3.1 Nutritional Importance of Polyphenols
45
Fig. 3.4 Simple phenols from plant foods. The chemical structure of 4-hydroxybenzoic acid.
BKChem version 0.13.0, 2009 (http://bkchem.zirael.org/index.html) has been used for drawing this
structure. The authors thank Carmelo Parisi, currently a student at the Liceo Scientifico Stanislao
Cannizzaro, Palermo, Italy, for the realization of this figure
Fig. 3.5 Chemical structure of oleuropein aglycone, the most important phenolic compound present
in olive cultivars. BKChem version 0.13.0, 2009 (http://bkchem.zirael.org/index.html) has been
used for drawing this structure. The authors thank Carmelo Parisi, currently a student at the Liceo
Scientifico Stanislao Cannizzaro, Palermo, Italy, for the realization of this figure
Fig. 3.6 Simple phenols from plant foods. The chemical structure of tyrosol or 2-(4hydroxyphenyl)ethanol), a phenol compound present in two of the traditional components of the
Mediterranean Diet: wine and virgin olive oil. BKChem version 0.13.0, 2009 (http://bkchem.zirael.
org/index.html) has been used for drawing this structure. The authors thank Carmelo Parisi, currently a student at the Liceo Scientifico Stanislao Cannizzaro, Palermo, Italy, for the realization of
this figure
45
Fig. 3.4 Simple phenols from plant foods. The chemical structure of 4-hydroxybenzoic acid.
BKChem version 0.13.0, 2009 (http://bkchem.zirael.org/index.html) has been used for drawing this
structure. The authors thank Carmelo Parisi, currently a student at the Liceo Scientifico Stanislao
Cannizzaro, Palermo, Italy, for the realization of this figure
Fig. 3.5 Chemical structure of oleuropein aglycone, the most important phenolic compound present
in olive cultivars. BKChem version 0.13.0, 2009 (http://bkchem.zirael.org/index.html) has been
used for drawing this structure. The authors thank Carmelo Parisi, currently a student at the Liceo
Scientifico Stanislao Cannizzaro, Palermo, Italy, for the realization of this figure
Fig. 3.6 Simple phenols from plant foods. The chemical structure of tyrosol or 2-(4hydroxyphenyl)ethanol), a phenol compound present in two of the traditional components of the
Mediterranean Diet: wine and virgin olive oil. BKChem version 0.13.0, 2009 (http://bkchem.zirael.
org/index.html) has been used for drawing this structure. The authors thank Carmelo Parisi, currently a student at the Liceo Scientifico Stanislao Cannizzaro, Palermo, Italy, for the realization of
this figure