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Related Concept Videos

Oxidation of Phenols to Quinones01:17

Oxidation of Phenols to Quinones

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In the presence of oxidizing agents, phenols are oxidized to quinones. Quinones can be easily reduced back to phenols using mild reducing agents. The electron-donating hydroxyl group enhances the reactivity of the aromatic ring, enabling oxidation of the ring even in the absence of an α hydrogen.
o-hydroxy phenols are oxidized to o-quinones and p-hydroxy phenols to p-quinones. Such redox reactions involve the transfer of two electrons and two protons. The reversible redox...
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Several factors can increase the risk of cancer in an individual. About 50% of cancer cases can be prevented by adopting a healthy lifestyle, regular exercise, eating healthy, and following a modest cancer prevention diet. Epidemiological studies have consistently shown that populations with vegetable and fruit-rich diets have reduced the incidence of cancer. On the other hand, populations who have a diet rich in animal fat, red meat, junk food, or high calories are predisposed to cancer.
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UV–Vis Spectroscopy of Conjugated Systems01:32

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Organic compounds with conjugated double bonds show strong absorption features in the UV–visible region of the electromagnetic spectrum attributed to π → π* electronic excitations. Generally, a UV–vis absorption spectrum is recorded as a plot of absorbance vs wavelength. The wavelength of maximum absorbance, which manifests as a peak in the absorption spectrum, is denoted as λmax.
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Gustation

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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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 Every plant cell has a cell wall that protects the cell, provides structural support, and gives the cell shape. Cellulose, the main structural component of the plant cell wall, makes up over 30% of plant matter. It is the most abundant organic compound on earth.  Cellulose is an unbranched polysaccharide composed of linear chains of glucose molecules linked by β (1→4) glycosidic bonds.
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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Updated: Aug 19, 2025

Extraction and Purification of Polyphenols from Freeze-dried Berry Powder for the Treatment of Vascular Smooth Muscle Cells In Vitro
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Visualization of Food Polyphenols.

Huu-Nghi Nguyen1

  • 1Institute for Research and Development of Organic Products.

Journal of Nutritional Science and Vitaminology
|November 27, 2022
PubMed
Summary

This study introduces a new matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) method for visualizing food polyphenols. This technique aids in understanding polyphenol absorption and metabolism in biological tissues.

Area of Science:

  • Food science
  • Pharmacological sciences
  • Analytical chemistry

Background:

  • Matrix-assisted laser desorption/ionization mass spectrometry imaging (MALDI-MSI) is crucial for localizing compounds in biological tissues.
  • Food polyphenols offer health benefits but require investigation into their absorption, distribution, metabolism, and excretion (ADME).
  • Visualizing polyphenols using MALDI-MSI is challenging due to the lack of suitable matrix reagents.

Purpose of the Study:

  • To develop an effective MALDI-MSI method for visualizing food polyphenols in biological tissues.
  • To investigate the intestinal absorption routes and metabolic behaviors of polyphenols.
  • To establish a new approach for studying the pharmacological properties of polyphenols.

Main Methods:

  • Development of a novel MALDI-MSI matrix using nifedipine and phytic acid.
Keywords:
MALDI-MSIpolyphenolsvisualization

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  • Application of inhibitor-aided MALDI-MSI for polyphenol visualization.
  • Analysis of polyphenol localization and distribution in biological tissues.

    • Main Results:

    • Successful MS visualization of food polyphenols in biological tissue was achieved using the nifedipine and phytic acid matrix.
    • The developed MALDI-MSI technique enabled the elucidation of intestinal absorption routes for polyphenols.
    • Metabolic behaviors of polyphenols were successfully visualized and analyzed.

    Conclusions:

    • The novel nifedipine and phytic acid matrix combination significantly advances MALDI-MSI capabilities for polyphenol analysis.
    • This inhibitor-aided MALDI-MSI technique provides valuable insights into polyphenol ADME processes.
    • The developed method holds great potential for future research in food science and pharmacology.