P-Coumaric acid glucoside
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Names | |
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IUPAC name (2E)-3-[4-(β-D-Glucopyranosyloxy)phenyl]prop-2-enoic acid | |
Systematic IUPAC name (2E)-3-(4-{[(2S,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}phenyl)prop-2-enoic acid | |
Other names p-Coumaric acid 4-O-glucoside | |
Identifiers | |
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3D model (JSmol) |
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InChI
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Properties | |
Chemical formula | C15H18O8 |
Molar mass | 326.29 g/mol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references |
Chemical compound
p-Coumaric acid glucoside is a hydroxycinnamic acid, an organic compound found in commercial breads containing flaxseed.[1]
References
- ^ Phenolic glucosides in bread containing flaxseed. C. Strandås, A. Kamal-Eldin, R. Andersson and P. Åman, Food Chemistry, Volume 110, Issue 4, 15 October 2008, Pages 997–999, doi:10.1016/j.foodchem.2008.02.088
External links
- p-Coumaric acid glucoside at www.phenol-explorer.eu
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Types of hydroxycinnamic acids
Precursor |
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Monohydroxycinnamic acids (Coumaric acids) |
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Dihydroxycinnamic acids |
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Trihydroxycinnamic acids |
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O-methylated forms | |
others |
glycoside-likes |
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Tartaric acid esters |
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Other esters with caffeic acid |
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Caffeoyl phenylethanoid glycoside (CPG) |
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Dimers |
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Trimers |
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Tetramers |
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coenzyme A (CoA)
- Caffeoyl-CoA
- Cinnamoyl-CoA
- Coumaroyl-CoA
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