Ellagic acid

Ellagic acid is a naturally occurring polyphenolic compound found in fruits and nuts, often released when plant ellagitannins break down.

Ellagitannin: A class of plant polyphenols that release ellagic acid when their ester bonds are hydrolyzed. Ellagic acid commonly occurs in plants as part of these larger tannins.
Pomegranate: A fruit whose juice and edible tissues contain ellagitannins and ellagic acid. It is a prominent dietary source of ellagitannin-derived ellagic acid.
Oxidative coupling: A reaction in which oxidation joins molecular units through formation of a new bond. Oxidative coupling of galloyl groups forms the core structure of ellagic acid.
Tannic acid: A variable mixture of gallotannins commonly used as a reference tannin. Unlike ellagic acid, it is a larger, heterogeneous tannin preparation.
Tannin: A group of plant-derived polyphenols that bind proteins and contribute to astringency. Ellagitannins belong to this broader family of plant compounds.
Raspberry: An edible aggregate fruit that contains ellagitannins and ellagic acid. Raspberries supply ellagitannins that can yield ellagic acid during digestion.
Lactone: A cyclic ester formed within a molecule by reaction between a hydroxyl group and a carboxyl group. Ellagic acid's fused ring system contains lactone functionality.
Punicalagin: A large ellagitannin abundant in pomegranate peel and other plant tissues. It is a bound precursor that can yield ellagic acid rather than the free compound itself.
Polyphenol: A broad class of compounds characterized by multiple phenolic structural units. Ellagic acid is one member of this chemically diverse family.
Walnut: An edible nut containing plant polyphenols, including ellagitannins. Walnuts provide ellagitannins that contribute to dietary ellagic acid exposure.

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