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.Related Products of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine was written by Li, Shiqi;Bi, Pengfei;Sun, Nan;Gao, Zhiyi;Chen, Xiaowen;Guo, Jing. And the article was included in Food Microbiology 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:

To improve the functional property and flavor quality of kiwi wine, the performance of 11 strains of non-Saccharomyces yeasts from 5 species were comprehensively characterized in kiwi wine. Chem. compositions and sensorial profiles of all kiwi wines were assessed. The results indicated that most non-Saccharomyces cerevisiae produced more polyphenols than Saccharomyces cerevisiae WLS21 (Sc21). A total of 130 volatiles were observed in the kiwi wines. Zygosaccharomyces rouxii IFO30 (Zr30), Zygosaccharomyces bailii IFO37 (Zb37) and Schizosaccharomyces pombe 1757 (Sp57) were found to produce more concentration of volatile compounds than the other strains including Sc21. 25 Volatiles with a rOAV ≥0.1 were identified. Principal component anal. (PCA) revealed that Zr30 and Zb37 specifically increased the concentrations of Et esters, 2-methylbutan-1-ol and phenethyl acetate, while Sp57 primarily enhanced the contents of phenylacetaldehyde, 2-methylbutan-1-ol and phenethyl acetate. The sensory anal. demonstrated that Zr30 and Zb37 strains were more optimal than S. cerevisiae in aroma generation. In addition, the partial least-squares regression (PLSR) anal. revealed that tropical fruits, red fruits, dried fruits, flowers and floral odors showed an intensely pos. impact on the overall acceptability of the kiwi wine. 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. 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.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

Procyanidin C1 from Viola odorata L. inhibits Na⁺,K⁺-ATPase was written by Heger, Tomas;Zatloukal, Marek;Kubala, Martin;Strnad, Miroslav;Gruz, Jiri. And the article was included in Scientific Reports in 2022.Application of 29106-49-8 The following contents are mentioned in the article:

Members of the Viola genus play important roles in traditional Asian herbal medicine. This study investigates the ability of Viola odorata L. extracts to inhibit Na+,K+-ATPase, an essential animal enzyme responsible for membrane potential maintenance. The root extract of V. odorata strongly inhibited Na+,K+-ATPase, while leaf and seeds extracts were basically inactive. A UHPLC-QTOF-MS/MS metabolomic approach was used to identify the chem. principle of the root extracts activity, resulting in the detection of 35,292 features. Candidate active compounds were selected by correlating feature area with inhibitory activity in 14 isolated fractions. This yielded a set of 15 candidate compounds, of which 14 were preliminarily identified as procyanidins. Com. available procyanidins (B1, B2, B3 and C1) were therefore purchased and their ability to inhibit Na+,K+-ATPase was investigated. Dimeric procyanidins B1, B2 and B3 were found to be inactive, but the trimeric procyanidin C1 strongly inhibited Na+,K+-ATPase with an IC50 of 4.5 μM. This newly discovered inhibitor was docked into crystal structures mimicking the Na3E1∼P·ADP and K2E2·Pi states to identify potential interaction sites within Na+,K+-ATPase. Possible binding mechanisms and the principle responsible for the observed root extract activity are discussed. 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. 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.Application of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Comparative Metabolome and Transcriptome Analysis of Anthocyanin Biosynthesis in White and Pink Petals of Cotton (Gossypium hirsutum L.) was written by Shao, Dongnan;Liang, Qian;Wang, Xuefeng;Zhu, Qian-Hao;Liu, Feng;Li, Yanjun;Zhang, Xinyu;Yang, Yonglin;Sun, Jie;Xue, Fei. And the article was included in International Journal of Molecular Sciences in 2022.COA of Formula: C30H26O12 The following contents are mentioned in the article:

