61434-67-1

Usage

Chemical Properties

Off-White Solid

InChI:InChI=1/C14H12O3/c15-12-5-3-10(4-6-12)1-2-11-7-13(16)9-14(17)8-11/h1-9,15-17H/b2-1-

Upstream product

• 123-11-5 4-methoxy-benzaldehyde 
• 2628-16-2 p-acetoxystyrene 
• 39192-49-9 3,5-diacetoxybenzoyl chloride 
• 99-10-5 3,5-Dihydroxybenzoic acid 
• 501-36-0 (E)-5-[2-4-(hydroxyphenyl)ethenyl]-1,3-benzenediol 
• 587870-59-5 cis-3,4',5-triisopropoxystilbene 
• 89946-05-4 (Z)-1-<4-(benzyloxy)phenyl>-2-<3,5-bis(benzyloxy)phenyl>ethene 
• 148766-36-3 cis-piceid 
• 24082-43-7 [3,5-di(benzyloxy)benzyl]triphenylphosphonium bromide 
• 18259-15-9 3,5-dimethoxy-4'-hydroxystilbene 
• 22255-22-7 3,5,4'-trimethoxystilbene 
• 116748-06-2 (4-(hydroxymethyl)phenoxy)(tert-butyl)diphenylsilane 
• 441351-28-6 (4-(bromomethyl)phenoxy)(tert-butyl)diphenylsilane 
• 116748-05-1 4-(tert-butyldiphenylsilyloxy)benzaldehyde 

Downstream Products

• 501-36-0 (E)-5-[2-4-(hydroxyphenyl)ethenyl]-1,3-benzenediol 
• 58436-28-5 dihydroresveratrol 
• 62218-12-6 trans-δ-viniferin 

Relevant academic research and scientific papers

cis- and trans-resveratrol are glucuronidated in rat brain, olfactory mucosa and cultured astrocytes

Background/Aims: Glucuronidation of cis- and trans-resveratrol (3,5,4′-trihydroxy-trans-stilbene), which is a naturally occurring phytoalexin known to exert a number of beneficial health effects, was investigated in rat brain, cultured astrocytes and olfactory mucosa. Methods: The isomers were incubated with tissue homogenates, microsomes, or rat liver recombinant UDP-glucuronosyltransferases in the presence of UDP-glucuronic acid. The glucuronides were separated by HPLC and quantitated. Astrocytes were exposed to lipopolysaccharide to promote inflammatory conditions. Results: All tissues were able to form resveratrol glucuronides although at a lower extent, when compared to the liver. The reaction was stereo- and regioselective. In brain tissue, trans-resveratrol 3-O-glucuronide was mainly formed, whereas the cis-isomer was glucuronidated at a lower rate on that position. No 4′-O-glucuronide was detected in brain. In olfactory mucosa homogenates, the cis 3-O-glucuronide was mainly formed, whereas the trans-isomer was glucuronidated only on the 3-position. In astrocytes, 3-O-glucuronides of the cis- and trans-resveratrol were only detected. The rat recombinant UGT1A6 and UGT2B1 isoforms were able to glucuronidate cis- and trans-resveratrol. Finally, in inflammatory conditions, trans-resveratrol glucuronidation was enhanced in astrocytes. Conclusion: Brain tissues are effective in the glucuronidation of resveratrol isomers. This metabolism pathway is likely to modulate the concentration of these biologically active substances. Copyright

Estrogenic/antiestrogenic and scavenging properties of (E)- and (Z)- resveratrol

Resveratrol, natural compound found in grapes and wine, has been reported to have a variety of health benefit properties. Based on the structural similarity to the synthetic estrogen diethylstilbestrol, we investigated estrogenic/antiestrogenic effects on

Ethylchloroformate derivatization for GC-MS analysis of resveratrol isomers in red wine

Resveratrol (3,5,40-trihydroxystilbene) is a natural compound that can be found in high concentrations in red wine and in many typical foods found in human diet. Over the past decades, resveratrol has been widely investigated for its potential

Isolation and identification of 2,4,6-trihydroxyphenanthrene as a byproduct of trans-resveratrol photochemical isomerization and electrocyclization

UV irradiation of trans-resveratrol leads to its photochemical isomerization and electrocyclization, giving rise to different byproducts. Preliminary attempts to purify and characterize these products were in the majority of cases unsuccessful. In the present work, the resveratrol photoreaction products were analyzed by HPLC, and one of these compounds, 2,4,6-trihydroxyphenanthrene (THP), was purified and unambiguously identified. The structure of THP was unequivocally characterized for the first time by combined GC-MS, ESI-MS/MS, NMR, and FT-IR analyses.

On the Chemistry of the Resveratrol Diastereomers

The (E)- and (Z)-diastereomers of resveratrol were investigated with respect to their photochemical and thermal diastereomerization reactions. The free enthalpy difference between the two diastereomers was estimated to be in the order of common stilbenes,

Isolation, Characterization, and Evolution in Red Wine Vinification of Resveratrol Monomers

Isolation from red wine and characterization of trans- and cis-resveratrol, trans-resveratrol β-D-glucopyranoside, and cis-resveratrol β-D-glucopyranoside are described.Extraction from grape skin and chemical changes of the four compounds during a convent

Photo-induced chemical reaction of trans-resveratrol

Photo-induced chemical reaction of trans-resveratrol has been studied. UV B, liquid state and sufficient exposure time are essential conditions to the photochemical change of trans-resveratrol. Three principal compounds, cis-resveratrol, 2,4,6-phenanthren

Activation energy of light induced isomerization of resveratrol

Isomerization of trans-stilbenes is known to be induced by light. The two isomers have distinct absorption, fluorescence excitation and emission spectra. Resveratrol, 3,4′,5-trihydroxystilbene, is a member of the stilbene family. The interest of the scien

Energy efficient, facile and cost effective methodology for formation of an inclusion complex of resveratrol with hp-β-CD

A distinctive, effortless, proficient and innovative process for preparation of an inclusion complex (IC) of resveratrol (Res) with hp-β-CD was developed. The methodology overcame the hindrance of low solubility of Res which is a potential anticancer agent and makes its use more practical. The strategy involved the utilization of a microwave meant for conventional use and the process of sonication in the laboratory. It considerably saved time and labour besides cutting down on energy consumption. The prepared inclusion complexes were characterised by FTIR, UV-visible absorption spectroscopy, NMR, TGA, DSC, XRD and CHNS analysis. Phase solubility studies along with Gaussian studies proved the formation of a 1:1 complex whose physical nature and stability were studied using XRD and UV-visible absorption spectroscopy, respectively. This effortless and economical process could pave the way for the formation of inclusion complexes of other nutraceuticals and pharmaceuticals.

Contribution of malolactic fermentation by Oenococcus oeni and Lactobacillus plantarum to the changes in the nonanthocyanin polyphenolic composition of red wine

The changes in the nonanthocyanin phenolic composition during red wine malolactic fermentation carried out spontaneously and by four different starter cultures of the species Oenococcus oeni and Lactobacillus plantarum were examined to determine whether d