OliveNet 2.0 > Phenols > Secoiridoids> Oleocanthal (Dialdehydic form of decarboxymethyl Ligstroside aglycon)
Oleocanthal (Dialdehydic form of decarboxymethyl Ligstroside aglycon)
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IUPAC Name: 2-(4-hydroxyphenyl)ethyl (E,3S)-4-formyl-3-(2-oxoethyl)hex-4-enoate
Chemical Formula: C17H20O5
Chemical Formula: C17H20O5
Exact Mass: 304.13 g/mol
Exact Mass: 304.13 g/mol
Molecular Weight: 304.34 g/mol
Molecular Weight: 304.34 g/mol
Elemental Analysis: C, 67.09; H, 6.62; O, 26.28
Elemental Analysis: C, 67.09; H, 6.62; O, 26.28
Chemical Structure:
Alternative Names
Alternative Names
(-)-Oleocanthal
Deacetoxy ligstroside aglycon
p-HPEA-EDA
Concentration Analysis
Concentration Analysis
Virgin oil:
96.7[1], 11.8-153-8[2], 45.0-230.0[3], 228.0-335.0[4]
Pharmacology
Pharmacology
Ibuprofen like effects
MeSH classification
MeSH classification
References
References
Gomez-Alonso, S., et al., Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. J Agric Food Chem, 2003. 51(3): p. 667-72.
Lavelli, V., G. Fregapane, and M.D. Salvador, Effect of storage on secoiridoid and tocopherol contents and antioxidant activity of monovarietal extra virgin olive oils. J Agric Food Chem, 2006. 54(8): p. 3002-7.
Lavelli, V. and L. Bondesan, Secoiridoids, tocopherols, and antioxidant activity of monovarietal extra virgin olive oils extracted from destoned fruits. J Agric Food Chem, 2005. 53(4): p. 1102-7.
Gomez-Rico, A., et al., Phenolic and volatile compounds of extra virgin olive oil (Olea europaea L. Cv. Cornicabra) with regard to fruit ripening and irrigation management. J Agric Food Chem, 2006. 54(19): p. 7130-6.
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