Polifenol

Polifenol (polyphenol) adalah jenis sebatian organik semulajadi yang dicirikan melalui keberadaan unit fenol yang banyak;^[1] sebatian-sebatian ini banyak didapatti dalam tumbuh-tumbuhan^[2]^[3] serta juga haiwan tertentu seperti artropod (merangkumi spesies serangga^[4] dan krustasea^[5]) dalam pelbagai struktur.

Polifenol umum disepakati pengkaji sebagai produk semula jadi "yang mempunyai struktur polifenol (iaitu, beberapa kumpulan hidroksil pada cincin aromatik)" termasuk empat kelas utama: "asid fenolik, flavonoid, stilbena dan lignan".^[6]

Rujukan sunting

^ Quideau, S. P.; Deffieux, D.; Douat-Casassus, C. L.; Pouységu, L. (2011). "Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis". Angewandte Chemie International Edition. 50 (3): 586–621. doi:10.1002/anie.201000044. PMID 21226137.
^ "Flavonoids". Micronutrient Information Center, Linus Pauling Institute, Oregon State University. 1 Februari 2016. Dicapai pada 28 Oktober 2020.
^ Nonaka, G. (1989). "Isolation and structure elucidation of tannins" (PDF). Pure Appl. Chem. 61 (3): 357–360. doi:10.1351/pac198961030357.
^ Wigglesworth, V. B. (1988). "The source of lipids and polyphenols for the insect cuticle: The role of fat body, oenocytes and oenocytoids". Tissue and Cell. 20 (6): 919–932. doi:10.1016/0040-8166(88)90033-X. PMID 18620248.
^ Dennell, R. (1947). "The Occurrence and Significance of Phenolic Hardening in the Newly Formed Cuticle of Crustacea decapoda". Proceedings of the Royal Society B: Biological Sciences. 134 (877): 485–503. Bibcode:1947RSPSB.134..485D. doi:10.1098/rspb.1947.0027. PMID 20265564.
^ Manach, Claudine; Scalbert, Augustin; Morand, Christine; Rémésy, Christian; Jiménez, Liliana (Mei 2004). "Polyphenols: food sources and bioavailability". The American Journal of Clinical Nutrition. 79 (5): 727–747. doi:10.1093/ajcn/79.5.727. ISSN 0002-9165. PMID 15113710.

Pautan luar sunting

Phenol-Explorer, pangkalan data elektronik kandungan polifenol dalam makanan
Groupe Polyphenols, masyarakat yang berdedikasi untuk kajian polifenol

[Quideau-1] Quideau, S. P.; Deffieux, D.; Douat-Casassus, C. L.; Pouységu, L. (2011). "Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis". Angewandte Chemie International Edition. 50 (3): 586–621. doi:10.1002/anie.201000044. PMID 21226137.

[lpi-2] "Flavonoids". Micronutrient Information Center, Linus Pauling Institute, Oregon State University. 1 Februari 2016. Dicapai pada 28 Oktober 2020.

[Nonaka-3] Nonaka, G. (1989). "Isolation and structure elucidation of tannins" (PDF). Pure Appl. Chem. 61 (3): 357–360. doi:10.1351/pac198961030357.

[4] Wigglesworth, V. B. (1988). "The source of lipids and polyphenols for the insect cuticle: The role of fat body, oenocytes and oenocytoids". Tissue and Cell. 20 (6): 919–932. doi:10.1016/0040-8166(88)90033-X. PMID 18620248.

[5] Dennell, R. (1947). "The Occurrence and Significance of Phenolic Hardening in the Newly Formed Cuticle of Crustacea decapoda". Proceedings of the Royal Society B: Biological Sciences. 134 (877): 485–503. Bibcode:1947RSPSB.134..485D. doi:10.1098/rspb.1947.0027. PMID 20265564.

[manach-6] Manach, Claudine; Scalbert, Augustin; Morand, Christine; Rémésy, Christian; Jiménez, Liliana (Mei 2004). "Polyphenols: food sources and bioavailability". The American Journal of Clinical Nutrition. 79 (5): 727–747. doi:10.1093/ajcn/79.5.727. ISSN 0002-9165. PMID 15113710.

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