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Tyrosol
| Tyrosol |
|
| IUPAC name |
4-(2-Hydroxyethyl)phenol |
| Other names |
p-Hydroxyphenethyl alcohol
2-(4-Hydroxyphenyl)ethanol
4-Hydroxyphenylethanol |
| Identifiers |
| CAS number |
501-94-0 |
| PubChem |
10393 |
| SMILES |
C1=CC(=CC=C1CCO)O |
| Properties |
| Molecular formula |
C8H10O2 |
| Molar mass |
138.164 g/mol |
| Melting point |
91-92 °C
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| Boiling point |
158 °C at 4 Torr
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Except where noted otherwise, data are given for
materials in their standard state
(at 25 °C, 100 kPa)
Infobox disclaimer and references |
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.
See also
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. PMID 12548315.
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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Tyrosol". A list of authors is available in Wikipedia.
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