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street name for lysergic acid diethylamide (同)back breaker, battery-acid, dose, dot, Elvis, loony toons, Lucy in the sky with diamonds, pane, superman, window pane, Zen
any of various water-soluble compounds having a sour taste and capable of turning litmus red and reacting with a base to form a salt
having the characteristics of an acid; "an acid reaction"

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酸性の / 酸味のある,すっぱい(sour) / (言葉・態度などが)厳しい,しんらつな / 酸 / すっぱいもの / 《俗》=LSD

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/06/26 02:15:42」(JST)

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Vanillic acid (4-hydroxy-3-methoxybenzoic acid) is a dihydroxybenzoic acid derivative used as a flavoring agent. It is an oxidized form of vanillin. It is also an intermediate in the production of vanillin from ferulic acid.^[2]^[3]

Occurrence in nature

Vanillic acid UV visible spectrum

The highest amount of vanillic acid in plants known so far is found in the root of Angelica sinensis,^[4] a herb indigenous to China, which is used in traditional Chinese medicine.

Occurrences in food

Açaí oil, obtained from the fruit of the açaí palm (Euterpe oleracea), is rich in vanillic acid (1,616 ± 94 mg/kg).^[5]

It is one of the main natural phenols in argan oil.^[6]

It is also found in wine and vinegar.^[7]

Metabolism

Vanillic acid is one of the main catechins metabolites found in humans after consumption of green tea infusions.^[8]

References

^ "Vanillic acid (4-hydroxy-3-methoxybenzoic acid)". chemicalland21.com. Retrieved 2009-01-28.
^ Lesage-Meessen L, Delattre M, Haon M, Thibault JF, Ceccaldi BC, Brunerie P, Asther M (October 1996). "A two-step bioconversion process for vanillin production from ferulic acid combining Aspergillus niger and Pycnoporus cinnabarinus". J. Biotechnol. 50 (2–3): 107–113. doi:10.1016/0168-1656(96)01552-0. PMID 8987621.
^ Civolani C, Barghini P, Roncetti AR, Ruzzi M, Schiesser A (June 2000). "Bioconversion of ferulic acid into vanillic acid by means of a vanillate-negative mutant of Pseudomonas fluorescens strain BF13". Appl. Environ. Microbiol. 66 (6): 2311–2317. doi:10.1128/AEM.66.6.2311-2317.2000. PMC 110519. PMID 10831404.
^ Duke, JA (1992). Handbook of phytochemical constituents of GRAS herbs and other economic plants. CRC Press, 999 edition. ISBN 978-0-8493-3865-6.
^ Pacheco-Palencia LA, Mertens-Talcott S, Talcott ST (Jun 2008). "Chemical composition, antioxidant properties, and thermal stability of a phytochemical enriched oil from Acai (Euterpe oleracea Mart.)". J Agric Food Chem 56 (12): 4631–4636. doi:10.1021/jf800161u. PMID 18522407.
^ Phenols and Polyphenols from Argania spinosa. Z. Charrouf and D. Guillaume, American Journal of Food Technology, 2007, 2, pp. 679–683, doi:10.3923/ajft.2007.679.683
^ Analysis of polyphenolic compounds of different vinegar samples. Miguel Carrero Gálvez, Carmelo García Barroso and Juan Antonio Pérez-Bustamante, Zeitschrift für Lebensmitteluntersuhung und -Forschung A, Volume 199, Number 1, pp. 29–31, doi:10.1007/BF01192948
^ Catechin metabolites after intake of green tea infusions. P. G. Pietta, P. Simonetti, C. Gardana, A. Brusamolino, P. Morazzoni and E. Bombardelli, BioFactors, 1998, Volume 8, Issue 1–2, pp. 111–118,doi:10.1002/biof.5520080119

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English Journal

Changes in antioxidant activity and phenolic acid composition of tarhana with steel-cut oats.

Kilci A, Gocmen D.Author information Uludag University, Faculty of Agric., Dep. of Food Eng., 16059 Gorukle-Bursa, Turkey. Electronic address: yukselciasli@gmail.com.AbstractSteel-cut oats (SCO) was used to replace wheat flour in the tarhana formulation (control) at the levels of 10%, 20%, 30% and 40% (w/w). Control sample included no SCO. Substitution of wheat flour in tarhana formulation with SCO affected the mineral contents positively. SCO additions also increased phenolic acid contents of tarhana samples. The most abundant phenolic acids were ferulic and vanillic acids, followed by syringic acid in the samples with SCO. Tarhana samples with SCO also showed higher antioxidant activities than the control. Compared with the control, the total phenolic content increased when the level of SCO addition was increased. SCO addition did not have a deteriorative effect on sensory properties of tarhana samples and resulted in acceptable soup properties in terms of overall acceptability. SCO addition improved the nutritional and functional properties of tarhana by causing increases in antioxidant activity, phenolic content and phenolic acids.
Food chemistry.Food Chem.2014 Feb 15;145:777-83. doi: 10.1016/j.foodchem.2013.08.126. Epub 2013 Sep 7.
Steel-cut oats (SCO) was used to replace wheat flour in the tarhana formulation (control) at the levels of 10%, 20%, 30% and 40% (w/w). Control sample included no SCO. Substitution of wheat flour in tarhana formulation with SCO affected the mineral contents positively. SCO additions also increased p
PMID 24128544

