Phenolic Compounds
By Milena Morandi Vuolo, V. S. Lima, M. M. Júnior. Bioactive Compounds, 2019
932 citations recorded by the source corpus.
Abstract Phenolic compounds are the most abundant antioxidants in the human diet. They have a considerable structural diversity, characterized by the hydroxyl groups on aromatic rings. According to the number of phenol rings and the structural elements that bind rings to one another, such compounds are grouped and classified as simple phenols, phenolic acids, flavonoids, xanthones, stilbenes, and lignans. Each group has different mechanisms of action correlated to a structural specificity, which confer the antioxidant properties to the compounds. They act mainly in scavenging reactive species of oxygen, nitrogen, and chlorine or can also chelate metal ions, acting in both the initiation stage and in the propagation of the oxidative process. The most common in vitro methods used to evaluate antioxidant activity of phenolic compounds are in vitro methods which are based on single electron transfer reaction or single hydrogen atom transfer reaction.
Subfields: Biochemistry, Molecular Biology, Organic Chemistry
View Paper: https://www.semanticscholar.org/paper/fff1f6b8d63fe1f45b5fe494219511fa103e0a52
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Citations in the corpus
- The Antifungal Activity of Gallic Acid and Its Derivatives against Alternaria solani, the Causal Agent of Tomato Early Blight (2020, background): “Phenolic compounds are ubiquitously distributed metabolites in higher plants [16,44], and they play an important role in plant defenses against biotic and abiotic stresses [45], particularly the phytopathogenic fungi [17,46].”
- Essential oils for antimicrobial and antioxidant applications in fish and other seafood products (2017, background): “The role of phenolic compounds in the retardation of lipid oxidation in fish muscle 429 is mainly due to their redox properties, allowing them to act as hydrogen donors, reducing 430 agents, singlet oxygen quenchers as well as metal chelators (Maqsood et al., 2014; 431 Tongnuanchan & Benjakul, 2014)”
- Hydrogen sulfide inhibits the browning of fresh-cut apple by regulating the antioxidant, energy and lipid metabolism (2021, neutral): “Similarly, Cantos et al. (2002) has found that PPO activity and phenolic compounds are not rate-limiting in browning development of fresh-cut potatoes.”