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| | 3,4-Dihydroxyphenylethanol Basic information |
| | 3,4-Dihydroxyphenylethanol Chemical Properties |
| Boiling point | 355.4±27.0 °C(Predicted) | | density | 1.321±0.06 g/cm3(Predicted) | | refractive index | 1.5810-1.5860 | | storage temp. | -20°C | | solubility | Acetonitrile (Slightly), DMSO (Slightly), Ethyl Acetate (Sparingly), Methanol (Slightly) | | form | Solid | | pka | 9.72±0.10(Predicted) | | color | Colourless to Yellow Sticky Oil | | BRN | 2208118 | | Stability: | Hygroscopic | | InChI | InChI=1S/C8H10O3/c9-4-3-6-1-2-7(10)8(11)5-6/h1-2,5,9-11H,3-4H2 | | InChIKey | JUUBCHWRXWPFFH-UHFFFAOYSA-N | | SMILES | C1(O)=CC=C(CCO)C=C1O | | LogP | 0.020 (est) | | CAS DataBase Reference | 10597-60-1(CAS DataBase Reference) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38 | | Safety Statements | 26 | | WGK Germany | 3 | | HS Code | 29072990 |
| | 3,4-Dihydroxyphenylethanol Usage And Synthesis |
| Description | 3,4-Dihydroxyphenyl ethanol is a phenolic component of olive oil that inhibits both 12- and 5-LO. The IC50 values for the inhibition of rat platelet 12-LO and rat neutrophil 5-LO are 4.2 and 13 μM, respectively. It does not inhibit, and may actually enhance, COX activity. 3,4-Dihydroxyphenyl ethanol also protects LDL from both biological and chemical oxidation, suggesting a potential mechanism for the protective effects of olive oil against atherosclerosis. | | Chemical Properties | Brown Oil. soluble in methanol, DMSO and other solvents, insoluble in petroleum ether, ether, chloroform. Derived from the leaves of Olea europaea. | | Characteristics | Hydroxytyrosol displays much more effective antioxidant characteristics, such as the scavenging of free radicals, breaking peroxidative chain reactions, preventing lipid peroxidation, inhibiting hypochlorous acid derived radicals, and so on, compared with other phenolic compounds in olive oil. It could be used in the dermocosmetic industry for the creation of products for protecting the skin from oxidative stress or used as a preservative in the food technology. | | Uses | Hydroxytyrosol is used in cardiovascular drugs, and has miraculous effects on the prevention and treatment of arteriosclerosis, hypertension, heart disease, cerebral hemorrhage, etc., and is superior to similar drugs. It can also Inhibits the proliferation rate of cancer cells and induces apoptosis of cancer cells. | | Uses | Hydroxy tyrosol is a tyrosol metabolite. It is also a strong anti-oxidant found in olive oil. It is used in beauty products and health care products, which can effectively enhance skin elasticity and moisturizing, and has the effect of anti-wrinkle and anti-aging. | | Definition | ChEBI: Hydroxytyrosol is a member of the class of catechols that is benzene-1,2-diol substituted by a 2-hydroxyethyl group at position 4. Isolated from Olea europaea, it exhibits antioxidant and antineoplastic activities. It has a role as a metabolite, an antioxidant and an antineoplastic agent. It is a member of catechols and a primary alcohol. It derives from a 2-(4-hydroxyphenyl)ethanol. | | General Description | This substance is a primary reference substance with assigned absolute purity (considering chromatographic purity, water, residual solvents, inorganic impurities). The exact value can be found on the certificate. Produced by PhytoLab GmbH & Co. KG | | Biochem/physiol Actions | Metabolite of oleuropein. Antioxidant. Inhibits the rate of cancer cell proliferation and induces cancer cell apoptosis. | | Source | Hydroxytyrosol is also known as 2-(3,4-dihydroxyphenyl)-ethanol (3,4-DHPEA) and as DOPET. Hydroxytyrosol is mainly found in olive oil as secoiridoid derivatives, as acetate and in free form. Both hydroxytyrosol and its derivatives arise from oleuropein (hydroxytyro- sol esterified with elenolic acid), present in olives during the extraction of olive oil.
Wine has proven to be another important source of hydroxytyrosol in the Mediterranean diet, and is formed in wine from tyrosol during alcoholic fermentation. Hydroxytyrosol was firstly found in Italian wines by Di Tommaso et al., and later in other Italian and Greek wines. Some authors describe a higher concentration in red wines (3.66-4.20 mg/L-1) than in white wines (1.72-1.92mg/L-1). Finally, Minuti et al. obtained hydroxytyrosol concen- trations between 1.8 and 3.1 mg L-1 in red wine. Thus, scientific literature shows that wine is an important source of hydroxytyrosol in the diet, along with olive oil. |
| | 3,4-Dihydroxyphenylethanol Preparation Products And Raw materials |
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