Open main menu

Wikipedia β

Astringin is a stilbenoid, the 3-β-D-glucoside of piceatannol.[1] It can be found in the bark of Picea sitchensis[2][3] or Picea abies (Norway spruce).[4]

Astringin
Chemical structure of astringin
Names
IUPAC name
(2S,3R,4S,5S,6R)-2-[3-[(E)-2-(3,4-dihydroxyphenyl)ethenyl]-5-hydroxyphenoxy]-6-(hydroxymethyl)oxane-3,4,5-triol
Identifiers
3D model (JSmol)
ChEBI
ChemSpider
Properties
C20H22O9
Molar mass 406.38 g/mol
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is YesYN ?)
Infobox references

It is also present in Vitis vinifera cells cultures[5] and in wine.[6]


See alsoEdit

ReferencesEdit

  1. ^ pubchem.ncbi.nlm.nih.gov/compound/Astringin
  2. ^ Stilbene glucosides in the bark of Picea sitchensis. Masakazu Aritomi, Dervilla M.X. Donnelly, Phytochemistry, Volume 15, Issue 12, 1976, Pages 2006–2008, doi:10.1016/S0031-9422(00)88881-0
  3. ^ Astringin and isorhapontin distribution in Sitka spruce trees. Claudia D. Toscano Underwood and Raymond B. Pearce, Phytochemistry, Volume 30, Issue 7, 1991, Pages 2183–2189, doi:10.1016/0031-9422(91)83610-W
  4. ^ Stilbenes and resin acids in relation to the penetration of Heterobasidion annosum through the bark of Picea abies. M. Lindberg, L. Lundgren, R. Gref and M. Johansson, European Journal of Forest Pathology, May 1992, Volume 22, Issue 2, pages 95–106, doi:10.1111/j.1439-0329.1992.tb01436.x
  5. ^ Antioxidant Activity of the Stilbene Astringin, Newly Extracted from Vitis vinifera Cell Cultures. Jean-Michel Mérillon, Bernard Fauconneau, Pierre Waffo Teguo, Laurence Barrier, Joseph Vercauteren and François Huguet, Clinical Chemistry, June 1997, vol. 43, no. 6, pages 1092-1093 (article)
  6. ^ Vitrac, Xavier; Bornet, Aurélie; Vanderlinde, Regina; Valls, Josep; Richard, Tristan; Delaunay, Jean-Claude; Mérillon, Jean-Michel; Teissédre, Pierre-Louis (2005). "Determination of Stilbenes (δ-viniferin, trans-astringin, trans-piceid, cis- and trans-resveratrol, ε-viniferin) in Brazilian Wines". Journal of Agricultural and Food Chemistry. 53 (14): 5664–9. doi:10.1021/jf050122g. PMID 15998130.