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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-12 00:07:26 UTC
Update Date2022-03-07 02:55:55 UTC
HMDB IDHMDB0038778
Secondary Accession Numbers
  • HMDB38778
Metabolite Identification
Common NameBatatasin I
DescriptionBatatasin I belongs to the class of organic compounds known as phenanthrols. Phenanthrols are compounds containing a phenanthrene (or its hydrogenated derivative) to which a hydroxyl group is attached. Batatasin I has been detected, but not quantified in, root vegetables. This could make batatasin I a potential biomarker for the consumption of these foods. Based on a literature review a significant number of articles have been published on Batatasin I.
Structure
Thumb
Synonyms
ValueSource
2,5,7-Trimethoxyphenanthren-3-olKegg
2,5,7-Trimethoxy-3-phenanthrenolHMDB
3-Hydroxy-2,5,7-trimethoxyphenanthreneHMDB
6-Hydroxy-2,4,7-trimethoxyphenanthreneHMDB, MeSH
Chikusetsu saponin ivaHMDB
Chemical FormulaC17H16O4
Average Molecular Weight284.3065
Monoisotopic Molecular Weight284.104859
IUPAC Name2,5,7-trimethoxyphenanthren-3-ol
Traditional Namebatatasin I
CAS Registry Number51415-00-0
SMILES
COC1=CC(OC)=C2C(C=CC3=CC(OC)=C(O)C=C23)=C1
InChI Identifier
InChI=1S/C17H16O4/c1-19-12-6-11-5-4-10-7-15(20-2)14(18)9-13(10)17(11)16(8-12)21-3/h4-9,18H,1-3H3
InChI KeyKGYHMWVRKYFQQR-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as phenanthrols. Phenanthrols are compounds containing a phenanthrene (or its hydrogenated derivative) to which a hydroxyl group is attached.
KingdomOrganic compounds
Super ClassBenzenoids
ClassPhenanthrenes and derivatives
Sub ClassPhenanthrols
Direct ParentPhenanthrols
Alternative Parents
Substituents
  • Phenanthrol
  • 2-naphthol
  • Naphthalene
  • Anisole
  • 1-hydroxy-2-unsubstituted benzenoid
  • Alkyl aryl ether
  • Ether
  • Organic oxygen compound
  • Hydrocarbon derivative
  • Organooxygen compound
  • Aromatic homopolycyclic compound
Molecular FrameworkAromatic homopolycyclic compounds
External Descriptors
Ontology
Physiological effectNot Available
Disposition
ProcessNot Available
Role
Physical Properties
StateSolid
Experimental Molecular Properties
PropertyValueReference
Melting Point148.5 - 149.6 °CNot Available
Boiling PointNot AvailableNot Available
Water Solubility0.6 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
  • 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 IDFDB018197
KNApSAcK IDC00000325
Chemspider ID391050
KEGG Compound IDC10246
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound442694
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1871251
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.. .