Tyrosol
From Wikipedia, the free encyclopedia
| Tyrosol | |
|---|---|
 |
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| IUPAC name | 4-(2-Hydroxyethyl)phenol |
| Other names | p-Hydroxyphenethyl alcohol 2-(4-Hydroxyphenyl)ethanol 4-Hydroxyphenylethanol |
| Identifiers | |
| CAS number | [501-94-0] |
| PubChem | |
| SMILES | C1=CC(=CC=C1CCO)O |
| Properties | |
| Molecular formula | C8H10O2 |
| Molar mass | 138.164 g/mol |
| Melting point |
91-92 °C |
| Boiling point |
158 °C at 4 Torr |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox disclaimer and references |
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Tyrosol is a phenolic antioxidant present in a variety of natural sources. The principal source in the human diet is olive oil. Tyrosol is a derivative of phenethyl alcohol
As an antioxidant, tyrosol can protect cells against injury due to oxidation.[1] Although it is not as potent as other antioxidants present in olive oil, its higher concentration and good bioavailability indicate that it may have an important overall effect.[2] This effect may contribute significantly to the health benefits of olive oil and, more generally, the Mediterranean diet.
[edit] See also
[edit] References
- ^ Giovannini C, Straface E, Modesti D, Coni E, Cantafora A, De Vincenzi M, Malorni W, Masella R (1999). "Tyrosol, the major olive oil biophenol, protects against oxidized-LDL-induced injury in Caco-2 cells". J. Nutr. 129 (7): 1269–77. PMID 10395586.
- ^ Miró-Casas E, Covas M, Fitó M, Farré-Albadalejo M, Marrugat J, de la Torre R (2003). "Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans". European journal of clinical nutrition 57 (1): 186–90. doi:. PMID 12548315.
