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plants and microorganisms, with variation between and within species. Although similar
to alcohols, phenols have unique properties and are not classified as alcohols (since the
hydroxyl group is not bonded to a saturated carbon atom). They have
higher acidities due to the aromatic ring's tight coupling with the oxygen and a relatively
loose bond between the oxygen and hydrogen. The acidity of the hydroxyl group in
phenols is commonly intermediate between that of aliphaticalcohols and carboxylic
acids (their pKa is usually between 10 and 12). Loss of a positive hydrogen ion (H +) from
the hydroxyl group of a phenol forms a corresponding negative phenolate
ion or phenoxide ion, and the corresponding salts are
called phenolates or phenoxides, although the term aryloxides is preferred according
to theIUPAC Gold Book. Phenols can have two or more hydroxy groups bonded to the
aromatic ring(s) in the same molecule. The simplest examples are the
three benzenediols, each having two hydroxy groups on a benzene ring. Organisms that
synthesize phenolic compounds do so in response to ecological pressures such as
pathogen and insect attack, UV radiation and wounding. As they are present in food
consumed in human diets and in plants used in traditional medicine of several cultures,
their role in human health and disease is a subject of research. Some phenols are
germicidal and are used in formulating disinfectants. Others
possess estrogenic or endocrine disrupting activity.
Phenolic compounds including simple phenols and phenolic acids,
hydroxycinnamic acid derivatives and flavonoids are bioactive
substances occurring widely in food plants. Phenolic compounds are
closely associated with the sensory and nutritional quality of fresh and
processed plant foods. The enzymatic browning reaction of phenolic
compounds, catalyzed by polyphenoloxidase, could cause the
formation of undesirable color and flavor and the loss of nutrient in
fruits and vegetables. Many phenolic compounds in plants are good
sources of natural antioxidants. It is a great interest in recent years that
many phenolic compounds in foods have inhibitory effects on
mutagenesis and carcinogenesis.The term 'phenolic' or 'polyphenol' can be defined
chemically as a substance which possesses an aromatic ring bearing one or more
hydroxy substituents, includingfunctional derivatives (esters, methyl ethers, glycosides
etc.). Most phenolics have two or more hydroxyl groups and are bioactive substances
occurring widely in food plants that are eaten regularly by substantial numbers of
people.
Phenolics are not the only cause of these maladies, and phenolic therapy is not a
"cureall", but Scientific studies and anecdotal experiences demonstrate that phenolics
do play a large part in many disease processes.Plants produce a large variety of
secondary compounds containing a phenol group. These phenolic compounds are
synthesized via two different routes: the shikimate pathway and the acetate-malonate
pathway, and thus represent a heterogeneous group. The shikimate pathway
participates in the synthesis of most plant phenolics, whereas the malonate pathway is