|
Astringin
Astringin is a stilbenoid, the 3-β-D-glucoside of piceatannol. It can be found in the bark of ''Picea sitchensis'' or ''Picea abies'' (Norway spruce). It is also present in ''Vitis vinifera'' cells cultures and in wine. See also *Phenolic compounds in wine The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include ... References Stilbenoid glycosides Phenol glucosides {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piceatannol
Piceatannol is the organic compound with the formula . Classified as a stilbenoid and a phenol, it is a white solid, although samples often are yellow owing to impurities. Natural occurrences Piceatannol and its glucoside, astringin, are found in mycorrhizal and non-mycorrhizal roots of Norway spruces (''Picea abies''). It can also be found in the seeds of the palm ''Aiphanes horrida'' and in '' Gnetum cleistostachyum''. The chemical structure of piceatannol was established by Cunningham et al. as being an analog of resveratrol. In food Piceatannol is a metabolite of resveratrol found in red wine, grapes, passion fruit, white tea, and Japanese knotweed. Astringin, a piceatannol glucoside, is also found in red wine. The formation of piceatannol from resveratrol is catalyzed by cytochrome P450. Biochemical study A 1989 ''in vitro'' study found that piceatannol blocked LMP2A, a viral protein-tyrosine kinase implicated in leukemia, non-Hodgkin's lymphoma and other diseases a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stilbenoid
Stilbenoids are hydroxylated derivatives of stilbene. They have a C6–C2–C6 structure. In biochemical terms, they belong to the family of phenylpropanoids and share most of their biosynthesis pathway with chalcones. Most stilbenoids are produced by plants, and the only known exception is the antihelminthic and antimicrobial stilbenoid, 2-isopropyl-5- ''E'')-2-phenylvinylenzene-1,3-diol, biosynthesized by the Gram-negative bacterium ''Photorhabdus luminescens.'' Chemistry Stilbenoids are hydroxylated derivatives of stilbene and have a C6–C2–C6 structure. They belong to the family of phenylpropanoids and share most of their biosynthesis pathway with chalcones. Under UV irradiation, stilbene and its derivatives undergo intramolecular cyclization, called stilbene photocyclization to form dihydrophenanthrenes. Oligomeric forms are known as oligostilbenoids. Types ;Aglycones * Piceatannol in the roots of Norway spruces * Pinosylvin is a fungal toxin protecting wood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Picea Sitchensis
''Picea sitchensis'', the Sitka spruce, is a large, coniferous, evergreen tree growing to almost tall, with a trunk diameter at breast height that can exceed 5 m (16 ft). It is by far the largest species of spruce and the fifth-largest conifer in the world (behind Sequoiadendron giganteum, giant sequoia, Sequoia sempervirens, coast redwood, Agathis australis, kauri, and western red cedar), and the third-tallest conifer species (after coast redwood and Pseudotsuga menziesii var. menziesii, coast Douglas fir). The Sitka spruce is one of the few species List of superlative trees, documented to exceed in height. Its name is derived from the community of Sitka, Alaska, Sitka in southeast Alaska, where it is prevalent. Its range hugs the western coast of Canada and the US, continuing south into northernmost California. Description The Bark (botany), bark is thin and scaly, flaking off in small, circular plates across. The inner bark is reddish-brown. The crown is broad c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vitis Vinifera
''Vitis vinifera'', the common grape vine, is a species of flowering plant, native to the Mediterranean region, Central Europe, and southwestern Asia, from Morocco and Portugal north to southern Germany and east to northern Iran. There are currently between 5,000 and 10,000 varieties of ''Vitis vinifera'' grapes though only a few are of commercial significance for wine and table grape production. The wild grape is often classified as ''Vitis vinifera'' ''sylvestris'' (in some classifications considered ''Vitis sylvestris''), with ''Vitis vinifera'' ''vinifera'' restricted to cultivated forms. Domesticated vines have hermaphrodite flowers, but ''sylvestris'' is dioecious ( male and female flowers on separate plants) and pollination is required for fruit to develop. Grapes can be eaten fresh or dried to produce raisins, sultanas, and currants. Grape leaves are used in the cuisine of many cultures. The fresh grapes can also be processed into juice that is fermented to make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenolic Compounds In Wine
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins) and flavanol polymers ( proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids. Origin of the phenolic compounds The natural phenols are not evenly distributed within the fruit. Phenolic acids are largely present in the pulp, anthocyanins and stilbenoids in the skin, and other phenols (catechins, proanthocyanidins and flavonols) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stilbenoid Glycosides
Stilbenoids are hydroxylated derivatives of stilbene. They have a C6–C2–C6 structure. In biochemical terms, they belong to the family of phenylpropanoids and share most of their biosynthesis pathway with chalcones. Most stilbenoids are produced by plants, and the only known exception is the antihelminthic and antimicrobial stilbenoid, 2-isopropyl-5- ''E'')-2-phenylvinylenzene-1,3-diol, biosynthesized by the Gram-negative bacterium '' Photorhabdus luminescens.'' Chemistry Stilbenoids are hydroxylated derivatives of stilbene and have a C6–C2–C6 structure. They belong to the family of phenylpropanoids and share most of their biosynthesis pathway with chalcones. Under UV irradiation, stilbene and its derivatives undergo intramolecular cyclization, called stilbene photocyclization to form dihydrophenanthrenes. Oligomeric forms are known as oligostilbenoids. Types ;Aglycones * Piceatannol in the roots of Norway spruces * Pinosylvin is a fungal toxin protecting wood ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Picea Abies
''Picea abies'', the Norway spruce or European spruce, is a species of spruce native to Northern, Central and Eastern Europe. It has branchlets that typically hang downwards, and the largest cones of any spruce, 9–17 cm long. It is very closely related to the Siberian spruce (''Picea obovata''), which replaces it east of the Ural Mountains, and with which it hybridizes freely. The Norway spruce has a wide distribution for it being planted for its wood, and is the species used as the main Christmas tree in several countries around the world. It was the first gymnosperm to have its genome sequenced. The Latin specific epithet ''abies'' means “like ''Abies'', Fir tree” Description Norway spruce is a large, fast-growing evergreen coniferous tree growing tall and with a trunk diameter of 1 to 1.5 m. It can grow fast when young, up to 1 m per year for the first 25 years under good conditions, but becomes slower once over tall. The shoots are orange-brown and glabrous. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. Wine has been produced for thousands of years. The earliest evidence of wine is from the Caucasus reg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
