Monday, December 7, 2020

Phenolics in banana: Gallic acid

Major polyphenolic compound found in banana having antioxidant properties and are known for providing health benefits. Antioxidants express their mechanism through chelation of metal ion, regulation of gene expression, and the co-antioxidants. Various phenolics present in banana have been identified as follows: gallic acid, catechin, epicatechin, tannins, and anthocyanins.

Gallic acid (3, 4, 5-trihydroxybenzoic acid) is one of the most abundant phenolic acids in the plant kingdom and naturally occurring polyphenolic compound found in processed beverages such as red wines and green teas. It occurs in plants in the form of free acids, esters, catechin derivatives and hydrolysable tannins.

Gallic acid extracted from different natural sources has been implicated to possess potency to ameliorate neurodegenerative disorders and aging. Furthermore, large number of reseach explorations are available to show its ability for the treatment of diabetes, ischemic heart diseases, ulcer and other ailments.

This compound also has been reported to have therapeutic activities in gastrointestinal, metabolic, cancer, and cardiovascular disorders.

Gallic acid and its derivatives such as lauryl gallate, propyl gallate, octyl gallate, tetradecyl gallate, and hexadecyl gallate, can inhibit the oxidation and rancidity of oils and fats and because of that, they can be useful as additives in the food industry.

Research suggested that gallic acid has neuroprotective activity against 6-OHDA induced oxidative stress via enhancement of cerebral antioxidant defense. Gallic acid, founded by investigators to antioxidant properties of polyphenols have been exploited in the inhibition of fibrillar protein deposits that lead to disorders like Alzheimer’s and Parkinson’s disease.
Phenolics in banana: Gallic acid


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