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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-12 01:09:57 UTC
Update Date2023-02-21 17:27:02 UTC
HMDB IDHMDB0039638
Secondary Accession Numbers
  • HMDB39638
Metabolite Identification
Common NameBrassilexin
DescriptionBrassilexin belongs to the class of organic compounds known as indoles. Indoles are compounds containing an indole moiety, which consists of pyrrole ring fused to benzene to form 2,3-benzopyrrole. Brassilexin has been detected, but not quantified in, several different foods, such as brassicas, cauliflowers (Brassica oleracea var. botrytis), chinese cabbages (Brassica rapa), chinese mustards (Brassica juncea), and herbs and spices. This could make brassilexin a potential biomarker for the consumption of these foods. Based on a literature review a significant number of articles have been published on Brassilexin.
Structure
Thumb
Synonyms
ValueSource
8H-isothiazolo(5,4-b)IndoleHMDB
BrassilexineHMDB
Chemical FormulaC9H6N2S
Average Molecular Weight174.222
Monoisotopic Molecular Weight174.025168892
IUPAC Name8H-[1,2]thiazolo[5,4-b]indole
Traditional Name8H-[1,2]thiazolo[5,4-b]indole
CAS Registry Number119752-76-0
SMILES
N1C2=C(C=NS2)C2=CC=CC=C12
InChI Identifier
InChI=1S/C9H6N2S/c1-2-4-8-6(3-1)7-5-10-12-9(7)11-8/h1-5,11H
InChI KeyNHMBEDDKDVIBQD-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as indoles. Indoles are compounds containing an indole moiety, which consists of pyrrole ring fused to benzene to form 2,3-benzopyrrole.
KingdomOrganic compounds
Super ClassOrganoheterocyclic compounds
ClassIndoles and derivatives
Sub ClassIndoles
Direct ParentIndoles
Alternative Parents
Substituents
  • Indole
  • Benzenoid
  • Heteroaromatic compound
  • Thiazole
  • Pyrrole
  • Azole
  • Azacycle
  • Organic nitrogen compound
  • Organopnictogen compound
  • Hydrocarbon derivative
  • Organonitrogen compound
  • Aromatic heteropolycyclic compound
Molecular FrameworkAromatic heteropolycyclic compounds
External DescriptorsNot Available
Ontology
Physiological effectNot Available
Disposition
ProcessNot Available
Role
Physical Properties
StateSolid
Experimental Molecular Properties
PropertyValueReference
Melting Point164 - 167 °CNot Available
Boiling PointNot AvailableNot Available
Water Solubility8938 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
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 IDFDB019266
KNApSAcK IDC00027108
Chemspider ID19992709
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound135413564
PDB IDNot Available
ChEBI ID169691
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1879001
References
Synthesis ReferenceNot Available
Material Safety Data Sheet (MSDS)Not Available
General References
  1. Pedras MS, Jha M: Concise syntheses of the cruciferous phytoalexins brassilexin, sinalexin, wasalexins, and analogues: expanding the scope of the vilsmeier formylation. J Org Chem. 2005 Mar 4;70(5):1828-34. [PubMed:15730307 ]
  2. (). Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.. .