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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 17:33:41 UTC
Update Date2022-03-07 02:52:22 UTC
HMDB IDHMDB0029941
Secondary Accession Numbers
  • HMDB29941
Metabolite Identification
Common NameD-Apiose
DescriptionD-Apiose belongs to the class of organic compounds known as pentoses. These are monosaccharides in which the carbohydrate moiety contains five carbon atoms. D-Apiose has been detected, but not quantified in, parsleys (Petroselinum crispum). This could make D-apiose a potential biomarker for the consumption of these foods. Based on a literature review a significant number of articles have been published on D-Apiose.
Structure
Data?1563861914
Synonyms
ValueSource
(R)-FormHMDB
3-C-HydroxymethyltetroseHMDB
ApioseHMDB
Apiose, 9ci, 8ciHMDB
b-D-ApiofuranoseGenerator
Β-D-apiofuranoseGenerator
Chemical FormulaC5H10O5
Average Molecular Weight150.1299
Monoisotopic Molecular Weight150.05282343
IUPAC Name4-(hydroxymethyl)oxolane-2,3,4-triol
Traditional Name4-(hydroxymethyl)oxolane-2,3,4-triol
CAS Registry Number639-97-4
SMILES
OCC1(O)COC(O)C1O
InChI Identifier
InChI=1S/C5H10O5/c6-1-5(9)2-10-4(8)3(5)7/h3-4,6-9H,1-2H2
InChI KeyASNHGEVAWNWCRQ-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as pentoses. These are monosaccharides in which the carbohydrate moiety contains five carbon atoms.
KingdomOrganic compounds
Super ClassOrganic oxygen compounds
ClassOrganooxygen compounds
Sub ClassCarbohydrates and carbohydrate conjugates
Direct ParentPentoses
Alternative Parents
Substituents
  • Pentose monosaccharide
  • Tetrahydrofuran
  • Tertiary alcohol
  • Secondary alcohol
  • Hemiacetal
  • Oxacycle
  • Organoheterocyclic compound
  • Polyol
  • Hydrocarbon derivative
  • Primary alcohol
  • Alcohol
  • Aliphatic heteromonocyclic compound
Molecular FrameworkAliphatic heteromonocyclic compounds
External Descriptors
Ontology
Physiological effectNot Available
Disposition
ProcessNot Available
RoleNot Available
Physical Properties
StateNot Available
Experimental Molecular Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling PointNot AvailableNot Available
Water Solubility1000000 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 LocationsNot Available
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 IDFDB001215
KNApSAcK IDC00001112
Chemspider ID3677656
KEGG Compound IDC01488
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkApiose
METLIN IDNot Available
PubChem Compound4479683
PDB IDNot Available
ChEBI ID27672
Food Biomarker OntologyNot Available
VMH IDAPIO_D
MarkerDB IDNot Available
Good Scents IDrw1812401
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.. .