Grandinin Explained

Grandinin is an ellagitannin. It can be found in Melaleuca quinquenervia leaves^[1] and in oaks species like the North American white oak (Quercus alba) and European red oak (Quercus robur).^[2] It shows antioxydant activity.^[1] It is an astringent compound. It is also found in wine, red^[3] or white,^[4] aged in oak barrels.

It is a castalagin glycoside^[5] by binding of the pentose lyxose.^[6] It contains a nonahydroxytriphenic acid moiety.

It suppresses the phosphorylation of the epidermal growth factor receptor in human colon carcinoma cells.^[5]

See also

• Phenolic compounds in wine

Notes and References

1. Polyphenols of Melaleuca quinquenervia leaves - pharmacological studies of grandinin. Moharram F. A., Marzouk M. S., El-Toumy S. A. A., Ahmed A. A. E. and Aboutabl E. A., Phytotherapy Research, Volume 17 Issue 7, Pages 767-773,
2. Mämmelä . P. . Savolainen . H. . Lindroos . L. . Kangas . J. . Vartiainen . T. . Analysis of oak tannins by liquid chromatography-electrospray ionisation mass spectrometry . 10.1016/S0021-9673(00)00624-5 . Journal of Chromatography A . 891 . 1 . 75–83 . 2000 . 10999626.
3. García-Estévez . I. . Escribano-Bailón . M. T. . Rivas-Gonzalo . J. N. C. . Alcalde-Eon . C. . Development of a fractionation method for the detection and identification of oak ellagitannins in red wines . 10.1016/j.aca.2009.10.020 . Analytica Chimica Acta . 660 . 1–2 . 171–176 . 2010 . 20103159 . 2010AcAC..660..171G . 10366/141103 . free .
4. Marinov . M. G. . Dimitrova . E. D. . Puech . J. -L. . Kinetics of ellagitannin extraction from oak wood using white wine . 10.1080/09571269708718095 . Journal of Wine Research . 8 . 29–40 . 1997 .
5. Fridrich . D. . Glabasnia . A. . Fritz . J. . Esselen . M. . Pahlke . G. . Hofmann . T. . Marko . D. . 10.1021/jf073427z . Oak Ellagitannins Suppress the Phosphorylation of the Epidermal Growth Factor Receptor in Human Colon Carcinoma Cells . Journal of Agricultural and Food Chemistry . 56 . 9 . 3010–3015 . 2008 . 18419129.,
6. Hofmann . T. . Glabasnia . A. . Schwarz . B. . Wisman . K. N. . Gangwer . K. A. . Hagerman . A. E. . 10.1021/jf062272c . Protein Binding and Astringent Taste of a Polymeric Procyanidin, 1,2,3,4,6-Penta-O-galloyl-β-d-glucopyranose, Castalagin, and Grandinin . Journal of Agricultural and Food Chemistry . 54 . 25 . 9503–9509 . 2006 . 17147439. 2597504 .