Chinese Gallnut Extract Ellagic acid powder 40% ,90%

Product Name: Ellagic acid 

Botanical source: Chinese Gallnut Extract

Active Ingredient: Ellagic acid 

Purity: 40% ，90%

CAS NO. 476-66-4

Molecular Formula  : C14H16O18

Molecular Weight : 302.197

What is Ellagic acid ?

Ellagic acid (EA), also known as and gallic acid, is a plant polyphenolic substances, molecular formula for C14H16O18, is a dimeric derivative of gallic acid, widely found in various types of fruits and nuts, such as raspberries, pomegranates, strawberries, walnuts, lingonberries, the natural EA is mostly in the form of condensation (such as ellagic acid tannins / glycosides, etc.) in the nature, in addition, also in the free form in the fruit of many plants, it can be produced on a large scale through the hydrolysis of tannins. The natural EA exists mostly in condensed form (e.g. ellagitannins/glycosides, etc.) in nature, in addition, it also exists in the free form in the fruits of many plants, and its large-scale production can be achieved through the hydrolysis of tannins.

In the healthcare field, EA has significant efficacy in preventing various oxidative stress-related diseases such as cancer and cardiovascular diseases. In the field of food industry, EA can prevent lipid oxidation in food and extend the shelf life of food. In the field of cosmetics, EA has whitening, anti-aging, astringent and other effects. Today's article mainly shares the role of EA in the field of cosmetics.

Ellagic acid  is a polyphenol dilactone, the lipophilic part of the molecule has 4 rings, the hydrophilic part has 4 and phenolic hydroxyl and 2 lactone rings, these structural characteristics lead to its water solubility and lipid solubility are poor, to a certain extent, limiting its application in the field of pharmaceuticals, food, cosmetics and other fields.

Function of Ellagic acid :

1.Anti-oxidant 

Since phenolic antioxidants scavenge alkoxyl radicals mainly through the hydrogen abstraction reaction to produce more stable phenoxyl radicals to terminate the chain reaction, the stability of the resulting phenoxyl radicals is closely related to their radical scavenging activity. The more stable the phenoxy radical is, the stronger the radical scavenging activity is.

2.Inhibition of tyrosinase activity 

Tyrosinase monophenolase hydroxylates tyrosine to produce o-dihydroxyphenylalanine ( L- DOPA), and diphenolase oxidises L-DOPA to dopaquinone, which tends to multimerise and interacts with intracellular proteins to produce black or brown pigmentation. The type of inhibition can be divided into irreversible and reversible inhibition in terms of how tightly the inhibitor binds to the functional groups in the enzyme protein. Reversible inhibition can be classified as competitive, non-competitive and mixed inhibition according to its mechanism of action. And the inhibition of tyrosinase by ellagic acid belongs to the reversible process, i.e., by inhibiting the activity of tyrosinase rather than by reducing the amount of effective enzyme leading to a decrease in catalytic efficiency. Ellagic acid belongs to the mixed type of inhibition, which binds not only to the active centre of tyrosinase but also to other groups.

3. Inhibition of tyrosinase activity

Tyrosinase monophenolase hydroxylates tyrosine to produce o-dihydroxyphenylalanine ( L- DOPA), and diphenolase oxidises L-DOPA to dopaquinone, which tends to multimerise and interacts with intracellular proteins to produce black or brown pigmentation. The type of inhibition can be divided into irreversible and reversible inhibition in terms of how tightly the inhibitor binds to the functional groups in the enzyme protein. Reversible inhibition can be classified as competitive, non-competitive and mixed inhibition according to its mechanism of action. And the inhibition of tyrosinase by ellagic acid belongs to the reversible process, i.e., by inhibiting the activity of tyrosinase rather than by reducing the amount of effective enzyme leading to a decrease in catalytic efficiency. Ellagic acid belongs to the mixed type of inhibition, which binds not only to the active centre of tyrosinase but also to other groups.

4. Anti-glycation, anti-inflammatory and anti-aging effects

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