Upland cotton (Gossypium hirsutum L.) is one of the important fiber crops. Cotton flowers usually appear white (or cream-colored) without colored spots at the petal base, and turn pink on the next day after flowering. In this study, using a mutant showing pink petals with crimson spots at their base, we conducted comparative metabolome and transcriptome analyses to investigate the mol. mechanism of coloration in cotton flowers. Metabolic profiling showed that cyanidin-3-O-glucoside and glycosidic derivatives of pelargonidins and peonidins are the main pigments responsible for the coloration of the pink petals of the mutant. A total of 2443 genes differentially expressed (DEGs) between the white and pink petals were identified by RNA-sequencing. Many DEGs are structural genes and regulatory genes of the anthocyanin biosynthesis pathway. Among them, MYB21, UGT88F3, GSTF12, and VPS32.3 showed significant association with the accumulation of cyanidin-3-O-glucoside in the pink petals. Taken together, our study preliminarily revealed the metabolites responsible for the pink petals and the key genes regulating the biosynthesis and accumulation of anthocyanins in the pink petals. The results provide new insights into the biochem. and mol. mechanism underlying anthocyanin biosynthesis in upland cotton. 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: 29106-49-8COA of Formula: 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. Under appropriate conditions, inorganic acids also react with alcohols to form esters. To form these esters, a wide variety of specialized reagents and conditions can be used. Grignard and organolithium reagents are powerful tools for organic synthesis, and the most common products of their reactions are alcohols.COA of Formula: C30H26O12

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Exploring a cocoa-carob blend as a functional food with decreased bitterness: Characterization and sensory analysis was written by Garcia-Diez, Esther;Sanchez-Ayora, Helena;Blanch, Maria;Ramos, Sonia;Martin, Maria Angeles;Perez-Jimenez, Jara. And the article was included in LWT–Food Science and Technology in 2022.Application of 29106-49-8 The following contents are mentioned in the article:

Cumulative evidence indicates the relevance of cocoa in the modulation of cardiometabolic diseases. Nevertheless, pure cocoa may be rejected by many consumers due to its bitter taste. Carob (Ceratonia siliqua L.) is a Mediterranean legume with pods rich in dietary fiber and polyphenols. In this study, carob flour was combined with cocoa, to obtain a blend which was subjected to nutritional evaluation (proximate composition carbohydrate and fatty acid profiles, phytochem. composition dietary fiber properties, antioxidant capacity) and sensory anal. in order to determine whether it may be a suitable alternative to com. sugar-rich soluble cocoa powders. The blend showed a high content of dietary fiber (56%), methylxanthines and polyphenols (55% as non-extractable proanthocyanidins). The product had good solubility and was less bitter than cocoa, as evaluated in sensory anal. thereby suggesting that this blend may be acceptable to consumers, particularly when information about potential biol. activity is provided (a significant improvement in taste evaluation was observed). The beneficial environmental impact of carob and the advantages of valorizing the commonly discarded carob pod mean that further studies of applications of this blend and its potential health effects would be of great interest. 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. 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.Application of 29106-49-8

Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts

Administration Time Significantly Affects Plasma Bioavailability of Grape Seed Proanthocyanidins Extract in Healthy and Obese Fischer 344 Rats was written by Escobar-Martinez, Ivan;Arreaza-Gil, Veronica;Muguerza, Begona;Arola-Arnal, Anna;Bravo, Francisca Isabel;Torres-Fuentes, Cristina;Suarez, Manuel. And the article was included in Molecular Nutrition & Food Research 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:

Phenolic compounds are bioactive mols. that are associated with several health benefits. Metabolization and absorption are the main determinants of their bioavailability and bioactivity. Thus, the study of the factors that modulate these processes, such as sex or diet is essential. Recently, it has been shown that biol. rhythms may also play a key role. Hence, the aim of this study is to evaluate if the bioavailability of a grape proanthocyanidin extract (GSPE) is affected by the administration time in an animal model of metabolic syndrome (MetS). Methods and Results : Female and male Fischer 344 rats are fed either a standard or a cafeteria diet (CAF) for 9 wk, and an oral dose of GSPE (25 mg kg-1) is daily administered either at 8:00 am (zeitgeber time (ZT)-0) or at 8:00 pm (ZT-12) during the last 4 wk. Plasma phenolic compounds are then quantified by liquid chromatog./electrospray ionization tandem mass spectrometry (HPLC-ESI-MS/MS). Phase-II and gut microbiota-derived phenolic metabolites are affected by ZT in all conditions or only in obese rats, resp. CAF feeding affected the bioavailability of phenolic acids and free flavan-3-ols. Differences due to sex are also observed These findings demonstrate that ZT, diet, and sex are key factors influencing phenolic compounds bioavailability. 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. Because alcohols are easily synthesized and easily transformed into other compounds, they serve as important intermediates in organic synthesis. 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.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