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Oxidation of Phenols to Quinones01:17

Oxidation of Phenols to Quinones

2.9K
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...
2.9K
Structure and Nomenclature of Alcohols and Phenols02:23

Structure and Nomenclature of Alcohols and Phenols

16.3K
Overview
Alcohols are one of the most important functional groups in organic chemistry. The name of alcohol comes from the hydrocarbon from which it is derived. Alcohols are organic molecules containing the functional hydroxyl or –OH group directly bonded to carbon. Phenols have an OH group directly attached to a benzene ring. While alcohols are colorless, phenol is a white crystalline compound with a characteristic "hospital smell" odor.
As with other organic compounds,...
16.3K
Physical Properties of Alcohols and Phenols02:32

Physical Properties of Alcohols and Phenols

14.0K
Alcohols are organic compounds in which a hydroxy group is attached to a saturated carbon. Phenols are a class of alcohols containing a hydroxy group attached to an aromatic ring. The physical properties of the alcohols and phenols are influenced by hydrogen bonding due to the oxygen–hydrogen dipole in the hydroxy functional group and dispersion forces between alkyl or aryl regions of alcohol and phenol molecules.
Alcohols possess a higher boiling point than aliphatic hydrocarbons of...
14.0K
Aromatic Compounds: Overview01:25

Aromatic Compounds: Overview

10.4K
In general, the term ‘aromatic’ indicates a pleasant smell or fragrance from fresh flowers, freshly prepared coffee, etc. In the early history of organic chemistry, many benzene derivatives were isolated from the pleasant odor oils of the plants. For example, vanillin was isolated from the oil of vanilla, methyl salicylate from the oil of wintergreen, and cinnamaldehyde from the oil of cinnamon. They all had a pleasant odor; hence the name aromatic was given.
In 1825, Faraday...
10.4K
Vicinal Diols via Reductive Coupling of Aldehydes or Ketones: Pinacol Coupling Overview01:27

Vicinal Diols via Reductive Coupling of Aldehydes or Ketones: Pinacol Coupling Overview

1.7K
Wilhelm Rudolph Fittig discovered the pinacol coupling reaction in 1859. It is a radical dimerization reaction and involves the reductive coupling of aldehydes or ketones in the presence of hydrocarbon solvent to yield vicinal diols.
1.7K
Acidity and Basicity of Alcohols and Phenols02:36

Acidity and Basicity of Alcohols and Phenols

18.6K
Like water, alcohols are weak acids and bases. This is attributed to the polarization of the O–H bond making the hydrogen partially positive. Moreover, the electron pairs on the oxygen atom of alcohol make it both basic and nucleophilic. Protonation of an alcohol converts hydroxide, a poor leaving group, into water—a good one. The two acid–base equilibria corresponding to ethanol are depicted below.
18.6K

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Semi-Targeted Ultra-High-Performance Chromatography Coupled to Mass Spectrometry Analysis of Phenolic Metabolites in Plasma of Elderly Adults
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Wine Phenolic Compounds: Chemistry, Functionality and Health Benefits.

Youssef El Rayess1, Nancy Nehme2, Samar Azzi-Achkouty1

  • 1Department of Agriculture and Food Engineering, School of Engineering, Holy Spirit University of Kaslik, Jounieh P.O. Box 446, Lebanon.

Antioxidants (Basel, Switzerland)
|November 27, 2024
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Summary

Wine polyphenols, including flavonoids and non-flavonoids, offer significant health benefits due to their antioxidant properties. Research highlights their role in preventing non-communicable diseases (NCDs).

Keywords:
antioxidantbioactivityflavonoidshuman healthin vitro studiesin vivo studiesnon-communicable diseaseswine polyphenols

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Area of Science:

  • Food Chemistry
  • Nutraceuticals
  • Biochemistry

Background:

  • Wine polyphenols, or polyphenols, are grape-derived bioactive compounds.
  • These compounds significantly influence wine's sensory properties, functionality, and health effects.
  • Key classes include flavonoids (flavanones, flavonols, anthocyanins, flavan-3-ols) and non-flavonoids (hydroxycinnamic acids, hydroxybenzoic acids, stilbenes).

Purpose of the Study:

  • To review the complex chemistry of wine phenolic compounds.
  • To explore their antioxidant and anti-inflammatory health benefits.
  • To summarize population-based research on red wine phytochemicals and non-communicable diseases (NCDs).

Main Methods:

  • Literature review of wine phenolic compounds.
  • Analysis of chemical structures and classes.
  • Synthesis of human population-based research data.

Main Results:

  • Wine phenolics possess significant antioxidant and anti-inflammatory properties.
  • These compounds are linked to the prevention and risk reduction of NCDs like cardiovascular diseases, cancers, and neurodegenerative conditions.
  • Current research supports the bioactivity of red wine phytochemicals for NCDs.

Conclusions:

  • Wine polyphenols are crucial for health, particularly in managing NCDs.
  • Further research is needed on bioavailability, metabolism, and long-term effects.
  • Understanding these aspects will optimize the use of wine phenolics for health.