Table 1 Classification of phenolic compounds
From: Phenolic compounds as natural feed additives in poultry and swine diets: a review
Items | Example | Source | Ref. |
|---|---|---|---|
Soluble component | Phenolic acid: (gallic, protocatechuic, rosmarinic, gentisic, salicylic,vanillic, syringic, ferulic, caffeic, sinapic, cinnamic); flavonoid (flavones, flavonols, catechin, quercetin); quinines, phenolic diterpenes (carnasol, carnosic acid) and hydrolysable tannins | Millet, oat, sorghum, barley, wheat, rye, vegetable, fruits spices, herbs and their byproducts | |
Non-soluble component | Condensed tannins and lignins | Chestnut wood, pinewood and different trees and their byproducts | |
Others (aromatic compound) | Alcohols (borneal); aldehyde (cinnamaldehyde); ketons (carvones) | Aromatic plants and herbs and their byproducts, cinnamon, etc |