cinnamic acids

Quoted message said:

Subject: cinnamic acids
From: [email hidden]
Date: 2/25/2004 7:56 AM Mountain Standard Time
Message-id: <[email hidden]>

What are the health benefits of cinnamic acids, and in what foods are they found

Cinnamic acid is an iron chelator and has been shown to be beneficial to those with diabetes a
disease which has been found to be closely related to elevated iron levels in the body.

Free Radic Biol Med. 1997;22(5):861-70. Related Articles, Links

Complexes of iron with phenolic compounds from soybean nodules and other legume tissues: prooxidant
and antioxidant properties.

Moran JF, Klucas RV, Grayer RJ, Abian J, Becana M.

Departamento de Nutricion Vegetal, Estacion Experimental de Aula Dei, CSIC, Zaragoza, Spain.

The low-molecular-mass fraction of the soybean nodule cytosol contains Fe capable of catalyzing free
radical production through Fenton chemistry. A large portion of the pool of catalytic Fe, measured
as bleomycin-detectable Fe, was characterized as complexes of Fe with phenolic compounds of three
classes: phenolic acids, cinnamic acids, and flavonoids. Many of these compounds, along with other
phenolics present in legume tissues, were used for a systematic structure-activity relationship
study. All phenolics tested were able to chelate Fe, as judged from their inhibitory effect on site-
specific deoxyribose degradation (minus EDTA assay). However, only those having catechol,
pyrogallol, or 3-hydroxy-4-carbonyl groupings were potent chelators and reductants of Fe3+ at pH
5.5. The same phenolics promoted oxidative damage to DNA (bleomycin assay) and to deoxyribose (plus
EDTA assay), but inhibited linolenic acid peroxidation by chelating and reducing Fe3+ and by
neutralizing lipid radicals. Also, phenolics having a pyrogallol nucleus attenuated the free radical-
mediated inactivation of glutamine synthetase, which was used as a model system, by chelating Fe2+.
It is reasoned that under the microaerobic (10-20 nM O2) and acidic (pH 5.5-6.4) conditions
prevailing in nodules, phenolics are likely to act primarily as antioxidants, decreasing oxidative
damage to biomolecules.

PMID: 9119255 [PubMed - indexed for MEDLINE]

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Who loves ya. Tom

Jesus Was A Vegetarian! jesuswasavegetarian.7h.comjesuswasavegetarian.7h.comOpen ↗ Man Is A Herbivore!
pages.ivillage.commanisaherbivoreOpen ↗ DEAD PEOPLE WALKING
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The abstract below does not address diabetes except in an inderect strech, and in no way supports
your sweeping claim about iron and diabetes. To be able to clarify for others those misdirections
your agenda makes is reason enough to address your posts, quite apart from thinking you will
participate in a dialog about your notions. We will of course be happy to entertain any substanual
info that supports your sweeping claims about iron and diabetes. Those related to genetic disorders
for iron overload and other such rare relationships to diabetes notwithstanding, are not proof. They
are just as well support for the idea that diabetes promotes other disorders, such as those whose
symptoms might exibit the presence of iron in some manner. Indeed, diabetics might be found to be
anemic in some regards compared to the general population, if one were to look closely at the
lituarture.

Quoted message said:

Cinnamic acid is an iron chelator and has been shown to be beneficial to those with diabetes a
disease which has been found to be closely related to elevated iron levels in the body.

Free Radic Biol Med. 1997;22(5):861-70. Related Articles, Links

Complexes of iron with phenolic compounds from soybean nodules and other legume tissues: prooxidant
and antioxidant properties.

Moran JF, Klucas RV, Grayer RJ, Abian J, Becana M.

Departamento de Nutricion Vegetal, Estacion Experimental de Aula Dei, CSIC, Zaragoza, Spain.

