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Kaempferol-3-O-β-d-glucoside
Astragalin is a chemical compound. It can be isolated from ''Phytolacca americana'' (the American pokeweed) or in the methanolic extract of fronds of the fern ''Phegopteris connectilis''.Phenolic constituents of the fernPhegopteris connectilis. Klaus-Peter Adam, Phytochemistry, Volume 52, Issue 5, November 1999, Pages 929–934, It is also found in wine. Astragalin is a 3-O-glucoside of kaempferol Kaempferol (3,4′,5,7-tetrahydroxyflavone) is a natural flavonol, a type of flavonoid, found in a variety of plants and plant-derived foods including kale, beans, tea, spinach, and broccoli. Kaempferol is a yellow crystalline solid with a meltin .... References Kaempferol glycosides Flavonol glucosides {{Aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phegopteris Connectilis
''Phegopteris connectilis'', commonly known as long beech fern, northern beech fern, and narrow beech fern, is a species of fern native to forests of the Northern Hemisphere. Unlike its close relative, ''Phegopteris hexagonoptera'', which is terrestrial, this species is often epipetric as well as terrestrial. This species is normally apogamous, with a chromosome count of n=90 (triploid; "3n"=90). Chemistry The phenolic compounds 2,4,6-trihydroxybenzoic acid-4-O-2′,3′,4′,6′-tetraacetylglucoside; 2,4,6-trihydroxybenzoic acid-4-O-2′,3′,6′-triacetylglucoside; 2,4,6-trihydroxybenzoic acid-4-O-3′,4′,6′-triacetylglucoside; 3-O-p-coumaroylshikimic acid; 2-(trans-1,4-dihydroxy-2-cyclohexenyl)-5-hydroxy-7-methoxychromone; kaempferol; and kaempferol-3-O-β-d-glucoside can be isolated from the methanol Methanol (also called methyl alcohol and wood spirit, amongst other names) is an organic chemical and the simplest aliphatic alcohol, with the formula C H3 O H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phytolacca Americana
''Phytolacca americana'', also known as American pokeweed, pokeweed, poke sallet, dragonberries, and inkberry, is a poisonous, herbaceous perennial plant in the pokeweed family Phytolaccaceae. This pokeweed grows . It has simple leaves on green to red or purplish stems and a large white taproot. The flowers are green to white, followed by berries which ripen through red to purple to almost black which are a food source for songbirds such as gray catbird, northern mockingbird, northern cardinal, and brown thrasher, as well as other birds and some small non-avian animals (i.e., for species that are unaffected by its mammalian toxins). Pokeweed is native to eastern North America, the Midwest, and the South, with more scattered populations in the far West. It is also naturalized in parts of Europe and Asia. It is considered a pest species by farmers. Pokeweed is poisonous to humans, dogs, and livestock. In spring and early summer, shoots and leaves (not the root) are edible with pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Methanol
Methanol (also called methyl alcohol and wood spirit, amongst other names) is an organic chemical and the simplest aliphatic alcohol, with the formula C H3 O H (a methyl group linked to a hydroxyl group, often abbreviated as MeOH). It is a light, volatile, colourless, flammable liquid with a distinctive alcoholic odour similar to that of ethanol (potable alcohol). A polar solvent, methanol acquired the name wood alcohol because it was once produced chiefly by the destructive distillation of wood. Today, methanol is mainly produced industrially by hydrogenation of carbon monoxide. Methanol consists of a methyl group linked to a polar hydroxyl group. With more than 20 million tons produced annually, it is used as a precursor to other commodity chemicals, including formaldehyde, acetic acid, methyl tert-butyl ether, methyl benzoate, anisole, peroxyacids, as well as a host of more specialised chemicals. Occurrence Small amounts of methanol are present in normal, healthy hu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenolic Content In Wine
The phenolic content in wine refers to the phenolic compounds—natural phenol and polyphenols—in wine, which include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers (catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids. Origin of the phenolic compounds The natural phenols are not evenly distributed within the fruit. Phenolic acids are largely present in the pulp, anthocyanins and stilbenoids in the skin, and other phenols (catechins, proanthocyanidins and flavonols) in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucoside
A glucoside is a glycoside that is derived from glucose. Glucosides are common in plants, but rare in animals. Glucose is produced when a glucoside is hydrolysed by purely chemical means, or decomposed by fermentation or enzymes. The name was originally given to plant products of this nature, in which the other part of the molecule was, in the greater number of cases, an aromatic aldehydic or phenolic compound (exceptions are Jinigrin and Jalapin or Scammonin). It has now been extended to include synthetic ethers, such as those obtained by acting on alcoholic glucose solutions with hydrochloric acid, and also the polysaccharoses, e.g. cane sugar, which appear to be ethers also. Although glucose is the most common sugar present in glucosides, many are known which yield rhamnose or iso-dulcite; these may be termed pentosides. Much attention has been given to the non-sugar parts (aglyca) of the molecules; the constitutions of many have been determined, and the compounds synthesi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaempferol
Kaempferol (3,4′,5,7-tetrahydroxyflavone) is a natural flavonol, a type of flavonoid, found in a variety of plants and plant-derived foods including kale, beans, tea, spinach, and broccoli. Kaempferol is a yellow crystalline solid with a melting point of . It is slightly soluble in water and highly soluble in hot ethanol, ethers, and DMSO. Kaempferol is named for 17th-century German naturalist Engelbert Kaempfer.Kaempferol at Merriam-Webster.com; retrieved October 20, 2017 Natural occurrence Kaempferol is a secondary metabolite found in many plants, plant-derived foods, and traditional medicines. Its flavor is considered bitter.In plants and food Kaempferol is common in |
Kaempferol Glycosides
Kaempferol (3,4′,5,7-tetrahydroxyflavone) is a natural flavonol, a type of flavonoid, found in a variety of plants and plant-derived foods including kale, beans, tea, spinach, and broccoli. Kaempferol is a yellow crystalline solid with a melting point of . It is slightly soluble in water and highly soluble in hot ethanol, ethers, and DMSO. Kaempferol is named for 17th-century German naturalist Engelbert Kaempfer.Kaempferol at .com; retrieved October 20, 2017 Natural occurrence Kaempferol is a secondary metabolite found in many plants, plant-derived foods, and traditional medicines. Its flavor is considered bitter.In plants and food ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
