Etil protokatehuat

Etil protokatehuat^[1]
Nazivi
	IUPAC naziv Etil 3,4-dihidroksibenzoat
	Drugi nazivi Etil estar 3,4-dihidroksibenzojeve kiselina; EDHB; Etil-3,4-dihidroksibenzoat
Identifikacija
CAS broj	3943-89-3;
3D model (Jmol)	interaktivna slika;
ChemSpider	69954;
ECHA InfoCard	100.021.391
EC broj	223-529-0
PubChem C ID	77547;
	SMILES CCOC(=O)C1=CC(=C(C=C1)O)O; ; ; ; ; ;
Svojstva
Hemijska formula	C9H10O4
Molarna masa	182,17 g/mol
Agregatno stanje	beli ili bledo smeđe žuti, kristalni prah; bez mirisa ili sa slabim mirisom sličnim fenolu
Tačka topljenja	132-135 °C
Tačka ključanja	357-358°C
Rastvorljivost u vodi	Nerastvoran u vodi; rastvoran u etanolu
	Ukoliko nije drugačije napomenuto, podaci se odnose na standardno stanje materijala (na 25 °C [77 °F], 100 kPa).
	Reference infokutije

Etil protokatehuat je fenolno jedinjenje. On je prisutan u kikirikiju.^[5]^[6] On se isto tako javlja u vinu.^[7] On je Etanolni estar protokatehuinske kiseline.

Ovo jedinjenje je inhibitor prolil 4-hidroksilaze^[8] i može se koristiti za zaštitu miokarda.^[9]

Reference[уреди | уреди извор]

^ Ethyl protocatechuate on FAO website^{[мртва веза]}
^ Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today. 15 (23-24): 1052—7. PMID 20970519. doi:10.1016/j.drudis.2010.10.003. уреди
^ Evan E. Bolton; Yanli Wang; Paul A. Thiessen; Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry. 4: 217—241. doi:10.1016/S1574-1400(08)00012-1.
^ Ethyl protocatechuate on www.thegoodscentscompany.com
^ Huang, S. C.; Yen, G. C.; Chang, L. W.; Yen, W. J.; Duh, P. D. (2003). „Identification of an Antioxidant, Ethyl Protocatechuate, in Peanut Seed Testa”. Journal of Agricultural and Food Chemistry. 51 (8): 2380—2383. PMID 12670184. doi:10.1021/jf0210019.
^ Yen, W. J.; Chang, L. W.; Duh, P. D. (2005). „Antioxidant activity of peanut seed testa and its antioxidative component, ethyl protocatechuate”. LWT - Food Science and Technology. 38 (3): 193. doi:10.1016/j.lwt.2004.06.004.
^ Baderschneider, B.; Winterhalter, P. (2001). „Isolation and Characterization of Novel Benzoates, Cinnamates, Flavonoids, and Lignans from Riesling Wine and Screening for Antioxidant Activity”. Journal of Agricultural and Food Chemistry. 49 (6): 2788—2798. PMID 11409967. doi:10.1021/jf010396d.
^ Wang, J.; Buss, J. L.; Chen, G.; Ponka, P.; Pantopoulos, K. (2002). „The prolyl 4-hydroxylase inhibitor ethyl-3,4-dihydroxybenzoate generates effective iron deficiency in cultured cells”. FEBS Letters. 529 (2–3): 309—312. PMID 12372619. doi:10.1016/S0014-5793(02)03389-6.
^ Philipp, S.; Cui, L.; Ludolph, B.; Kelm, M.; Schulz, R.; Cohen, M. V.; Downey, J. M. (2005). „Desferoxamine and ethyl-3,4-dihydroxybenzoate protect myocardium by activating NOS and generating mitochondrial ROS”. AJP: Heart and Circulatory Physiology. 290 (1): H450—H457. PMID 16155105. doi:10.1152/ajpheart.00472.2005.

Vidi još[уреди | уреди извор]

Fenolni sadržaj vina

Spoljašnje veze[уреди | уреди извор]

[1] Ethyl protocatechuate on FAO website^{[мртва веза]}

[2] Li Q, Cheng T, Wang Y, Bryant SH (2010). „PubChem as a public resource for drug discovery.”. Drug Discov Today. 15 (23-24): 1052—7. PMID 20970519. doi:10.1016/j.drudis.2010.10.003. уреди

[3] Evan E. Bolton; Yanli Wang; Paul A. Thiessen; Stephen H. Bryant (2008). „Chapter 12 PubChem: Integrated Platform of Small Molecules and Biological Activities”. Annual Reports in Computational Chemistry. 4: 217—241. doi:10.1016/S1574-1400(08)00012-1.

[4] Ethyl protocatechuate on www.thegoodscentscompany.com

[5] Huang, S. C.; Yen, G. C.; Chang, L. W.; Yen, W. J.; Duh, P. D. (2003). „Identification of an Antioxidant, Ethyl Protocatechuate, in Peanut Seed Testa”. Journal of Agricultural and Food Chemistry. 51 (8): 2380—2383. PMID 12670184. doi:10.1021/jf0210019.

[6] Yen, W. J.; Chang, L. W.; Duh, P. D. (2005). „Antioxidant activity of peanut seed testa and its antioxidative component, ethyl protocatechuate”. LWT - Food Science and Technology. 38 (3): 193. doi:10.1016/j.lwt.2004.06.004.

[7] Baderschneider, B.; Winterhalter, P. (2001). „Isolation and Characterization of Novel Benzoates, Cinnamates, Flavonoids, and Lignans from Riesling Wine and Screening for Antioxidant Activity”. Journal of Agricultural and Food Chemistry. 49 (6): 2788—2798. PMID 11409967. doi:10.1021/jf010396d.

[8] Wang, J.; Buss, J. L.; Chen, G.; Ponka, P.; Pantopoulos, K. (2002). „The prolyl 4-hydroxylase inhibitor ethyl-3,4-dihydroxybenzoate generates effective iron deficiency in cultured cells”. FEBS Letters. 529 (2–3): 309—312. PMID 12372619. doi:10.1016/S0014-5793(02)03389-6.

[9] Philipp, S.; Cui, L.; Ludolph, B.; Kelm, M.; Schulz, R.; Cohen, M. V.; Downey, J. M. (2005). „Desferoxamine and ethyl-3,4-dihydroxybenzoate protect myocardium by activating NOS and generating mitochondrial ROS”. AJP: Heart and Circulatory Physiology. 290 (1): H450—H457. PMID 16155105. doi:10.1152/ajpheart.00472.2005.

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