Phenylethanol, 3,4-dihydroxy

Phenol, 4-4-vinyl Fr fixed oipE° Phenylacetic acid, para-hydroxy Fr Ju E074 Phenylethanol, 3-4-dihydroxy Fr°E05i Phenylethanol, 4-hydroxy, glucoside Fr E034 Phenyl-glycol, 3-4-dihydroxy Fr EOSl Phytoene Fr fixed oiP ... 

The oxa-Pictet-Spengler reaction has been used with success to prepare dihydrofurano[2,3-c]pyrans and isochromans from l-(3-furyl)alkan-2-ols and 2-(3 ,4 -dihydroxy)phenylethanol, respectively. Furanyl alcohol 32 reacted with isobutyraldehyde 33 in the presence of p-toluenesulfonic acid to give the corresponding CI5-5,7-diisopropyl 4,5-dihydro-7H-furano[2,3-c]pyran 34 in good yield. ... 

The olive mesocarp contains a number of phenolic and polyphenolic compounds and their esters, small amounts of which are present in olive oil (35, 43, 44). These include monohydroxy- and dihydroxy-phenylethanol, including tyrosol and other phenols and a series of carboxy-phenols, including caffeic, o-coumaric, p-coumaric, cinnamic, ferulic, gallic, p-hydroxybenzoic, protocatechuic, sinapic, syringic, and vanillic acids. Benzoic and cinnamic acids are produced by hydrolysis of flavonoids. The hydroxyphenyl-ethanols arise from hydrolysis of oleoeuropein. Their esters are responsible for the bitterness and pepperlike sensation occasionally dominant in the taste of olive oils. 

Certain naturally occurring chemopreventatives or antioxidants, such as dithiolethione and dihydroxy phenylethanol... 

Liquid-liquid extraction also can be an attractive alternative to separation methods, other than distillation, e.g., as an alternative to crystallization from solution to remove dissolved salts from a crude organic feed, since extraction of the salt content into water eliminates the need to filter solids from the mother liquor, often a difficult or expensive operation. Extraction also may compete with process-scale chromatography, an example being the recovery of hydroxytyrosol (3,4-dihydroxy-phenylethanol), an antioxidant food additive, from olive-processing wastewaters [Guzman et al., U.S. Patent 6,849,770 (2005)]. 

Recently, the major C6-C2 phenolic compounds found in the vegetation water of fruits of O. europaea, Dritta and Cipressino cultivars, were 4-hydroxyphenylethanol 18 and 3,4-dihydroxy-phenylethanol 14. A further hydroxylated compound, the 3,4-dihydroxyphenylglycol 30 appears to be the 2-hydroxy-derivative of 14. This latter compound (see Figure 13), the formal metabolite of norepinephrine, is first reported as a major component of the olive phenolic fraction by Bianchi et al [32]. 

Nine stimuli were used. These were 3 non-familiar stimuli (amyl acetate, B-ionone, 2-phenylethanol 10 M), various relevant natural stimuli, such as 4 amino acids (L-Ala, L-Glu, L-Arg, L-Lys 10 - 10 M), a bile acid (taurolithocholic acid, I0 - 10" M), and a preovulatory pheromone (17a,20B-dihydroxy-4-pregnen-3-one, 10" - 10 M). The compounds were dissolved in tap water and for 15s repetitively applied to the olfactory epithelium. The 15s stimulus applications were interrupted by 180s tap water application of similar (1 ml/min) velocity during the interstimulus phases. 

Peltzer, M., Jimenez, A. (2009). Determination of oxidation parameters by DSC for polypropylene stabilized with hydroxytyrosol (3,4-dihydroxy-phenylethanol), J. Therm. Anal. Cal, P6(7)j 243-248. 

One of the most important phenols in olive oil is hydroxytyrosol (3,4-dihydroxy-phenylethanol). Several studies have reported its benefits for human health, such as antioxidant and antimicrobial properties and beneficial effects on the cardiovascular system. As a result, research has been carried out in the last few years in order to use this compound in enriched foods (vegetable oils, milk, or infant formulas). A SIA optosensor was developed for the fluorimetric determination of hydroxytyrosol in several foods. The use of a solid support in the flow cell increases the sensitivity and the selectivity of the system (Llorent-Martinez et al., 2013). 

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