- enzymology, a 3-
hydroxybenzyl-alcohol
dehydrogenase (EC 1.1.1.97) is an
enzyme that
catalyzes the
chemical reaction 3-
hydroxybenzyl alcohol + NADP+ ⇌...
- 4-
Hydroxybenzyl isothiocyanate is a
naturally occurring isothiocyanate. It is
formed as a
degradation product of
sinalbin from
white mustard and contributes...
-
gastrodin can be
found in the
orchid G. elata. It also
produces 2,4-Bis(4-
hydroxybenzyl) phenol, gastrol,
gastrodigenin and
other related compounds. The herb...
- 2,4-Bis(4-
hydroxybenzyl)phenol is a
phenolic compound produced by the
saprophytic orchid Gastrodia elata and by the myco-heterotroph
orchid Galeola faberi...
-
phenolic compound found in the semi
aquatic orchid Habenaria repens "4-
hydroxybenzyl alcohol, 623-05-2". Hayashi, J.; Sekine, T.; Deguchi, S.; Lin, Q.; Horie...
- make
different flavors and intensities.
Allyl isothiocyanate and 4-
hydroxybenzyl isothiocyanate are
responsible for the sharp, hot,
pungent sensation...
- Tris(3,5-di-tert-butyl-4-
hydroxybenzyl)
isocyanurate is a
chemical compound used as a
polymer stabilizer in plastics. Like
other hindered phenols it acts...
- α-Methyl-p-tyrosine (AMPT), or
simply α-methyltyrosine, also
known in its
chiral 2-(S) form as metirosine, is a
tyrosine hydroxylase enzyme inhibitor and...
- (Br****ica hirta) does not
yield allyl isothiocyanate, but the
milder 4-
Hydroxybenzyl isothiocyanate degraded from
sinalbin rather than sinigrin.
Allyl isothiocyanate...
-
mustard oil 4-
hydroxybenzyl isothiocyanate by the
enzyme myrosinase. The less
sharp taste of
white mustard is
because 4-
hydroxybenzyl isothiocyanate...
