Sentences with word «quinic»

E. coli is well understood, and can not use quinic acid naturally as a source of carbon, so the microbe should not catalyse reactions that compete with the formation of the target acid.

Frost and his colleagues anticipate that, by expressing the gene for the dehydrogenase enzyme, they should be able to produce a microbe that can synthesise quinic acid from an appropriate starting material.

A major step in the process occurs when the microbe oxidises this molecule to 3 - hydroquinate, or DHQ, using the enzyme quinic acid dehydrogenase and an enzyme cofactor known as NAD +, commonly found in nature.

Quinoids, such as quinic acid and benzo - quinone, are important building blocks in the synthesis of many chemicals, from agrochemicals to pharmaceuticals.

Keywords: broccoli (Brassica oleracea L); flavonoids; hydroxycinnamoyl acid derivatives; domestic cooking; HPLC / MS Abstract Total flavonoid and individual hydroxycinnamoyl derivative (sinapic and caffeoyl - quinic acid derivative) contents were evaluated in the edible portions of freshly harvested broccoli (cv Marathon inflorescences) before and after cooking and in the cooking water.

Clear disadvantages were detected when broccoli was microwaved, namely high losses of flavonoids (97 %), sinapic acid derivatives (74 %) and caffeoyl - quinic acid derivatives (87 %).

The researchers say they achieved higher yields (up to 70 per cent) if they purified the quinic acid before adding the oxidising agents (Jour - nal of the American Chemical Society, vol 114, p 9725).

They were amazed at the purity of the quinic acid.

This oxidised the quinic acid to benzoquinone in a 40 per cent yield.

However, the thermodynamically preferred reaction is not the formation of DHQ but rather its reverse - the reduction to quinic acid.

Quinic acid, an important chiral or «handed» molecule that is vital to many multistep reaction schemes in industry, is obtained by expensive extraction processes from plant material.

In the 1950s, chemists discovered that certain microorganisms, such as K. pneumoniae, could «catabolise», or break down, quinic acid into other compounds, a process which provided the organisms with their sole source of carbon during growth.

Chlorogenic acid is a polyphenol and the ester of caffeic acid and quinic acid and is found in all types of coffee, bamboo, potatoes and some fruits, such as apples, pears, tomatoes, blueberries and strawberries.

Furthermore, their high content of organic acids — such as benzoic, malic, quinic, citric, and ellagic acids — have outstanding therapeutic qualities.

The plant supposedly brings balance to both the mind and body, but more specifically, a study recently found that amla is rich in antioxidants like gallic acid, quinic acid, and quercetin, which add yet more steam to the vitamin C train.

Steamed broccoli, on the other hand, lost only 11 percent, 0 percent and 8 percent, respectively, of flavonoids, sinapics, and caffeoyl - quinic derivatives.»

Sunflower also contains other polyphenol compounds that work as natural antioxidants, including chlorgenic acid, quinic acid, and caffeic acids.

Chlorogenic acid is created by adding caffeic acid to quinic acid.

The profile is varied, with the aforementioned lignans like isolariciresinol, and tons of specific antioxidant types including quercetin, quinic acid, terpenes, violaxanthin, kaempferol, rutin, and isorhamnetin.

The malic acid, citric acid, and quinic acid perform as agents on obstinate fat deposits in your lymphatic system.

Cranberries are rich in organic acids such as malic acid, citric acid, and quinic acid that come as vital digestive enzymes.