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Kaempferol-3-O-β-D-glucopyranoside-7-O-α-L-rhamnopyranoside
Kaempferol-3-''O''-rutinoside is a bitter-tasting flavonol glycoside. It can be isolated from the rhizomes of the fern ''Selliguea feei ''Selliguea feei'' is a fern belonging to the genus '' Selliguea'' in the family Polypodiaceae Polypodiaceae is a family of ferns. In the Pteridophyte Phylogeny Group classification of 2016 (PPG I), the family includes around 65 genera and an ...''. References External links Kaempferol-3-O-rutinoside at www.phenol-explorer.eu Flavonol rutinosides Bitter compounds {{aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Selliguea Feei
''Selliguea feei'' is a fern belonging to the genus '' Selliguea'' in the family Polypodiaceae Polypodiaceae is a family of ferns. In the Pteridophyte Phylogeny Group classification of 2016 (PPG I), the family includes around 65 genera and an estimated 1,650 species and is placed in the order Polypodiales, suborder Polypodiineae. A broade .... This fern can be collected in Indonesia. The species name ''feei'' commemorates the botanist Antoine Laurent Apollinaire Fée. Biochemistry Selligueain A is an A type proanthocyanidin trimer and a sweetener that can be extracted from the rhizome of the plant. Kaempferol-3-O-β-D-glucopyranoside-7-O-α-L-rhamnopyranoside, a known bitter-tasting flavonoid glycoside, (-)-4β-carboxymethyl epiafzelechin (3'-deoxydryopteric acid), epiafzelechin-(4β→8, 2β→O→7)-epiafzelechin-(4β→8)-3'-deoxydryopteric acid methyl ester ( selligueain B), and (+)-afzelechin-O-β-4'-D-glucopyranoside were also isolated from the rhizomes of Selliguea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rutinoside
Rutinose is the disaccharide also known as 6-''O''-α-L- rhamnosyl-D- glucose (C12H22O10) that is present in some flavonoid Flavonoids (or bioflavonoids; from the Latin word ''flavus'', meaning yellow, their color in nature) are a class of polyphenolic secondary metabolites found in plants, and thus commonly consumed in the diets of humans. Chemically, flavonoids ... glycosides. It is prepared from rutin by hydrolysis with the enzyme rhamnodiastase. References * Disaccharides Deoxy sugars {{organic-compound-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycoside
In chemistry, a glycoside is a molecule in which a sugar is bound to another functional group via a glycosidic bond. Glycosides play numerous important roles in living organisms. Many plants store chemicals in the form of inactive glycosides. These can be activated by enzyme hydrolysis, which causes the sugar part to be broken off, making the chemical available for use. Many such plant glycosides are used as medications. Several species of ''Heliconius'' butterfly are capable of incorporating these plant compounds as a form of chemical defense against predators. In animals and humans, poisons are often bound to sugar molecules as part of their elimination from the body. In formal terms, a glycoside is any molecule in which a sugar group is bonded through its anomeric carbon to another group via a glycosidic bond. Glycosides can be linked by an O- (an ''O-glycoside''), N- (a ''glycosylamine''), S-(a ''thioglycoside''), or C- (a '' C-glycoside'') glycosidic bond. According to th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavonol Rutinosides
Flavonols are a class of flavonoids that have the 3-hydroxyflavone backbone (IUPAC name : 3-hydroxy-2-phenylchromen-4-one). Their diversity stems from the different positions of the phenols, phenolic hydroxyl, -OH groups. They are distinct from flavanols (with "a") such as catechin, another class of flavonoids. Flavonols are present in a wide variety of fruits and vegetables. In Western populations, estimated daily intake is in the range of 20–50 mg per day for flavonols. Individual intake varies depending on the type of diet consumed. The phenomenon of dual fluorescence (due to excited state intramolecular proton transfer or ESIPT) is induced by tautomerism of flavonols (and glucosides) and could contribute to plant UV protection and flower colour. Besides being a subclass of flavonoids, flavonols are suggested by a study of cranberry juice to play a role along with proanthocyanidins, in the juice's ability to block bacterial adhesion, demonstrated by the compressing the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
