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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 20:28:54 UTC
Update Date2023-02-21 17:24:49 UTC
HMDB IDHMDB0035484
Secondary Accession Numbers
  • HMDB35484
Metabolite Identification
Common Name5-Hydroxyferulic acid
Description5-Hydroxyferulic acid (CAS: 1782-55-4), also known as 3-(3,4-dihydroxy-5-methoxy)-2-propenoic acid, belongs to the class of organic compounds known as hydroxycinnamic acids. Hydroxycinnamic acids are compounds containing a cinnamic acid where the benzene ring is hydroxylated. Outside of the human body, 5-hydroxyferulic acid has been detected, but not quantified in, several different foods, such as common salsifies, napa cabbages, sparkleberries, nectarines, and Chinese chestnuts. This could make 5-hydroxyferulic acid a potential biomarker for the consumption of these foods. 5-Hydroxyferulic acid is found in green vegetables. 5-Hydroxyferulic acid is isolated from bamboo (Phyllostachys edulis).
Structure
Data?1677000289
Synonyms
Chemical FormulaC10H10O5
Average Molecular Weight210.1834
Monoisotopic Molecular Weight210.05282343
IUPAC Name(2E)-3-(3,4-dihydroxy-5-methoxyphenyl)prop-2-enoic acid
Traditional Name5-hydroxyferulate
CAS Registry Number110642-42-7
SMILES
COC1=C(O)C(O)=CC(\C=C\C(O)=O)=C1
InChI Identifier
InChI=1S/C10H10O5/c1-15-8-5-6(2-3-9(12)13)4-7(11)10(8)14/h2-5,11,14H,1H3,(H,12,13)/b3-2+
InChI KeyYFXWTVLDSKSYLW-NSCUHMNNSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as hydroxycinnamic acids. Hydroxycinnamic acids are compounds containing an cinnamic acid where the benzene ring is hydroxylated.
KingdomOrganic compounds
Super ClassPhenylpropanoids and polyketides
ClassCinnamic acids and derivatives
Sub ClassHydroxycinnamic acids and derivatives
Direct ParentHydroxycinnamic acids
Alternative Parents
Substituents
  • Cinnamic acid
  • Hydroxycinnamic acid
  • Coumaric acid or derivatives
  • Methoxyphenol
  • Phenoxy compound
  • Anisole
  • Methoxybenzene
  • Styrene
  • Phenol ether
  • Catechol
  • 1-hydroxy-4-unsubstituted benzenoid
  • 1-hydroxy-2-unsubstituted benzenoid
  • Alkyl aryl ether
  • Phenol
  • Monocyclic benzene moiety
  • Benzenoid
  • Carboxylic acid derivative
  • Carboxylic acid
  • Monocarboxylic acid or derivatives
  • Ether
  • Organic oxygen compound
  • Carbonyl group
  • Organic oxide
  • Organooxygen compound
  • Hydrocarbon derivative
  • Aromatic homomonocyclic compound
Molecular FrameworkAromatic homomonocyclic compounds
External Descriptors
Ontology
Physiological effectNot Available
Disposition
Biological locationRoute of exposureSource
ProcessNot Available
Role
Physical Properties
StateSolid
Experimental Molecular Properties
PropertyValueReference
Melting Point182 °CNot 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
  • 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 IDFDB014170
KNApSAcK IDC00007336
Chemspider ID394087
KEGG Compound IDC05619
BioCyc ID5-HYDROXY-FERULIC-ACID
BiGG IDNot Available
Wikipedia Link5-Hydroxyferulic acid
METLIN IDNot Available
PubChem Compound446834
PDB IDNot Available
ChEBI ID2069
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.. .