150-86-7

Phytol is a diterpene alcohol obtained from the degradation of chlorophyll and has been used in the synthesis of Vitamins E and K. During the digestion process of ruminants, phytol is liberated from chlorophyll and converted to phytanic acid (Item No. 90360) to be stored in fats. While humans cannot derive phytol from chlorophyll, free phytol, obtained from the consumption of ruminant adipose tissue and dairy products, is readily absorbed in the small intestine and converted to phytanic acid. Phytanic acid accumulates to toxic levels in a number of metabolic disorders, and the conversion of phytol to phytanic acid has been shown to be regulated via the activation of peroxisome proliferator-activated receptor α (PPARα). Phytol and its metabolites have also been reported to activate retinoid X receptors (RXRs; K_is range from 2.3-67.2 μM) and to promote the activity of PPAR/RXR heterodimers. Phytol also demonstrates sedative and anxiolytic effects through interaction with the GABA_A receptor, and it has been explored as an antischistosomal agent in a mouse model of schistosomiasis.

Colorless to yellow liquid

Colorless to yellow viscous liquid; faint floral aroma.

Reported found in Herniaria incana lam oil Greece (2.60%) and Witch hazel leaf oil (9.79%).

Preparation of vitamins E and K1.

ChEBI: A diterpenoid that is hexadec-2-en-1-ol substituted by methyl groups at positions 3, 7, 11 and 15.

Phytol can be obtained from natural raw materials by a variety of processes. The industrial synthesis of phytol starts from isophytol. The latter is first treated with formic acid to give phytyl formate, from which (Z, E )-phytol (isomer ratio 3 : 7) is obtained by saponification or transesterification.

Low strength odor, floral type.