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[23] [24] The aromatic amino acid phenylalanine, synthesized in the shikimic acid pathway, is the common precursor of phenol containing amino acids and phenolic compounds. In plants, the phenolic units are esterified or methylated and are submitted to conjugation , which means that the natural phenols are mostly found in the glycoside form ...
The three flavonoid classes above are all ketone-containing compounds and as such, anthoxanthins (flavones and flavonols). [1] This class was the first to be termed bioflavonoids. The terms flavonoid and bioflavonoid have also been more loosely used to describe non-ketone polyhydroxy polyphenol compounds, which are more specifically termed ...
The term polyphenol is not well-defined, but it is generally agreed that they are natural products with "several hydroxyl groups on aromatic rings" including four principal classes: "phenolic acids, flavonoids, stilbenes, and lignans". [5] Flavonoids include flavones, flavonols, flavanols, flavanones, isoflavones, proanthocyanidins, and ...
The phenolic compounds in grapes contribute to the taste, color and mouthfeel of wine. Syrah pictured here. Phenolic compounds—natural phenol and polyphenols—occur naturally in wine. These include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine.
Flavonoids can be further divided into groups based on their similar chemical structure, such as anthocyanins, flavones, flavanones, isoflavones, and flavanols. [5] [7] Flavanols are further classified as catechins, epicatechins, and proanthocyanidins. [5] [7] In total, between 50,000 [8] and 130,000 [9] phytochemicals have been discovered.
Their diversity stems from the different positions of the phenolic –OH groups. They are distinct from flavanols (with "a") such as catechin , another class of flavonoids, and an unrelated group of metabolically important molecules, the flavins (with "i"), derived from the yellow B vitamin riboflavin .
The simplest is phenol, C 6 H 5 OH. Phenolic compounds are classified as simple phenols or polyphenols based on the number of phenol units in the molecule. Phenol – the simplest of the phenols Chemical structure of salicylic acid, the active metabolite of aspirin. Phenols are both synthesized industrially and produced by plants and ...
These compounds are taken up and metabolized upon uptake in the jejunum, [14] mainly by O-methylation and glucuronidation, [15] and then further metabolized by the liver. The colonic microbiome has also an important role in the metabolism of flavan-3-ols and they are catabolized to smaller compounds such as 5-(3′/4′-dihydroxyphenyl)-γ ...