{{위키데이터 속성 추적}}
{{chembox
| Verifiedfields = changed
| Watchedfields = changed
| verifiedrevid = 470606125
| Name = 테오갈린
| ImageFile = Theogallin.svg
| ImageName = Chemical structure of theogallin
| ImageAlt = Chemical structure of theogallin
| PIN = (1''S'',3''R'',4''R'',5''R'')-1,3,4-trihydroxy-5-[(3,4,5-trihydroxybenzoyl)oxy]cyclohexane-1-carboxylic acid
| OtherNames = 3-''O''-galloylquinic acid
|Section1={{Chembox Identifiers
| CASNo_Ref = {{cascite|changed|??}}
| CASNo = 17365-11-6
| CASNoOther = 
| PubChem = 442988
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
| ChemSpiderID = 391291
| ChEBI_Ref = {{ebicite|correct|EBI}}
| ChEBI = 9522
| SMILES = O=C(O)[C@]2(O)C[C@@H](O)[C@@H](O)[C@H](OC(=O)c1cc(O)c(O)c(O)c1)C2
| StdInChI_Ref = {{stdinchicite|correct|chemspider}}
| StdInChI = 1S/C14H16O10/c15-6-1-5(2-7(16)10(6)18)12(20)24-9-4-14(23,13(21)22)3-8(17)11(9)19/h1-2,8-9,11,15-19,23H,3-4H2,(H,21,22)/t8-,9-,11-,14+/m1/s1
| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}
| StdInChIKey = LDPLFHGGZNSKDS-FTBFGRRBSA-N
| MeSHName = 
}}
|Section2={{Chembox Properties
| Formula = C<sub>14</sub>H<sub>16</sub>O<sub>10</sub>
| MolarMass = 344.27 g/mol
| Appearance = 
| Density = 
| MeltingPt =
| BoilingPt =
| Solubility = 
}}
}}

'''테오갈린'''({{llang|en|theogallin}})은 [[감칠맛]] 강화 화합물로 특징지어지는 [[차 (음료)|차]]<ref>{{저널 인용|title=Theogallin, a polyphenol occurring in tea|journal=Journal of the Science of Food and Agriculture|last1=Cartwright|first1=R. A.|last2=Roberts|first2=E. A. H.|year=1954|volume=5|issue=12|pages=593|doi=10.1002/jsfa.2740051207}}</ref>에서 발견되는 [[폴리페놀]] [[화합물]]의 일종인 [[트라이하이드록시벤조산]] [[글리코사이드]]이다.<ref>{{서적 인용| last1 = Kaneko | first1 = S | last2 = Kumazawa | first2 = K | last3 = Masuda | first3 = H | last4 = Henze | first4 = A | last5 = Hofmann | first5 = T | title = Flavour Science - Recent Advances and Trends | url-status = dead | volume = 43 | pages = 181 | year = 2006  | doi = 10.1016/S0167-4501(06)80043-9 | chapter = Sensory and structural characterisation of an umami enhancing compound in green tea (mat-cha) | series = Developments in Food Science | isbn = 978-0-444-52742-4}}</ref> 테오갈린은 또한 [[딸기나무]](''Arbutus unedo'') 열매에서도 발견할 수 있다.<ref>{{저널 인용| url = http://www.wikigenes.org/e/ref/e/17177565.html | title = Phenolics of Arbutus unedo L. (Ericaceae) fruits: identification of anthocyanins and gallic acid derivatives | author = Pawlowska, A.M., De Leo, M., Braca, A. | journal = J. Agric. Food Chem. | year = 2006 | doi = 10.1021/jf062230o | pmid=17177565 | volume = 54 | issue = 26 | pages = 10234–8}}</ref>

쥐에서 테오갈린 또는 그 대사 산물인 [[퀸산]]은 [[혈뇌장벽]]을 통해 이동할 수 있으며, 인지 향상 활동을 할 수 있다.<ref>{{저널 인용| last1 = Dimpfel | first1 = Wilfried | last2 = Kler | first2 = Adolf | last3 = Kriesl | first3 = Erwin | last4 = Lehnfeld | first4 = Romanus | title = Theogallin and l-theanine as active ingredients in decaffeinated green tea extract: II. Characterization in the freely moving rat by means of quantitative field potential analysis | journal = Journal of Pharmacy and Pharmacology | volume = 59 | issue = 10 | pages = 1397–403 | year = 2007 | pmid = 17910815 | doi = 10.1211/jpp.59.10.0010| s2cid = 33938157 }}</ref>

== 같이 보기 ==
* [[트라이하이드록시벤조산]]

== 각주 ==
{{각주}}

{{페놀산}}

[[분류:퀸산 에스터]]
[[분류:파이로갈롤]]