On March 31, 2021, Hao, Yuxin; Yang, Jing; Cui, Jingyan; Fan, Yanling; Li, Nana; Wang, Chunyu; Liu, Yongping; Dong, Yuemeng published an article.Synthetic Route of 621-37-4 The title of the article was Stability and mechanism of phenolic compounds from raspberry extract under in vitro gastrointestinal digestion. And the article contained the following:
Raspberry extract (RE) is a raspberry product with high anthocyanins and low sugar. In the present study, to evaluate the metabolic behavior of phenolic compounds of RE under in vitro digestion (gastric (GF), gastric to intestinal (G-IF), and colonic fermentation (CF)), the changes of 30 phenolic compounds were investigated by High Performance Liquid Chromatog.-Mass Spectrometry. The results showed that phenolic compounds were relatively stable in GF, but rapidly decreased in G-IF and CF. Five anthocyanins accounted for 61.1% of total polyphenol contents (TPCs). Among them, anthocyanins bound to glucose or with two hydroxyl groups on B-ring were metabolized more quickly. The catabolic activity of the human microbiota resulted in the production of a series of low mol. weight phenolics, such as hydroxybenzoic acids. Ellagic acid, accounting for 17.7% of TPCs, was rapidly metabolized to urolithin B and urolithin C in CF. Moreover, urolithin C showed the highest antioxidant activity in all ellagic acid metabolites by DPPH assay. Consequently, the metabolic behavior of phenolic compounds was mainly influenced by pH and intestinal microbiota, which provided the basis for further in vivo and in vitro study and efficient utilization of the extract The experimental process involved the reaction of 3-Hydroxyphenylacetic acid(cas: 621-37-4).Synthetic Route of 621-37-4
The Article related to stability mechanism raspberry extract phenolic compound gastrointestinal digestion, Food and Feed Chemistry: Analysis and other aspects.Synthetic Route of 621-37-4
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts