H4291
3-Hydroxytyrosol
≥98% (HPLC)
Synonyme(s) :
2-(3,4-Dihydroxyphenyl)ethanol, 3,4-Dihydroxyphenethyl alcohol, DOPET, Homoprotocatechuyl alcohol
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A propos de cet article
Formule empirique (notation de Hill) :
C8H10O3
Numéro CAS:
Poids moléculaire :
154.16
UNSPSC Code:
12352205
NACRES:
NA.25
PubChem Substance ID:
MDL number:
Beilstein/REAXYS Number:
2208118
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JUUBCHWRXWPFFH-UHFFFAOYSA-N
SMILES string
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
assay
≥98% (HPLC)
storage temp.
−20°C
Quality Level
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Application
- Production of 3-Hydroxytyrosol from Glucose by Chromosomally Engineered Escherichia coli by Fed-Batch Cultivation in a Jar Fermenter.: Demonstrates biotechnological production of 3-Hydroxytyrosol using genetically modified E. coli, highlighting scalable methods for synthesizing valuable biochemicals from simple sugars (Koma et al., 2023).
- Green Extraction of Antioxidant Compounds from Olive Tree Leaves Based on Natural Deep Eutectic Solvents.: Investigates eco-friendly extraction methods for recovering 3-Hydroxytyrosol from olive leaves, emphasizing sustainable chemical processes and the high antioxidant potential of the extracts (Mir-Cerdà et al., 2023).
Biochem/physiol Actions
Metabolite of oleuropein. Antioxidant. Inhibits the rate of cancer cell proliferation and induces cancer cell apoptosis.
signalword
Warning
hcodes
pcodes
Hazard Classifications
Acute Tox. 4 Oral
Classe de stockage
10 - Combustible liquids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
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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
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
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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