Category:antioxidants
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | white solid powder (est) |
Assay: | 95.00 to 100.00
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Food Chemicals Codex Listed: | No |
Melting Point: | 242.00 °C. @ 760.00 mm Hg
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Boiling Point: | 501.00 °C. @ 760.00 mm Hg
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Flash Point: | 482.00 °F. TCC ( 250.00 °C. )
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logP (o/w): | 0.700 |
Soluble in: |
| alcohol | | water, 11900 mg/L @ 20 °C (exp) |
Insoluble in: |
| water |
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Alfa Biotechnology |
For experimental / research use only. |
Gallic acid 98%
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BOC Sciences |
For experimental / research use only. |
Gallic Acid >98%
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Coompo |
For experimental / research use only. |
Gallic Acid from Plants ≥96%
Odor: characteristic Use: Antineoplastic agent, astringent. Possesses bacteriostatic activity.
Gallic acid, a naturally occurring plant phenol with antioxidative activity, was found to induce cell death in promyelocytic leukemia HL-60RG cells, although many antioxidants are well known to protect the cell from oxidative stress. Morphological and biochemical studies indicated that the gallic acid-induced cell death is apoptosis. Flow cytometric analysis revealed that the apoptosis was not triggered at a specific phase of the cell cycle and that 2 h exposure of gallic acid to HL-60RG cells was enough to induce apoptosis. The inhibitory assay suggested that gallic acid-induced cell death was mediated by reactive oxygen species such as hydrogen peroxide, superoxide anion in addition to Ca2+ ion, calmodulin-dependent enzymes. Structure-activity analysis suggests that gallic acid induces apoptosis in HL-60RG cells, depending on its distinctive feature derived from the structure but not on its antioxidative activity.
Gallic acid was found to possess anti-inflammatory activity towards zymosan-induced acute food pad swelling in mice. In vitro studies on the mode of action of gallic acid revealed that this compound interferes with the functioning of polymorphonuclear leukocytes (PMNs). Scavenging of superoxide anions, inhibition of myeloperoxidase release and activity as well as a possible interference with the assembly of active NADPH-oxidase may account for the inhibition of inflammatory process by gallic acid. Structure-activity relationship analysis showed that the o-dihydroxy group of gallic acid is important for the inhibitory activity in vitro. |
EMD Millipore |
For experimental / research use only. |
Gallic Acid
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ExtraSynthese |
For experimental / research use only. |
Gallic Acid (HPLC) ≥99%
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Glentham Life Sciences |
Gallic acid, anhydrous, ACS grade
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Glentham Life Sciences |
Gallic acid, anhydrous
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Minasolve |
MinaCare Galace Eco-cert (Gallic Acid)
Odor: characteristic Use: The Gallic acid, extracted from gallnuts, is very widely used to manufacture propyl gallate, a well known anti-oxidant, used in the food industry. |
Penta International |
GALLIC ACID ANHYDROUS
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Santa Cruz Biotechnology |
For experimental / research use only. |
Gallic Acid ≥98%
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Sigma-Aldrich: Sigma |
For experimental / research use only. |
Gallic Acid 97.5-102.5% (titration)
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TCI AMERICA |
For experimental / research use only. |
Gallic Acid Hydrate >98.0%(HPLC)(T)
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Tianjin Danjun International |
Gallic acid
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Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xi - Irritant |
R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. S 22 - Do not breath dust. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37 - Wear suitable protective clothing and gloves.
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
gavage-rabbit LD50 5000 mg/kg Dosed as a 10% solution. (Dollahite et al., 1962)
oral-mouse LD50 [sex: M,F] > 5000 mg/kg (Rajalakshsmi et al., 2001)
intravenous-mouse LD50 320 mg/kg (Rajalakshsmi et al., 2001)
intraperitoneal-mouse LD50 4300 mg/kg (Rajalakshsmi et al., 2001)
intraperitoneal-mouse LD50 4300 mg/kg Pharmacology and Toxicology Vol. 64, Pg. 247, 1989.
intravenous-mouse LD50 320 mg/kg U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#02597
oral-rabbit LD50 5000 mg/kg KIDNEY, URETER, AND BLADDER: OTHER CHANGES
LUNGS, THORAX, OR RESPIRATION: CHRONIC PULMONARY EDEMA
LIVER: OTHER CHANGES American Journal of Veterinary Research. Vol. 23, Pg. 1264, 1962.
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Dermal Toxicity: |
subcutaneous-rat LDLo 5000 mg/kg Journal of Agricultural and Food Chemistry. Vol. 17, Pg. 497, 1969.
