ANTIOXIDANTS
Gallic acid, pyrogallol
Gallic acid [1, 2] is a well-known component for modelling hydrolyzable tannins. Tannins are natural polyphenols [3, 4] that devide into two classes of chemical compounds: hydrolyzable and condensed tannins. Tannic acids of
mainly phenolic nature those are components of e.g. green tea.In general , green tea comprises large number of components that are considered to be beneficial to human health. These components have a diverse range of effects. Catechins are a type of polyphenol and are the main astringency component in green tea, long known as tannins. Catechins oxidize extremely easily. In green tea, since the process for making crude tea involves halting the action of oxidizing enzymes, most of the catechins remain unoxidized.
Resveratrol, pinosylvin
Some of the extractive herbal components exhibit anti-cancer activity, e.g. resveratrol [5]. The parent component, pinosylvin [6] is a natural component of e.g. pine wood that was in the focuse of our attention earlier due to its fungicidal/fungistatic properties. However, resveratrol is a known phytonutrient of berries, in skin of grapes and red wine. Blueberries are a great source of resveratrol and other antioxidants, along with other beneficial components like vitamins, minerals. Research shows that resveratrol acts as an antioxidant and an anti-inflammatory. A number of preliminary studies suggest that resveratrol may have anti-cancer effects. Resveratrol shows potential in the treatment of heart disease. It was noted that resveratrol may help decrease LDL ("bad") cholesterol, prevent hardening of the arteries and keep blood pressure in check. Furthermore, preliminary research indicates that resveratrol may fight skin damage caused by ultraviolet light (i.e. against ageing).
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For the full list of publications go to :
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Selected publications:
1. MOHAMMED-ZIEGLER I., BILLES F.: Vibrational spectroscopic calculations on pyrogallol and gallic acid, J. Mol. Struct.-THEOCHEM, 618(3), 259-265 (2002).
2. BILLES F., MOHAMMED-ZIEGLER I., BOMBICZ P.: Vibrational spectroscopic study on the quantum chemical model and the X-ray structure of gallic acid, solvent effect on the structure and spectra, Vibrational Spectroscopy, 43(1), 193-202 (2007).
3. MOHAMMED-ZIEGLER I., HOLMGREN, A., FORSLING, W., LINDBERG, M., RANHEIMER, M.: Mechanism of the Adsorption Process of Pinosylvin and Some Polyhydroxybenzenes onto the Structure of Lignin, Vibrational Spectroscopy, 36(1), 65-72 (2004).
4. BILLES F., MOHAMMED-ZIEGLER I.: Vibrational spectroscopy of phenols and phenolic polymers. Theory, experiment and applications (review) , Appl. Spectrosc. Rev., 42, 369-441 (2007).
5. BILLES F., MOHAMMED-ZIEGLER I., MIKOSCH, H., TYIHÁK E.: Vibrational spectroscopy of resveratrol, Spectrochim. Acta A, 68(3), 669-679 (2007).
6. BILLES F., MOHAMMED-ZIEGLER I., HOLMGREN, A., MIKOSCH, H.: Ab initio equilibrium geometry and vibrational spectroscopic study of pinosylvin, J. Phys. Chem. A, 106(26), 6032-6041 (2002).
