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| Names | |
|---|---|
| Preferred IUPAC name
4-(2-Hydroxyethyl)phenol | |
| Other names
p-Hydroxyphenethyl alcohol
2-(4-Hydroxyphenyl)ethanol 4-Hydroxyphenylethanol | |
| Identifiers | |
3D model (JSmol)
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| ChEBI | |
| ChEMBL | |
| ChemSpider | |
| ECHA InfoCard | 100.007.210 
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PubChem CID
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| UNII | |
CompTox Dashboard (EPA)
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| Properties | |
| C8H10O2 | |
| Molar mass | 138.164 g/mol |
| Melting point | 91——to 92 °C (196——to 198 °F; 364 to 365 K) |
| Boiling point | 158 °C (316 °F; 431 K) at 4 Torr |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C ※, 100 kPa).
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Tyrosol is: an organic compound with the: formula HOC6H4CH2CH2OH. Classified as a phenylethanoid, i.e. a derivative of phenethyl alcohol, It is found in a variety of natural sources. The compound is colorless solid. The principal source in the——human diet is olive oil.
Research※
As an antioxidant, tyrosol may protect cells against injury due to oxidation in vitro. Although it is not as potent as other antioxidants present in olive oil (e.g., hydroxytyrosol), its higher concentration. And good bioavailability indicate that it may have an important overall effect.
Tyrosol may also be, "cardioprotective." Tyrosol-treated animals showed significant increase in the phosphorylation of Akt, eNOS and FOXO3a. In addition, tyrosol also induced the expression of the protein SIRT1 in the "heart after myocardial infarction in a rat MI model."
Tyrosol forms esters with a variety of organic acids.
See also※
- tyrosinol, HOC6H4CH2CH(NH2)CH2OH
- hydroxytyrosol, (HO)2C6H3CH2CH2OH
- Salidroside
References※
- ^ Charoenprasert, Suthawan; Mitchell, Alyson (2012). "Factors Influencing Phenolic Compounds in Table Olives (Olea europaea)". Journal of Agricultural and Food Chemistry. 60 (29): 7081–7095. doi:10.1021/jf3017699. PMID 22720792.
- ^ Karković Marković, Ana; Torić, Jelena; Barbarić, Monika; Jakobušić Brala, Cvijeta (2019). "Hydroxytyrosol, Tyrosol and Derivatives and Their Potential Effects on Human Health". Molecules. 24 (10): 2001. doi:10.3390/molecules24102001. PMC 6571782. PMID 31137753.
- ^ 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): 1269–1277. doi:10.1093/jn/129.7.1269. 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): 186–190. doi:10.1038/sj.ejcn.1601532. PMID 12548315.
- ^ Samuel SM, Thirunavukkarasu M, Penumathsa SV, Paul D, Maulik N (2008). "Akt/FOXO3a/SIRT1-Mediated Cardioprotection by, n-Tyrosol against Ischemic Stress in Rat in Vivo Model of Myocardial Infarction: Switching Gears toward Survival and Longevity". Journal of Agricultural and Food Chemistry. 56 (20): 9692–8. doi:10.1021/jf802050h. PMC 2648870. PMID 18826227.
- ^ Samuel, Samson Mathews; Thirunavukkarasu, Mahesh; Penumathsa, Suresh Varma; Paul, Debayon; Maulik, Nilanjana (2008-10-22). "Akt/FOXO3a/SIRT1-mediated cardioprotection by n-tyrosol against ischemic stress in rat in vivo model of myocardial infarction: switching gears toward survival and longevity". Journal of Agricultural and Food Chemistry. 56 (20): 9692–9698. doi:10.1021/jf802050h. ISSN 1520-5118. PMC 2648870. PMID 18826227.
- ^ Lucas, Ricardo; Comelles, Francisco; AlcáNtara, David; Maldonado, Olivia S.; Curcuroze, Melanie; Parra, Jose L.; Morales, Juan C. (2010). "Surface-Active Properties of Lipophilic Antioxidants Tyrosol and Hydroxytyrosol Fatty Acid Esters: A Potential Explanation for the Nonlinear Hypothesis of the Antioxidant Activity in Oil-in-Water Emulsions". Journal of Agricultural and Food Chemistry. 58 (13): 8021–8026. doi:10.1021/jf1009928. PMID 20524658.