92279-06-6Relevant articles and documents
Formation of strecker aldehydes from polyphenol-derived quinones and α-amino acids in a nonenzymic model system
Rizzi, George P.
, p. 1893 - 1897 (2006)
Fruits and vegetables contain naturally occurring polyphenolic compounds that can undergo enzyme-catalyzed oxidation during food preparation. Many of these compounds contain catechol (1,2-dihydroxybenzene) moieties that may be transformed into o-quinone d
Degradation of cyanidin 3-glucoside by caffeic acid o-quinone. Determination of the stoichiometry and characterization of the degradation products
Kader, Farid,Irmouli, Mohammed,Zitouni, Nedjma,Nicolas, Jean-Pierre,Metche, Maurice
, p. 4625 - 4630 (1999)
Caffeic acid o-quinone (CQ) was prepared by oxidation of caffeic acid with o-chloranil in organic media. The reaction between the purified CQ and cyanidin 3-glucoside (Cy 3-glc, o-diphenolic anthocyanin) was monitored by HPLC, and quantitative analyses we
A defense Mechanism against Pathogenic Bacteria in the Digestive Tracts of Silkworm Larvae-in vitro Evidence of the Formation of Caffeoquinone, a True Antibacterial Substance, and Synergism of Amino Compounds
Nakano, Hidenori,Tahara, Satoshi,Iizuka, Toshihiko,Mizutani, Junya
, p. 549 - 556 (2007/10/02)
For the defense mechanism against pathogenic bacteria in the digestive tracts of silkworm larvae reared on mulberry leaves, in vitro evidence of the formation of atrue antibacterial substance was obtained. caffeic acid (CA) derived from chlorogenic acid (ChA)was converted into caffeoquinone (CQ) by base-catalyzed oxidation in a buffer solution (pH 10.0).CQ was trapped as 6'phenylsulfonylcaffeic acid (6'sulfone) by the addition of benzenesulfinic acid (BSA).The synergetic effects of amino compounds on the antibacterial activity of CQ are discussed in detail, and the probable reactions of CA with amino and thiol compounds in the alkaline solution are proposed.
