Applications of gallic acid in food and medicine.

Gallic acid, molecular formula C7H6O5, is a type of polyphenolic organic compound that is widely found in plants such as Rheum palmatum, Eucalyptus grandis, Cornus officinalis, and has a wide range of applications in food, biology, medicine, chemistry and other fields.

In foods, gallic acid is an excellent antioxidant that has been approved for use in many countries and is produced in Japan, the USA, Germany and the UK. Gallic acid alkyl ester can be divided into lower ester and higher ester depending on the number of alkyl carbon atoms. These ester compounds are excellent dietary antioxidants. Most aquatic products in foreign countries have been soaked or sprayed with gallic acid as an antioxidant.

In medicine, gallic acid has antibacterial and antiviral effects: against Staphylococcus aureus, Sarcina - streptococcus type A, Neisseria, Pseudomonas aeruginosa, Shigella flexneri, typhoid fever Hd, paratyphoid A, etc. they have an inhibitory effect, and their inhibitory concentration is 5 mg/ ml. In vitro, at 3- percent concentration, it has an antibacterial effect on 17 species of fungi, and also has a certain inhibitory effect on the influenza virus. Can treat bacillary dysentery. It has an astringent, hemostatic and antidiarrheal effect. In addition, gallic acid also has antitumor effects and strong inhibitory effects on mouse lung adenoma induced by morpholine and sodium nitrite.