Antioxidant activity and phenolic profile of different parts of Bene (Pistacia atlantica subsp. kurdica) fruits.

Hatamnia AA, Abbaspour N, Darvishzadeh R.Author information Department of Biology, Faculty of Science, Urmia University, Urmia, Iran. Electronic address: hatamniya60@gmail.com.AbstractFive genotypes of Bene were collected from West Azerbaijan, Kurdistan, Kermanshah and Ilam provinces, Iran. Total phenolic and flavonoid contents were determined and antioxidant activity of the extracts were measured using different assays: FRAP, nitric oxide radical scavenging and DPPH. Total phenolic and flavonoid contents of the hull extracts were significantly higher than shell and kernel extracts. In hull extracts, positive correlation coefficient was observed between total phenolic content and FRAP (R(2) = 0.98) and DPPH (R(2) = 0.66) assays. The results showed that, the highest antioxidant activity of hull extract may be attributed to higher total phenolic content. Analyzing the phenolic composition using HPLC, sinapic acid, vanillic acid and p-hydroxybenzoic acid were found in hull and shell extracts of all genotypes. Among all the genotypes studied here, B4 showed the highest phenolic content and antioxidant activity.
Food chemistry.Food Chem.2014 Feb 15;145:306-11. doi: 10.1016/j.foodchem.2013.08.031. Epub 2013 Aug 27.
Five genotypes of Bene were collected from West Azerbaijan, Kurdistan, Kermanshah and Ilam provinces, Iran. Total phenolic and flavonoid contents were determined and antioxidant activity of the extracts were measured using different assays: FRAP, nitric oxide radical scavenging and DPPH. Total pheno
PMID 24128482

Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering.

Shao Y, Xu F, Sun X, Bao J, Beta T.Author information Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, 310029, China; Department of Food Science, University of Manitoba, Winnipeg R3T 2N2, Canada.AbstractThis study investigated differences in total phenolic content (TPC), antioxidant capacity, and phenolic acids in free, conjugated and bound fractions of white (unpolished), red and black rice at 1-, 2-, and 3-weeks of grain development after flowering and at maturity. Unlike the TPC (mg/100g) of white rice (14.6-33.4) and red rice (66.8-422.2) which was significantly higher at 1-week than at later stages, the TPC of black rice (56.5-82.0) was highest at maturity. The antioxidant capacity measured by DPPH radical scavenging and ORAC methods generally followed a similar trend as TPC. Only black rice had detectable anthocyanins (26.5-174.7mg/100g). Cyanidin-3-glucoside (C3G) and peonidin-3-glucoside (P3G) were the main anthocyanins in black rice showing significantly higher levels at 2- and 3-weeks than at 1-week development and at maturity. At all stages, the phenolic acids existed mainly in the bound form as detected by HPLC and confirmed by LC-MS/MS. Black rice (20.1-31.7mg/100g) had higher total bound phenolic acids than white rice and red rice (7.0-11.8mg/100g). Protocatechuic acid was detected in red rice and black rice with relatively high levels at 1-week development (1.41mg/100g) and at maturity (4.48mg/100g), respectively. Vanillic acid (2.4-5.4mg/100g) was detected only in black rice where it peaked at maturity. p-Coumaric acid (<3.5mg/100g) did not differ significantly at most stages with somewhat high levels at 1-week for red and black rice. Ferulic acid (4.0-17.9mg/100g), the most abundant bound phenolic acid, had an inconsistent trend with higher levels being observed in black rice where it peaked at maturity. Isoferulic acid levels (0.8-1.6mg/100g) were generally low with slightly elevated values being observed at maturity. Overall black rice had higher total bound phenolic acids than white and red rice while white rice at all stages of development after flowering.
Food chemistry.Food Chem.2014 Jan 15;143:90-6. doi: 10.1016/j.foodchem.2013.07.042. Epub 2013 Jul 19.
This study investigated differences in total phenolic content (TPC), antioxidant capacity, and phenolic acids in free, conjugated and bound fractions of white (unpolished), red and black rice at 1-, 2-, and 3-weeks of grain development after flowering and at maturity. Unlike the TPC (mg/100g) of whi
PMID 24054217

