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Record Information
Version5.0
StatusDetected and Quantified
Creation Date2012-09-11 23:50:45 UTC
Update Date2022-03-07 02:55:48 UTC
HMDB IDHMDB0038524
Secondary Accession Numbers
  • HMDB38524
Metabolite Identification
Common Name5-Tricosyl-1,3-benzenediol
Description5-Tricosyl-1,3-benzenediol, also known as 1,3-dihydroxy-5-tricosylbenzene or 5-N-tricosylresorcinol, belongs to the class of organic compounds known as resorcinols. Resorcinols are compounds containing a resorcinol moiety, which is a benzene ring bearing two hydroxyl groups at positions 1 and 3. 5-Tricosyl-1,3-benzenediol is found, on average, in the highest concentration within a few different foods, such as breakfast cereal, rye bread, and hard wheats (Triticum durum) and in a lower concentration in common wheats (Triticum aestivum), barleys (Hordeum vulgare), and pasta. 5-Tricosyl-1,3-benzenediol has also been detected, but not quantified in, several different foods, such as cereals and cereal products, wheats (Triticum), annual wild rice (Zizania aquatica), spelts (Triticum spelta), and soy beans (Glycine max). This could make 5-tricosyl-1,3-benzenediol a potential biomarker for the consumption of these foods. 5-Tricosyl-1,3-benzenediol 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 5-Tricosyl-1,3-benzenediol.
Structure
Data?1563863211
Synonyms
ValueSource
1,3-Dihydroxy-5-N-tricosylbenzeneChEBI
1,3-Dihydroxy-5-tricosylbenzeneChEBI
5-N-TricosylresorcinolChEBI
5-TricosylresorcinolHMDB
Chemical FormulaC29H52O2
Average Molecular Weight432.722
Monoisotopic Molecular Weight432.396730908
IUPAC Name5-tricosylbenzene-1,3-diol
Traditional Name5-tricosylbenzene-1,3-diol
CAS Registry Number70110-60-0
SMILES
CCCCCCCCCCCCCCCCCCCCCCCC1=CC(O)=CC(O)=C1
InChI Identifier
InChI=1S/C29H52O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16-17-18-19-20-21-22-23-27-24-28(30)26-29(31)25-27/h24-26,30-31H,2-23H2,1H3
InChI KeyOHTBGMREZYLZQD-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as resorcinols. Resorcinols are compounds containing a resorcinol moiety, which is a benzene ring bearing two hydroxyl groups at positions 1 and 3.
KingdomOrganic compounds
Super ClassBenzenoids
ClassPhenols
Sub ClassBenzenediols
Direct ParentResorcinols
Alternative Parents
Substituents
  • Resorcinol
  • 1-hydroxy-4-unsubstituted benzenoid
  • 1-hydroxy-2-unsubstituted benzenoid
  • Monocyclic benzene moiety
  • Organic oxygen compound
  • Hydrocarbon derivative
  • Organooxygen compound
  • Aromatic homomonocyclic compound
Molecular FrameworkAromatic homomonocyclic compounds
External DescriptorsNot Available
Ontology
Physiological effectNot Available
Disposition
ProcessNot Available
Role
Physical Properties
StateNot Available
Experimental Molecular Properties
PropertyValueReference
Melting PointNot AvailableNot 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
  • Membrane
Biospecimen Locations
  • Blood
Tissue LocationsNot Available
Pathways
Normal Concentrations
Abnormal Concentrations
Not Available
Associated Disorders and Diseases
Disease ReferencesNone
Associated OMIM IDsNone
DrugBank IDNot Available
Phenol Explorer Compound ID699
FooDB IDFDB017907
KNApSAcK IDNot Available
Chemspider ID136953
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound155462
PDB IDNot Available
ChEBI ID145969
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.. .