gallic acid (Q375837)

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3,4,5-trihydroxybenzoic acid
  • pyrogallol-5-carboxylic acid
  • 3,4,5-Trihydroxy-Benzoate
  • 3,4,5-Trihydroxy-Benzoic acid
edit
Language Label Description Also known as
English
gallic acid
3,4,5-trihydroxybenzoic acid
  • pyrogallol-5-carboxylic acid
  • 3,4,5-Trihydroxy-Benzoate
  • 3,4,5-Trihydroxy-Benzoic acid

Statements

mass
170.022 dalton
1 reference
stated in
PubChem
PubChem CID
370
language of work or name
English
title
Gallic acid (English)
retrieved
19 October 2016
conjugate base
gallate
0 references
chemical formula
C₇H₆O₅
1 reference
stated in
PubChem
PubChem CID
370
language of work or name
English
title
Gallic acid (English)
retrieved
19 November 2016
canonical SMILES
C1=C(C=C(C(=C1O)O)O)C(=O)O
1 reference
stated in
PubChem
PubChem CID
370
language of work or name
English
title
Gallic acid (English)
retrieved
19 November 2016
isomeric SMILES
O=C(O)c1cc(O)c(O)c(O)c1
0 references
found in taxon
Vitis vinifera
31 references
stated in
Fractional extraction of compounds from grape seeds by supercritical fluid extraction and analysis for antimicrobial and agrochemical activities.
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Transcriptome and metabolite profiling reveals that prolonged drought modulates the phenylpropanoid and terpenoid pathway in white grapes (Vitis vinifera L.).
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Multi-Omics and Integrated Network Analyses Reveal New Insights into the Systems Relationships between Metabolites, Structural Genes, and Transcriptional Regulators in Developing Grape Berries (Vitis vinifera L.) Exposed to Water Deficit
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Determination of some pharmacologically active phenolic acids in juices by high-performance liquid chromatography.
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Determination of trans-resveratrol and other polyphenols in wines by a continuous flow sample clean-up system followed by capillary electrophoresis separation
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Extraction of polyphenolic compounds from grape seeds with near critical carbon dioxide
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Changes and importance of oligomeric procyanidins during maturation of grape seeds
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Characterisation of oligomeric and polymeric procyanidins from grape seeds by liquid secondary ion mass spectrometry
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Characterization of procyanidins of Vitis vinifera variety Tinta del Pais grape seeds
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Quantitative analysis of polymeric procyanidins (Tannins) from grape (Vitis vinifera) seeds by reverse phase high-performance liquid chromatography
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Isolation and characterization of endothelium-dependent vasorelaxing compounds from grape seeds
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Red grape juice inhibits iron availability: application of an in vitro digestion/caco-2 cell model.
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Antioxidant activity and radioprotective effects against chromosomal damage induced in vivo by X-rays of flavan-3-ols (Procyanidins) from grape seeds (Vitis vinifera): comparative study versus other phenolic and organic compounds
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Extraction of Natural Complex Phenols and Tannins from Grape Seeds by Using Supercritical Mixtures of Carbon Dioxide and Alcohol
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DETERMINATION OF CATECHINS IN COMMERCIAL GRAPE SEED EXTRACT
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Fractionation of grape seed extract and identification of gallic acid as one of the major active constituents causing growth inhibition and apoptotic death of DU145 human prostate carcinoma cells.
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Phenolic Compositions of Grapevine Shoot Tips Collected in Different Months and their Effects on the Explant Browning
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Analysis of phenolic constituents of biological interest in red wines by high-performance liquid chromatography.
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Direct determination of phenolic compounds in Sicilian wines by liquid chromatography with PDA and MS detection
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Distinguishing organic wines from normal wines on the basis of concentrations of phenolic compounds and spectral data
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High-performance Liquid Chromatographic Determination of Some Phenolic Acids of Turkish Commercial Wines: An Electrochemical Approach
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Phenolic compounds and total antioxidant potential of commercial wines
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Phenolics in White Free Run Juices and Wines from Penedès by High-Performance Liquid Chromatography: Changes during Vinification
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Polyphenols content in some Italian red wines of different geographical origins
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Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins
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Relationship among antioxidant activity, vasodilation capacity, and phenolic content of red wines
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RP-HPLC analysis of phenolic compounds and flavonoids in beverages and plant extracts using a CoulArray detector.
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Separation of phenolic compounds by high-performance liquid chromatography with absorbance and fluorimetric detection.
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The Phenolic Composition of South African Pinotage, Shiraz and Cabernet Sauvignon Wines
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Wine phenolics: contribution to dietary intake and bioavailability
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Determination of free and total phenolic acids in plant-derived foods by HPLC with diode-array detection.
Camellia sinensis
12 references
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Separation of the components in black tea infusion by chromatography on Toyopearl.
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Inhibition of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) mutagenicity by black and green tea extracts and polyphenols.
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Survey of Catechins, Gallic Acid, and Methylxanthines in Green, Oolong, Pu-erh, and Black Teas
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Tannins and Related Compounds. CXIV. Structures of Novel Fermentation Products, Theogallinin, Theaflavonin and Desgalloyl Theaflavonin from Black Tea, and Changes of Tea Leaf Polyphenols during Fermentation.
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Black tea represents a major source of dietary phenolics among regular tea drinkers.
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Characterisation of polyphenols in green, oolong, and black teas, and in coffee, using cyclic voltammetry
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Characterization of the antioxidant functions of flavonoids and proanthocyanidins in Mauritian black teas
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Composition of Polyphenols in Fresh Tea Leaves and Associations of Their Oxygen-Radical-Absorbing Capacity with Antiproliferative Actions in Fibroblast Cells
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Isocratic elution system for the determination of catechins, caffeine and gallic acid in green tea using HPLC
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On-line high-performance liquid chromatography analysis of the antioxidant activity of phenolic compounds in green and black tea.
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Preliminary investigation into development of HPLC with UV and MS-electrospray detection for the analysis of tea catechins
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Medicinal flowers. XIV. New acylated oleanane-type triterpene oligoglycosides with antiallergic activity from flower buds of chinese tea plant (Camellia sinensis).