Japanese Journal

Oxidative Degradation of 4-Hydroxyacetophenone in Arthrobacter sp. TGJ4

TANIHATA Yoshiki,WATANABE Manami,MITSUKURA Koichi [他]
Bioscience, Biotechnology, and Biochemistry 76(4), 838-840, 2012-04
NAID 40019233869

Antioxidative Properties of Vanillic Acid Esters in Multiple Antioxidant Assays

TAI Akihiro,SAWANO Takeshi,ITO Hideyuki
Bioscience, biotechnology, and biochemistry 76(2), 314-318, 2012-02-23
NAID 10030399849

「バニリン酸」

Vanillic acid^[1]
Names
	IUPAC name 4-Hydroxy-3-methoxybenzoic acid
	Other names 4-Hydroxy-m-anisic acid, Vanillate
Identifiers
CAS Registry Number	121-34-6
ChEBI	CHEBI:30816
ChEMBL	ChEMBL120568
ChemSpider	8155
	InChI InChI=1S/C8H8O4/c1-12-7-4-5(8(10)11)2-3-6(7)9/h2-4,9H,1H3,(H,10,11) ; Key: WKOLLVMJNQIZCI-UHFFFAOYSA-N ; InChI=1/C8H8O4/c1-12-7-4-5(8(10)11)2-3-6(7)9/h2-4,9H,1H3,(H,10,11); Key: WKOLLVMJNQIZCI-UHFFFAOYAH ;
Jmol-3D images	Image
PubChem	8468
	SMILES COc1cc(ccc1O)C(=O)O ;
Properties
Chemical formula	C8H8O4
Molar mass	168.14 g/mol
Appearance	White to light yellow powder or crystals
Melting point	210 to 213 °C (410 to 415 °F; 483 to 486 K)
Hazards
NFPA 704	0 1 0
Related compounds
Related compounds	Vanillin, vanillyl alcohol
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
	verify (what is: /?)
	Infobox references

　　[★]

英: vanillic acid

バニラ香料成分

ホモバニリン酸はバニリン酸に炭素が一つ多くついた構造。システインとホモシステインの関係と同じである

バニリン酸

ホモバニリン酸

「homovanillic acid」

　　[★] ホモバニリン酸 HVA

[urlVANILLIC_ACID_.283-METHOXY-4-HYDROXYBENZOIC_ACID.29-1] "Vanillic acid (4-hydroxy-3-methoxybenzoic acid)". chemicalland21.com. Retrieved 2009-01-28.

[pmid8987621-2] Lesage-Meessen L, Delattre M, Haon M, Thibault JF, Ceccaldi BC, Brunerie P, Asther M (October 1996). "A two-step bioconversion process for vanillin production from ferulic acid combining Aspergillus niger and Pycnoporus cinnabarinus". J. Biotechnol. 50 (2–3): 107–113. doi:10.1016/0168-1656(96)01552-0. PMID 8987621.

[pmid10831404-3] Civolani C, Barghini P, Roncetti AR, Ruzzi M, Schiesser A (June 2000). "Bioconversion of ferulic acid into vanillic acid by means of a vanillate-negative mutant of Pseudomonas fluorescens strain BF13". Appl. Environ. Microbiol. 66 (6): 2311–2317. doi:10.1128/AEM.66.6.2311-2317.2000. PMC 110519. PMID 10831404.

[4] Duke, JA (1992). Handbook of phytochemical constituents of GRAS herbs and other economic plants. CRC Press, 999 edition. ISBN 978-0-8493-3865-6.

[5] Pacheco-Palencia LA, Mertens-Talcott S, Talcott ST (Jun 2008). "Chemical composition, antioxidant properties, and thermal stability of a phytochemical enriched oil from Acai (Euterpe oleracea Mart.)". J Agric Food Chem 56 (12): 4631–4636. doi:10.1021/jf800161u. PMID 18522407.

[6] Phenols and Polyphenols from Argania spinosa. Z. Charrouf and D. Guillaume, American Journal of Food Technology, 2007, 2, pp. 679–683, doi:10.3923/ajft.2007.679.683

[7] Analysis of polyphenolic compounds of different vinegar samples. Miguel Carrero Gálvez, Carmelo García Barroso and Juan Antonio Pérez-Bustamante, Zeitschrift für Lebensmitteluntersuhung und -Forschung A, Volume 199, Number 1, pp. 29–31, doi:10.1007/BF01192948

[8] Catechin metabolites after intake of green tea infusions. P. G. Pietta, P. Simonetti, C. Gardana, A. Brusamolino, P. Morazzoni and E. Bombardelli, BioFactors, 1998, Volume 8, Issue 1–2, pp. 111–118,doi:10.1002/biof.5520080119

匿名

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案内

案内

vanillic acid