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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 20:36:06 UTC
Update Date2022-03-07 02:54:34 UTC
HMDB IDHMDB0035593
Secondary Accession Numbers
  • HMDB35593
Metabolite Identification
Common NameRishitin
DescriptionRishitin belongs to the class of organic compounds known as 1,2-diols. These are polyols containing an alcohol group at two adjacent positions. Rishitin has been detected, but not quantified in, several different foods, such as red bell peppers (Capsicum annuum), alcoholic beverages, garden tomatoes (Solanum lycopersicum), green bell peppers (Capsicum annuum), and garden tomato (var.). This could make rishitin a potential biomarker for the consumption of these foods. Based on a literature review very few articles have been published on Rishitin.
Structure
Data?1563862742
SynonymsNot Available
Chemical FormulaC14H22O2
Average Molecular Weight222.3233
Monoisotopic Molecular Weight222.161979948
IUPAC Name1-methyl-7-(prop-1-en-2-yl)-1,2,3,4,5,6,7,8-octahydronaphthalene-2,3-diol
Traditional Name1-methyl-7-(prop-1-en-2-yl)-1,2,3,4,5,6,7,8-octahydronaphthalene-2,3-diol
CAS Registry Number18178-54-6
SMILES
CC1C(O)C(O)CC2=C1CC(CC2)C(C)=C
InChI Identifier
InChI=1S/C14H22O2/c1-8(2)10-4-5-11-7-13(15)14(16)9(3)12(11)6-10/h9-10,13-16H,1,4-7H2,2-3H3
InChI KeyXSCYYIVXGBKTOC-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as 1,2-diols. These are polyols containing an alcohol group at two adjacent positions.
KingdomOrganic compounds
Super ClassOrganic oxygen compounds
ClassOrganooxygen compounds
Sub ClassAlcohols and polyols
Direct Parent1,2-diols
Alternative Parents
Substituents
  • Secondary alcohol
  • 1,2-diol
  • Hydrocarbon derivative
  • Aliphatic homopolycyclic compound
Molecular FrameworkAliphatic homopolycyclic compounds
External Descriptors
Ontology
Physiological effectNot Available
Disposition
Process
Role
Physical Properties
StateSolid
Experimental Molecular Properties
PropertyValueReference
Melting Point65 - 67 °CNot Available
Boiling PointNot AvailableNot Available
Water Solubility25.55 mg/L @ 25 °C (est)The Good Scents Company Information System
LogPNot AvailableNot Available
Experimental Chromatographic PropertiesNot Available
Predicted Molecular Properties
Predicted Chromatographic Properties
Spectra
Biological Properties
Cellular Locations
  • Cytoplasm
  • Extracellular
  • Membrane
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 IDNot Available
FooDB IDFDB014285
KNApSAcK IDC00003178
Chemspider ID465461
KEGG Compound IDC09715
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkRishitin
METLIN IDNot Available
PubChem Compound534260
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1511371
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.. .