チロソール
チロソール | |
---|---|
4-(2-Hydroxyethyl)phenol | |
p-Hydroxyphenethyl alcohol 2-(4-Hydroxyphenyl)ethanol 4-Hydroxyphenylethanol | |
CAS |
501-94-0 |
PubChem | 10393 |
ChemSpider | 9964 |
| |
| |
C8H10O2 | |
モル |
138.164 g/mol |
91–92 °C | |
158 °C at 4 Torr | |
チロソール(
脚注
[- ^ Giovannini C, Straface E, Modesti D, Coni E, Cantafora A, De Vincenzi M, Malorni W, Masella R (1999). “Tyrosol, the major olive oil biophenol, protects against oxidized-LDL-induced injury in Caco-2 cells”. J. Nutr. 129 (7): 1269–1277. PMID 10395586.
- ^ Miró-Casas E, Covas M, Fitó M, Farré-Albadalejo M, Marrugat J, de la Torre R (2003). “Tyrosol and hydroxytyrosol are absorbed from moderate and sustained doses of virgin olive oil in humans”. European journal of clinical nutrition 57 (1): 186–190. doi:10.1038/sj.ejcn.1601532. PMID 12548315.