Tirozol

Tirozol
Nazivi
	IUPAC naziv 4-(2-Hidroksietil)fenol
	Drugi nazivi p-Hidroksifenetil alkohol; 2-(4-Hidroksifenil)etanol; 4-Hidroksifeniletanol
Identifikacija
CAS broj	501-94-0 ;
3D model (Jmol)	interaktivna slika;
ChEBI	CHEBI:1879 ;
ChemSpider	9964 ;
ECHA InfoCard	100.007.210
PubChem C ID	10393;
	SMILES Oc1ccc(cc1)CCO; ; ; ; ; ;
Svojstva
Hemijska formula	C8H10O2
Molarna masa	138,164 g/mol
Tačka topljenja	91–92 °C
Tačka ključanja	158 °C na 4 Tor
	Ukoliko nije drugačije napomenuto, podaci se odnose na standardno stanje materijala (na 25 °C [77 °F], 100 kPa).
	verifikuj (šta je ?)
	Reference infokutije

Tirozol je prirodni fenolni antioksidans prisutan u mnoštvu prirodnih izvora. Glavni izvor u ljudskoj ishrani je maslinovo ulje. On je takođe jedan od glavnih prirodnih fenola u araganskom ulju.^[3]

Tirozol je derivat fenetil alkohola.

Kao antioksidans, tirozol može da zaštiti ćelije protiv povreda usled oksidacije.^[4] Mada on nije potentan kao drugi antioksidansi prisutni u maslinovom ulju, njegova visoka koncentracija i dobra biodostupnost indiciraju da on sveukupno može da ima znatan uticaj.^[5]

U maslinovom ulju, tirozol formira estre sa masnim kiselinama.^[6]

Reference

^ 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.
^ Charrouf, Z.; Guillaume, D. (2007). „Phenols and Polyphenols from Argania spinosa”. American Journal of Food Technology. 2 (7): 679—683. doi:10.3923/ajft.2007.679.683.
^ 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. PMID 10395586. doi:10.1093/jn/129.7.1269.
^ 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. PMID 12548315. doi:10.1038/sj.ejcn.1601532.
^ 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. Bibcode:2010JAFC...58.8021L. doi:10.1021/jf1009928. hdl:11441/154173.

Vidi još

Hidroksitirozol

[1] 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

[2] 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.

[3] Charrouf, Z.; Guillaume, D. (2007). „Phenols and Polyphenols from Argania spinosa”. American Journal of Food Technology. 2 (7): 679—683. doi:10.3923/ajft.2007.679.683.

[4] 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. PMID 10395586. doi:10.1093/jn/129.7.1269.

[5] 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. PMID 12548315. doi:10.1038/sj.ejcn.1601532.

[6] 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. Bibcode:2010JAFC...58.8021L. doi:10.1021/jf1009928. hdl:11441/154173.

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