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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 20:35:49 UTC
Update Date2022-03-07 02:54:34 UTC
HMDB IDHMDB0035588
Secondary Accession Numbers
  • HMDB35588
Metabolite Identification
Common NameLuteolin 7-glucoside
DescriptionLuteolin 7-glucoside, also known as 7-glucoluteolin or cinaroside, belongs to the class of organic compounds known as flavonoid-7-o-glycosides. These are phenolic compounds containing a flavonoid moiety which is O-glycosidically linked to carbohydrate moiety at the C7-position. Thus, luteolin 7-glucoside is considered to be a flavonoid. Luteolin 7-glucoside is found, on average, in the highest concentration within a few different foods, such as mexican oreganos (Lippia graveolens), anises (Pimpinella anisum), and wild celeries (Apium graveolens) and in a lower concentration in olives (Olea europaea), celery leaves (Apium graveolens var. secalinum), and lentils (Lens culinaris). Luteolin 7-glucoside has also been detected, but not quantified in, several different foods, such as hard wheats (Triticum durum), rice (Oryza sativa), prairie turnips (Pediomelum esculentum), common sages (Salvia officinalis), and green bell peppers (Capsicum annuum). This could make luteolin 7-glucoside a potential biomarker for the consumption of these foods. Luteolin 7-glucoside 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 Luteolin 7-glucoside.
Structure
Data?1563862741
Synonyms
Chemical FormulaC21H20O11
Average Molecular Weight448.3769
Monoisotopic Molecular Weight448.100561482
IUPAC Name2-(3,4-dihydroxyphenyl)-5-hydroxy-7-{[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}-4H-chromen-4-one
Traditional Nameluteolin 7-O-glucoside
CAS Registry Number5373-11-5
SMILES
OC[C@H]1O[C@@H](OC2=CC3=C(C(O)=C2)C(=O)C=C(O3)C2=CC=C(O)C(O)=C2)[C@H](O)[C@@H](O)[C@@H]1O
InChI Identifier
InChI=1S/C21H20O11/c22-7-16-18(27)19(28)20(29)21(32-16)30-9-4-12(25)17-13(26)6-14(31-15(17)5-9)8-1-2-10(23)11(24)3-8/h1-6,16,18-25,27-29H,7H2/t16-,18-,19+,20-,21-/m1/s1
InChI KeyPEFNSGRTCBGNAN-QNDFHXLGSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as flavonoid-7-o-glycosides. These are phenolic compounds containing a flavonoid moiety which is O-glycosidically linked to carbohydrate moiety at the C7-position.
KingdomOrganic compounds
Super ClassPhenylpropanoids and polyketides
ClassFlavonoids
Sub ClassFlavonoid glycosides
Direct ParentFlavonoid-7-O-glycosides
Alternative Parents
Substituents
  • Flavonoid-7-o-glycoside
  • 3'-hydroxyflavonoid
  • 4'-hydroxyflavonoid
  • 5-hydroxyflavonoid
  • Flavone
  • Hydroxyflavonoid
  • Phenolic glycoside
  • Hexose monosaccharide
  • Chromone
  • Glycosyl compound
  • O-glycosyl compound
  • Benzopyran
  • 1-benzopyran
  • Catechol
  • 1-hydroxy-4-unsubstituted benzenoid
  • 1-hydroxy-2-unsubstituted benzenoid
  • Phenol
  • Pyranone
  • Pyran
  • Oxane
  • Monocyclic benzene moiety
  • Benzenoid
  • Monosaccharide
  • Heteroaromatic compound
  • Vinylogous acid
  • Secondary alcohol
  • Organoheterocyclic compound
  • Oxacycle
  • Polyol
  • Acetal
  • Organic oxygen compound
  • Hydrocarbon derivative
  • Organic oxide
  • Organooxygen compound
  • Alcohol
  • Primary alcohol
  • 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 Point256 - 258 °CNot Available
Boiling Point838.10 °C. @ 760.00 mm Hg (est)The Good Scents Company Information System
Water Solubility2888 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP-0.090 (est)The Good Scents Company Information System
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 ID245
FooDB IDFDB014280
KNApSAcK IDC00004266
Chemspider ID4444241
KEGG Compound IDC03951
BioCyc IDLUTEOLIN-7-O-BETA-D-GLUCOSIDE
BiGG IDNot Available
Wikipedia LinkCynaroside
METLIN IDNot Available
PubChem Compound5280637
PDB IDNot Available
ChEBI ID27994
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1699821
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.. .