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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 17:32:25 UTC
Update Date2022-03-07 02:52:16 UTC
HMDB IDHMDB0029754
Secondary Accession Numbers
  • HMDB29754
Metabolite Identification
Common NameProcyanidin B1
DescriptionProcyanidin B1, also known as ec-(4b,8)-C or endotelon, belongs to the class of organic compounds known as biflavonoids and polyflavonoids. These are organic compounds containing at least two flavan/flavone units. These units are usually linked through CC or C-O-C bonds. Some examples include C2-O-C3, C2-O-C4, C3'-C3''', and C6-C8''. Thus, procyanidin B1 is considered to be a flavonoid. Procyanidin B1 is found, on average, in the highest concentration within a few different foods, such as cocoa powder, peach (var.), and nectarines (Prunus persica var. nucipersica) and in a lower concentration in green tea, apples (Malus pumila), and rubus (blackberry, raspberry). Procyanidin B1 has also been detected, but not quantified in, several different foods, such as chickpeas (Cicer arietinum), red bell peppers (Capsicum annuum), garden tomato (var.), redcurrants (Ribes rubrum), and kiwis (Actinidia chinensis). This could make procyanidin B1 a potential biomarker for the consumption of these foods. Procyanidin B1 is a secondary metabolite. Secondary metabolites are metabolically or physiologically non-essential metabolites that may serve a role as defense or signalling molecules. In some cases they are simply molecules that arise from the incomplete metabolism of other secondary metabolites. Based on a literature review a significant number of articles have been published on Procyanidin B1.
Structure
Data?1582753459
Synonyms
ValueSource
EC-(4b,8)-CChEBI
EndotelonChEBI
Epicatechin(4beta->8)catechinChEBI
Epicatechin-(4beta->8)-ent-epicatechinChEBI
Proanthocyanidin b1ChEBI
Procyanidin dimer b1ChEBI
Epicatechin(4b->8)catechinGenerator
Epicatechin(4β->8)catechinGenerator
Epicatechin-(4b->8)-ent-epicatechinGenerator
Epicatechin-(4β->8)-ent-epicatechinGenerator
Procyanidin bHMDB
Procyanidin DHMDB
Procyanidol DHMDB
Procyanidol oligomerHMDB
Chemical FormulaC30H26O12
Average Molecular Weight578.526
Monoisotopic Molecular Weight578.142426277
IUPAC Name(2R,3S)-2-(3,4-dihydroxyphenyl)-8-[(2R,3R,4R)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-3,4-dihydro-2H-1-benzopyran-4-yl]-3,4-dihydro-2H-1-benzopyran-3,5,7-triol
Traditional Nameprocyanidin B1
CAS Registry Number20315-25-7
SMILES
O[C@H]1CC2=C(O)C=C(O)C([C@@H]3[C@@H](O)[C@H](OC4=CC(O)=CC(O)=C34)C3=CC=C(O)C(O)=C3)=C2O[C@@H]1C1=CC=C(O)C(O)=C1
InChI Identifier
InChI=1S/C30H26O12/c31-13-7-20(37)24-23(8-13)41-29(12-2-4-16(33)19(36)6-12)27(40)26(24)25-21(38)10-17(34)14-9-22(39)28(42-30(14)25)11-1-3-15(32)18(35)5-11/h1-8,10,22,26-29,31-40H,9H2/t22-,26+,27+,28+,29+/m0/s1
InChI KeyXFZJEEAOWLFHDH-UKWJTHFESA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as biflavonoids and polyflavonoids. These are organic compounds containing at least two flavan/flavone units. These units are usually linked through CC or C-O-C bonds. Some examples include C2-O-C3, C2-O-C4, C3'-C3''', and C6-C8''.
KingdomOrganic compounds
Super ClassPhenylpropanoids and polyketides
ClassFlavonoids
Sub ClassBiflavonoids and polyflavonoids
Direct ParentBiflavonoids and polyflavonoids
Alternative Parents
Substituents
  • B-type proanthocyanidin
  • Bi- and polyflavonoid skeleton
  • Proanthocyanidin
  • Catechin
  • Flavan-3-ol
  • Hydroxyflavonoid
  • 3'-hydroxyflavonoid
  • 7-hydroxyflavonoid
  • 5-hydroxyflavonoid
  • 4'-hydroxyflavonoid
  • 3-hydroxyflavonoid
  • Flavan
  • Chromane
  • 1-benzopyran
  • Benzopyran
  • Catechol
  • Phenol
  • 1-hydroxy-2-unsubstituted benzenoid
  • Alkyl aryl ether
  • 1-hydroxy-4-unsubstituted benzenoid
  • Benzenoid
  • Monocyclic benzene moiety
  • Secondary alcohol
  • Polyol
  • Organoheterocyclic compound
  • Oxacycle
  • Ether
  • Hydrocarbon derivative
  • Alcohol
  • Organic oxygen compound
  • Organooxygen compound
  • Aromatic heteropolycyclic compound
Molecular FrameworkAromatic heteropolycyclic compounds
External Descriptors
Ontology
Physiological effectNot Available
Disposition
Biological locationRoute of exposureSource
ProcessNot Available
Role
Physical Properties
StateSolid
Experimental Molecular Properties
PropertyValueReference
Melting Point231 - 232 °CNot Available
Boiling PointNot AvailableNot Available
Water SolubilityNot AvailableNot Available
LogPNot AvailableNot Available
Experimental Chromatographic PropertiesNot Available
Predicted Molecular Properties
Predicted Chromatographic Properties
Spectra
Biological Properties
Cellular Locations
  • Cytoplasm
  • Extracellular
Biospecimen LocationsNot Available
Tissue LocationsNot Available
Pathways
Normal Concentrations
Not Available
Abnormal Concentrations
Not Available
Associated Disorders and Diseases
Disease ReferencesNone
Associated OMIM IDsNone
DrugBank IDNot Available
Phenol Explorer Compound ID150
FooDB IDFDB000958
KNApSAcK IDC00002917
Chemspider ID9425166
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkProcyanidin_B1
METLIN IDNot Available
PubChem Compound11250133
PDB IDNot Available
ChEBI ID75633
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDNot Available
References
Synthesis ReferenceNot Available
Material Safety Data Sheet (MSDS)Not Available
General References
  1. (). Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.. .