H4291
3-羟基酪醇
≥98% (HPLC)
别名:
2-（3,4-二羟基苯基）乙醇, 3,4-二羟基苯乙醇, DOPET, 高原儿茶醇
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关于此项目
经验公式（希尔记法）:
C8H10O3
化学文摘社编号:
分子量:
154.16
Beilstein:
2208118
MDL编号:
UNSPSC代码:
12352205
PubChem化学物质编号:
NACRES:
NA.25
方案
≥98% (HPLC)
储存温度
−20°C
SMILES字符串
OCCc1ccc(O)c(O)c1
InChI
1S/C8H10O3/c9-4-3-6-1-2-7(10)8(11)5-6/h1-2,5,9-11H,3-4H2
InChI key
JUUBCHWRXWPFFH-UHFFFAOYSA-N
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应用
- Production of 3-Hydroxytyrosol from Glucose by Chromosomally Engineered Escherichia coli by Fed-Batch Cultivation in a Jar Fermenter.：用基因修饰大肠杆菌生物技术生产3-羟基酪醇，提供一种由简单糖类合成高值生化物质的可放大方法(Koma et al., 2023)。
- Green Extraction of Antioxidant Compounds from Olive Tree Leaves Based on Natural Deep Eutectic Solvents.：用环保萃取方法回收橄榄叶中的3-羟基酪醇，该化学加工方法的特点是可持续性，提取物则具有高抗氧化性(Mir-Cerdà et al., 2023)。
生化/生理作用
橄榄苦苷的代谢产物。抗氧化剂。抑制癌细胞增殖速度，诱导癌细胞凋亡。
警示用语：
Warning
危险声明
预防措施声明
危险分类
Acute Tox. 4 Oral
储存分类代码
10 - Combustible liquids
WGK
WGK 1
闪点(°F)
Not applicable
闪点(°C)
Not applicable
Haloom Rafehi et al.
Journal of dietary supplements, 9(2), 96-109 (2012-05-23)
Olive oil, an oil rich in monounsaturated fatty acids (MUFCs) and minor constituents including phenolic compounds, is a major component of the Mediterranean diet. The potential health benefits of the Mediterranean diet were highlighted by the seminal Seven Countries Study
Yasuharu Satoh et al.
Metabolic engineering, 14(6), 603-610 (2012-09-06)
The hydroxylation of tyrosine is an important reaction in the biosynthesis of many natural products. The use of bacteria for this reaction has not been very successful due to either the over-oxidation to ortho-quinone when using tyrosinases from bacteria or
Laura Rubió et al.
Food chemistry, 134(2), 1132-1136 (2012-10-31)
We report progress in the study of olive oil phenolic metabolites in humans and identify a new hydroxytyrosol metabolite called hydroxytyrosol acetate sulphate, which was determined using tandem MS, after ingestion of 30 ml of olive oil with a high
Anna Sgarbossa et al.
Chemico-biological interactions, 199(2), 87-95 (2012-06-28)
Phenylpropanoids have several highly significant biological properties in both plants and animals. Four phenylpropanoid glycosides (PPGs), verbascoside (VB), forsythoside B (FB), echinacoside (EC) and campneoside I (CP), were purified and tested for their capability to activate NRF2 and induce phase
Guillermo Rodríguez-Gutiérrez et al.
Molecular nutrition & food research, 56(7), 1137-1147 (2012-06-01)
Olive products are rich in phenolic compounds, which are natural antioxidants in vitro. We tested the in vivo effects of alperujo, an olive production by-product, as well as hydroxytyrosol and 3,4-dihydroxyphenylglycol (DHPG) isolated from alperujo, on indices and pathways of
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