27539-32-8
Chemical Structure
Peonidin 3-rutinoside
- CAS No.: 27539-32-8
- Formula:C28H33ClO15
- Molecular Weight:645.01
InChIKey: KDFHRPXMWKFYPK-DCFICEFQSA-N
SMILES: OC1=CC(O)=CC2=C1C=C(C(C3=CC(OC)=C(C=C3)O)=[O+]2)O[C@@H]4O[C@@H]([C@H]([C@@H]([C@H]4O)O)O)CO[C@H]5[C@@H]([C@@H]([C@H]([C@@H](O5)C)O)O)O.[Cl-]
Biological Activity: Peonidin 3-rutinoside is an anthocyanin. Peonidin 3-rutinoside is isolated from Lonicera caerulea berries, blackcurrant ethanol extracts, sweet cherry extracts, Berberis boliviana Lechler fruits, blue wheat, sweet and sour cherries, and strawberries. Anthocyanins exert multiple effects, including free radical scavenging activity, anti-inflammatory effects, anticancer effects, and hypoglycemic effects[1][2][3][4][5][6][7].
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Peonidin 3-rutinoside | Peonidin 3-rutinoside is an anthocyanin. Peonidin 3-rutinoside is isolated from Lonicera caerulea berries, blackcurrant ethanol extracts, sweet cherry extracts, Berberis boliviana Lechler fruits, blue wheat, sweet and sour cherries, and strawberries. Anthocyanins exert multiple effects, including free radical scavenging activity, anti-inflammatory effects, anticancer effects, and hypoglycemic effects. | |||||||||||||||||||||
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References
- [1]. Palíková I, et al. Constituents and antimicrobial properties of blue honeysuckle: a novel source for phenolic antioxidants. Journal of agricultural and food chemistry. 2008 Dec 24;56(24):11883-9.
- [2]. Nour V, et al. Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration. Food chemistry. 2013 Nov 15;141(2):961-6.
- [3]. Turturică M, et al. Investigations on sweet cherry phenolic degradation during thermal treatment based on fluorescence spectroscopy and inactivation kinetics. Food and Bioprocess Technology. 2016 Oct;9(10):1706-15.
- [4]. Jiménez CD, et al. Characterisation and preliminary bioactivity determination of Berberis boliviana Lechler fruit anthocyanins. Food Chemistry. 2011 Oct 1;128(3):717-24.
- [5]. Abdel-Aal el-SM, et al. Fractionation of blue wheat anthocyanin compounds and their contribution to antioxidant properties. Journal of agricultural and food chemistry. 2008 Dec 10;56(23):11171-7.
- [6]. Kim DO, et al. Sweet and sour cherry phenolics and their protective effects on neuronal cells. Journal of agricultural and food chemistry. 2005 Dec 28;53(26):9921-7.
- [7]. Marhuenda J, et al. Phenolic composition, antioxidant activity, and in vitro availability of four different berries. Journal of Chemistry. 2016;2016(1):5194901.