The low-molecular-mass fraction of the soybean nodule cytosol contains Fe capable of catalyzing
free radical production through Fenton chemistry. A large portion of the pool of catalytic Fe,
measured as bleomycin-detectable Fe, was characterized as complexes of Fe with phenolic compounds
of three classes: phenolic acids, cinnamic acids, and flavonoids. Many of these compounds, along
with other phenolics present in legume tissues, were used for a systematic structure-activity
relationship study. All phenolics tested were able to chelate Fe, as judged from their inhibitory
effect on site-specific deoxyribose degradation (minus EDTA assay). However, only those having
catechol, pyrogallol, or 3-hydroxy-4-carbonyl groupings were potent chelators and reductants of
Fe3+ at pH 5.5. The same phenolics promoted oxidative damage to DNA (bleomycin assay) and to
deoxyribose (plus EDTA assay), but inhibited linolenic acid peroxidation by chelating and reducing
Fe3+ and by neutralizing lipid radicals. Also, phenolics having a pyrogallol nucleus attenuated the
free radical-mediated inactivation of glutamine synthetase, which was used as a model system, by
chelating Fe2+. It is reasoned that under the microaerobic (10-20 nM O2) and acidic (pH 5.5-6.4)
conditions prevailing in nodules, phenolics are likely to act primarily as antioxidants, decreasing
oxidative damage to biomolecules.

PMID: 9119255 [PubMed - indexed for MEDLINE]

--------------------------------------------------------------------------
------

Who loves ya. Tom

Jesus Was A Vegetarian! jesuswasavegetarian.7h.comjesuswasavegetarian.7h.comOpen ↗ Man Is A Herbivore!
pages.ivillage.commanisaherbivoreOpen ↗ DEAD PEOPLE WALKING
pages.ivillage.comdeadpeoplewalkingOpen ↗

[email hidden] wrote in message news:<[email hidden]>...

Quoted message said:

What are the health benefits of cinnamic acids, and in what foods are they found

CINNAMIC ACID, or PHENYLACRYLIC Acm, C9H8O2 or C6HICH: CH~COOH, an acid found in the form of its
benzyl ester in Peru and Tolu balsams, in storax and in some gumbenzoins. It can be prepared by the
reduction of phenyl propi-. olic acid with zinc and acetic acid, by heating benzal malonic acid, by
the condensation of ethyl acetate with benzaldehyde in. the presence of sodium ethylate or by the
so-called Perkin reaction ; the latter being the method commonly employed. In making the acid by
this process benzaldehyde, acetic anhydride and anhydrous sodium acetate are heated for some hours
to about 180 C., the resulting product is made alkaline with sodium carbonate, and any excess of
benzaldehyde removed by a current of steam. The residual liquor is filtered and acidified with
hydrochloric acid, when cinnamic acid is precipitated, C6H5CHO+ CHICOONa = CSHSCH :CH.COONa+HzO. It
may be purified by recrystallization from hot water. Considerable controversy has taken place as to
the course pursued by this reaction, but the matter has been definitely settled by the work of R.
Fittig and his pupils (Annalen, 1883, 216, pp. 100, 115; 5885, 227, pp. 55,
119), in which it was shown that the aldehyde forms an addition compound with the sodium salt of the
fatty acid, and that the acetic anhydride plays the part of a dehydrating agent. Cinnaniic acid
crystallizes in needles or prisms, melting at 33 C.; on reduction it gives phenyl propionic
acid, C6H5.CH2.CH2.COOH. Nitric acid oxidizes it to benzoic acid and acetic acid. Potash fusion
decomposes it into benzoic and acetic acids. Being an unsaturated acid it combines directly with
hydrochloric acid, hydrobromic acid, bromine, &c. On nitration it gives a mixture of ortho and
para nitrocinnamic acids, the former of which is of historical importance, as by converting it
into orthonitrophenyl propiolic acid A. Baeyer was enabled to carry out the complete synthesis
of indigo (q.v.). Reduction of orthonitrocinnamic acid gives orthoaminocinnamic acid,
C6H4(NH2)CH :CH~COOH, which is of theoretical importance, as it readily gives a quinoline
derivative. An isomer of cinnamic acid known as allo-cinnamic acid is also known. For the oxy-
cinnalnic acids see COUMARIN.