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Kaempferol-3-O-β-d-glucoside
Astragalin is a chemical compound. It can be isolated from ''Phytolacca americana'' (the American pokeweed) or in the methanolic extract of fronds of the fern '' Phegopteris connectilis''. It is also found in wine. Astragalin is a 3-''O''-glucoside of kaempferol Kaempferol (3,4′,5,7-tetrahydroxyflavone) is a natural flavonol, a type of flavonoid, found in a variety of plants and plant-derived foods including kale, beans, tea, spinach, and broccoli. It is also found in propolis extracts. Kaempferol i .... References Kaempferol glycosides Flavonol glucosides {{Aromatic-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phytolacca Americana
''Phytolacca americana'', also known as American pokeweed, pokeweed, poke sallet, pokeberry, dragonberries, pigeonberry weed, and inkberry, is a List of poisonous plants, poisonous, herbaceous perennial plant in the pokeweed family Phytolaccaceae. This pokeweed grows . It has simple leaves on green to red or purplish Plant stem, stems and a large white taproot. The flowers are green to white, followed by berries which ripen through red to purple to almost black which are a food source for songbirds such as grey catbird, gray catbird, northern mockingbird, northern cardinal, and brown thrasher, as well as other birds and some small non-avian animals (i.e., for species that are unaffected by its mammalian toxins). Pokeweed is native to eastern North America, the Midwest, and the South, with more scattered populations in the far West where it was introduced. It is also naturalized in parts of Europe and Asia. It is considered a Pest (organism), pest species by farmers. Pokeweed is po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Methanol
Methanol (also called methyl alcohol and wood spirit, amongst other names) is an organic chemical compound and the simplest aliphatic Alcohol (chemistry), alcohol, with the chemical formula (a methyl group linked to a hydroxyl group, often abbreviated as MeOH). It is a light, Volatility (chemistry), volatile, colorless and flammable liquid with a distinctive alcoholic odor similar to that of ethanol (potable alcohol), but is more acutely toxic than the latter. Methanol acquired the name wood alcohol because it was once produced through destructive distillation of wood. Today, methanol is mainly produced industrially by hydrogenation of carbon monoxide. Methanol consists of a methyl group linked to a polar hydroxyl group. With more than 20 million tons produced annually, it is used as a Precursor (chemistry), precursor to other commodity chemicals, including formaldehyde, acetic acid, methyl tert-butyl ether, methyl ''tert''-butyl ether, methyl benzoate, anisole, peroxyacids, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phegopteris Connectilis
''Phegopteris'' is a genus of ferns in the family Thelypteridaceae, subfamily Phegopteridoideae, in the Pteridophyte Phylogeny Group classification of 2016 (PPG I). They are known collectively as the beech ferns. Species are native to Asia, North America and Europe. Taxonomy ''Phegopteris'' was first described in 1852 by Carl Borivoj Presl as an unranked taxon within the genus '' Polypodium''. It was raised to the rank of genus by Antoine Fée in the same year. The Pteridophyte Phylogeny Group classification of 2016 (PPG I) recognizes three genera in the subfamily Phegopteridoideae: '' Macrothelypteris'', ''Phegopteris'' and ''Pseudophegopteris''. , both the ''Checklist of Ferns and Lycophytes of the World'' and ''Plants of the World Online'' regarded ''Pseudophegopteris'' as a synonym of ''Phegopteris''. Species , the ''Checklist of Ferns and Lycophytes of the World'' accepted the following species: *'' Phegopteris andringitrensis'' (Rakotondr.) Christenh. *'' Phegopteris aub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenolic Content In Wine
Phenolic compounds— natural phenol and polyphenols—occur naturally in wine. These include a large group of several hundred chemical compounds that affect the taste, color and mouthfeel of wine. These compounds include phenolic acids, stilbenoids, flavonols, dihydroflavonols, anthocyanins, flavanol monomers ( catechins) and flavanol polymers (proanthocyanidins). This large group of natural phenols can be broadly separated into two categories, flavonoids and non-flavonoids. Flavonoids include the anthocyanins and tannins which contribute to the color and mouthfeel of the wine. The non-flavonoids include the stilbenoids such as resveratrol and phenolic acids such as benzoic, caffeic and cinnamic acids. Origin of the phenolic compounds The natural phenols are not evenly distributed within the grape. Phenolic acids are largely present in the pulp, anthocyanins and stilbenoids in the skin, and other phenols ( catechins, proanthocyanidins and flavonols) in the skin a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucoside
A glucoside is a glycoside that is chemically derived from glucose. Glucosides are common in plants, but rare in animals. Glucose is produced when a glucoside is hydrolysed by purely chemical means, or decomposed by fermentation or enzymes. The name was originally given to plant products of this nature, in which the other part of the molecule was, in the greater number of cases, an aromatic aldehydic or phenolic compound (exceptions are Jinigrin and Jalapin or Scammonin). It has now been extended to include synthetic ethers, such as those obtained by acting on alcoholic glucose solutions with hydrochloric acid, and also the polysaccharoses, e.g. cane sugar, which appear to be ethers also. Although glucose is the most common sugar present in glucosides, many are known which yield rhamnose or iso-dulcite; these may be termed pentosides. Much attention has been given to the non-sugar parts (aglycone) of the molecules; the constitutions of many have been determined, and the comp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaempferol
Kaempferol (3,4′,5,7-tetrahydroxyflavone) is a natural flavonol, a type of flavonoid, found in a variety of plants and plant-derived foods including kale, beans, tea, spinach, and broccoli. It is also found in propolis extracts. Kaempferol is a yellow crystalline solid with a melting point of . It is slightly soluble in water and highly soluble in hot ethanol, ethers, and DMSO. Kaempferol is named for 17th-century German naturalist Engelbert Kaempfer.Kaempferol at .com; retrieved October 20, 2017 Natural occurrence Kaempferol is a secondary metabolite found in many plants, plant-derived foods, and traditional medicines. Its flavor is considered ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaempferol Glycosides
Kaempferol (3,4′,5,7-tetrahydroxyflavone) is a natural flavonol, a type of flavonoid, found in a variety of plants and plant-derived foods including kale, beans, tea, spinach, and broccoli. It is also found in propolis extracts. Kaempferol is a yellow crystalline solid with a melting point of . It is slightly soluble in water and highly soluble in hot ethanol, ethers, and DMSO. Kaempferol is named for 17th-century German naturalist Engelbert Kaempfer.Kaempferol at .com; retrieved October 20, 2017 Natural occurrence Kaempferol is a secondary metabolite found in many plants, plant-derived foods, and traditional medicines. Its flavor is considered bitter ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