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | antioxidants |
Recommendation for gallic acid usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.011 (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 1600 (μg/person/day) |
Threshold of Concern: | 1800 (μg/person/day) |
Structure Class: | I |
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Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). |
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. |
| average usage mg/kg | maximum usage mg/kg |
Dairy products, excluding products of category 02.0 (01.0): | 3.00000 | 15.00000 |
Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 2.00000 | 10.00000 |
Edible ices, including sherbet and sorbet (03.0): | 3.00000 | 15.00000 |
Processed fruit (04.1): | 2.00000 | 10.00000 |
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - |
Confectionery (05.0): | 4.00000 | 20.00000 |
Chewing gum (05.3): | - | - |
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 2.00000 | 10.00000 |
Bakery wares (07.0): | 5.00000 | 25.00000 |
Meat and meat products, including poultry and game (08.0): | 1.00000 | 5.00000 |
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 1.00000 | 5.00000 |
Eggs and egg products (10.0): | - | - |
Sweeteners, including honey (11.0): | - | - |
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 2.00000 | 10.00000 |
Foodstuffs intended for particular nutritional uses (13.0): | 3.00000 | 15.00000 |
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 2.00000 | 10.00000 |
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 4.00000 | 20.00000 |
Ready-to-eat savouries (15.0): | 5.00000 | 25.00000 |
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 2.00000 | 10.00000 |
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
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European Food Safety Authority (EFSA) reference(s):
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Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a request from the Commission related to Flavouring Group Evaluation 20 (FGE.20): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical group 23 View page or View pdf
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Flavouring Group Evaluation 52 (FGE.52): Consideration of hydroxy- and alkoxy-substituted benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters evaluated by EFSA in FGE.20 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf
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Flavouring Group Evaluation 54 (FGE.54)[1] - Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20 (2005) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food View page or View pdf
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Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23 View page or View pdf
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Flavouring Group Evaluation 54, Revision 1 (FGE.54Rev1): Consideration of benzyl derivatives evaluated by JECFA (57th meeting) structurally related to benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters evaluated by EFSA in FGE.20Rev1 (2009) View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30 View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30 View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 20, Revision 4 (FGE.20Rev4): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30 View page or View pdf
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EPI System: View |
Daily Med:search |
NIOSH International Chemical Safety Cards:search |
Chemical Carcinogenesis Research Information System:Search |
AIDS Citations:Search |
Cancer Citations:Search |
Toxicology Citations:Search |
Carcinogenic Potency Database:Search |
EPA GENetic TOXicology:Search |
EPA Substance Registry Services (TSCA):149-91-7 |
EPA ACToR:Toxicology Data |
EPA Substance Registry Services (SRS):Registry |
Laboratory Chemical Safety Summary :370 |
National Institute of Allergy and Infectious Diseases:Data |
WGK Germany:2 |
3,4,5-trihydroxybenzoic acid |
Chemidplus:0000149917 |
EPA/NOAA CAMEO:hazardous materials |
RTECS:149-91-7 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| acid, gallic | | benzoic acid, 3,4,5-trihydroxy- | | gallic acid anhydrous | | pyrogallol-5-carboxylic acid | 3,4,5- | trihydroxy-benzoic acid | 3,4,5- | trihydroxybenzoic acid | 3,4,5- | trihydroxybenzoic acid, anhydrous | 3,4,5- | trihydroxybenzoic zcid |
Articles:
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a colorless or slightly yellow crystalline compound obtained from nutgalls. it is used in photography, pharmaceuticals, and as an analytical reagent. Present in red wine. Japan approved food antioxidant additive
Gallic acid is an organic acid, also known as 3,4,5-trihydroxybenzoic acid, found in gallnuts, sumac, witch hazel, tea leaves, oak bark, and other plants. The chemical formula is C6H2(OH)3CO2H. Gallic acid is found both free and as part of tannins. It is commonly used in the pharmaceutical industry. Gallic acid can also be used to synthesize the hallucinogenic alkaloid mescaline, also known as 3,4,5-trimethoxyphenethylamine.; ; Salts and esters of gallic acid are termed gallates.; ; (Wikipedia).; Gallic acid is an organic acid, also known as 3,4,5-trihydroxybenzoic acid, found in gallnuts, sumac, witch hazel, tea leaves, oak bark, and other plants. The chemical formula is C6H2(OH)3COOH. Gallic acid is found both free and as part of tannins. Salts and esters of gallic acid are termed gallates. Despite its name, it does not contain gallium.; Gallic acid was one of the substances used by Angelo Mai among other early investigators of palimpsests to clear the top layer of text off and reveal hidden manuscripts underneath. Mai was the first to employ it, but did so "with a heavy hand," often damaging manuscripts for future study.[citation needed]
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