Which foods contain 3,4-dihydroxybenzoic acid?

3,4-dihydroxybenzoic acid is common in edible vegetables, fruits, nuts, tea leaves, pecans and other foods, as well as some Chinese herbs. It is a simple phenolic acid and a precursor for the synthesis of complex molecules such as vanillin and anthocyanin 3-O-β-D-glucoside. 3,4-dihydroxybenzoic acid has a variety of biological activities, such as antioxidant, anti-inflammatory, anti-hyperglycemia, nerve protection, etc.

Galangal 3,4-dihydroxybenzoic acid can reduce cell viability induced by hydrogen peroxide in vitro, prevent oxidative damage, help reduce oxidative stress in vivo, and resist peroxidase activity, inhibit the formation of free radicals, so as to play a certain protective role. Oxidative damage of hepatocytes induced by T-BHP can be protected by hibiscus 3,4-dihydroxybenzoic acid.

In animal experiments, 3,4-dihydroxybenzoic acid has a certain protective effect on oxidative and histopathological damage of animal heart tissue caused by dioxins. 3,4-dihydroxybenzoic acid can increase the thiobarbituric acid active substances in heart tissue, and reduce the content of catalase, glutathione, glutathione peroxidase and superoxide dismutase, thus reducing bleeding and even necrosis of heart tissue.

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