Hydroxytyrosol

Hydroxytyrosol
Hydroxytyrosol
Names
Preferred IUPAC name
4-(2-Hydroxyethyl)benzene-1,2-diol
Other names
3-Hydroxytyrosol
3,4-dihydroxyphenylethanol (DOPET)
Dihydroxyphenylethanol
2-(3,4-Di-hydroxyphenyl)-ethanol (DHPE)
3,4-dihydroxyphenolethanol (3,4-DHPEA)[1]
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
DrugBank
ECHA InfoCard 100.114.418 Edit this at Wikidata
EC Number
  • 600-704-3
UNII
  • InChI=1S/C8H10O3/c9-4-3-6-1-2-7(10)8(11)5-6/h1-2,5,9-11H,3-4H2 checkY
    Key: JUUBCHWRXWPFFH-UHFFFAOYSA-N checkY
  • InChI=1/C8H10O3/c9-4-3-6-1-2-7(10)8(11)5-6/h1-2,5,9-11H,3-4H2
    Key: JUUBCHWRXWPFFH-UHFFFAOYAM
  • Oc1ccc(cc1O)CCO
Properties
C8H10O3
Molar mass 154.165 g·mol−1
Appearance colorless solid
5 g/100 ml
Hazards
Occupational safety and health (OHS/OSH):
Main hazards
 Causes skin irritation.

Causes serious eye irritation. May cause respiratory irritation.

GHS labelling:[2]
GHS07: Exclamation mark
Warning
H315, H319, H335
P261, P264, P271, P280, P302+P352, P304+P340, P305+P351+P338, P312, P321, P332+P313, P337+P313, P362, P403+P233, P405, P501
Safety data sheet (SDS) [1]
Related compounds
Related alcohols
 benzyl alcohol, tyrosol
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
☒N verify (what is checkY☒N ?)

Hydroxytyrosol is an organic compound with the formula (HO)2C6H3CH2CH2OH. It is a phenylethanoid, i.e. a relative of phenethyl alcohol. Its derivatives are found in a variety of natural sources, notably olive oils and wines. Hydroxytyrosol is a colorless solid,[3][4] although samples often turn beige during storage. It is a derivative, formally speaking, of catechol.

It or its derivatives occurs in olives and in wines[5][6]

  1. ^ Baldioli M, Servili M, Perretti G, Montedoro GF (1996). "Antioxidant activity of tocopherols and phenolic compounds of virgin olive oil". Journal of the American Oil Chemists' Society. 73 (11): 1589–1593. doi:10.1007/BF02523530. S2CID 84749200.
  2. ^ "Hydroxytyrosol". PubChem. U.S. National Library of Medicine.
  3. ^ Charoenprasert S, Mitchell A (July 2012). "Factors influencing phenolic compounds in table olives (Olea europaea)". Journal of Agricultural and Food Chemistry. 60 (29): 7081–7095. doi:10.1021/jf3017699. PMID 22720792.
  4. ^ Karković Marković A, Torić J, Barbarić M, Jakobušić Brala C (May 2019). "Hydroxytyrosol, Tyrosol and Derivatives and Their Potential Effects on Human Health". Molecules. 24 (10): 2001. doi:10.3390/molecules24102001. PMC 6571782. PMID 31137753.
  5. ^ Fernández-Mar MI, Mateos R, Garcia-Parrilla MC, Puertas B, Cantos-Villar E (2012-02-15). "Bioactive compounds in wine: Resveratrol, hydroxytyrosol and melatonin: A review". Food Chemistry. 130 (4): 797–813. doi:10.1016/j.foodchem.2011.08.023. ISSN 0308-8146.
  6. ^ Hu T, He XW, Jiang JG, Xu XL (February 2014). "Hydroxytyrosol and its potential therapeutic effects". Journal of Agricultural and Food Chemistry. 62 (7): 1449–1455. doi:10.1021/jf405820v. PMID 24479643.