Fenoleista

Fenoleista is a Finnish term used in chemistry and biochemistry to denote phenolic compounds. These are a broad group of aromatic compounds that contain one or more hydroxyl groups attached directly to an aromatic ring. They are widespread in plants and play diverse roles in plant physiology and human use.

Classification and structure: The term covers simple phenols as well as polyphenols, including flavonoids, tannins, lignans, stilbenes, and phenolic acids. Their common feature is the phenolic hydroxyl group; substitutions produce wide variation in acidity, solubility, and reactivity. The phenolic OH typically behaves as a weak acid with pKa values around 9–11, depending on substituents.

Biosynthesis and occurrence: In plants, phenolics are produced mainly through the shikimate and phenylpropanoid pathways, with enzymes such as phenylalanine ammonia-lyase guiding the process. They accumulate in fruits, vegetables, tea, coffee, wine, cocoa, and olive oil, contributing color, flavor, mouthfeel, and defense against herbivores and UV radiation.

Uses and health aspects: In industry, phenolics are used to make polymers and resins (for example, phenolic resins), antioxidants, colorants, and disinfectants. In nutrition, polyphenols are studied for antioxidant activity and potential health effects, though results vary with bioavailability. Safety: dietary levels are generally considered safe; high concentrations can cause irritation or interact with medications, and some phenolics may persist in the environment.