(-)-procyanidin B4 (Q7247555)

Procyanidin B4 (English)

(2S,3R,4S)-2-(3,4-dihydroxyphenyl)-4-[(2R,3S)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-3,4-dihydro-2H-1-benzopyran-8-yl]-3,4-dihydro-2H-1-benzopyran-3,5,7-triol

5 October 2016

stereoisomer of

2 references

2 references

2 references

(2R,3R)-2-(3,4-dihydroxyphenyl)-8-[(2S,3R,4R)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-4-yl]-3,4-dihydro-2H-chromene-3,5,7-triol

2 references

Catechin-(4alpha-8)-ent-epicatechin

2 references

(2S,3S)-2-(3,4-dihydroxyphenyl)-8-[(2R,3R,4R)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-chroman-4-yl]chromane-3,5,7-triol

2 references

(2R,3S)-2-(3,4-dihydroxyphenyl)-8-[(2S,3R,4R)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-4-yl]-3,4-dihydro-2H-chromene-3,5,7-triol

2 references

(2S,2'S,3S,3'S,4S)-3,3',4,4'-Tetrahydro-2beta,2'beta-bis(3,4-dihydroxyphenyl)-4alpha,8'-bi[2H-1-benzopyran]-3beta,3'beta,5,5',7,7'-hexol

2 references

2 references

(2S,3R)-2-(3,4-dihydroxyphenyl)-8-[(2R,3R,4R)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-4-yl]-3,4-dihydro-2H-chromene-3,5,7-triol

1 reference

(-)-epicatechin-(4alpha->8)-(-)-epicatechin

1 reference

(2S,3S)-2-(3,4-dihydroxyphenyl)-8-[(2R,3S,4R)-2-(3,4-dihydroxyphenyl)-3,5,7-trihydroxy-3,4-dihydro-2H-chromen-4-yl]-3,4-dihydro-2H-chromene-3,5,7-triol

1 reference

chemical formula

C₃₀H₂₆O₁₂

1 reference

Procyanidin B4 (English)

19 November 2016

canonical SMILES

C1C(C(OC2=C1C(=CC(=C2C3C(C(OC4=CC(=CC(=C34)O)O)C5=CC(=C(C=C5)O)O)O)O)O)C6=CC(=C(C=C6)O)O)O

1 reference

Procyanidin B4 (English)

19 November 2016

isomeric SMILES

C1[C@H]([C@H](OC2=C1C(=CC(=C2[C@H]3[C@@H]([C@H](OC4=CC(=CC(=C34)O)O)C5=CC(=C(C=C5)O)O)O)O)O)C6=CC(=C(C=C6)O)O)O

1 reference

Procyanidin B4 (English)

19 November 2016

found in taxon

Monteverdia aquifolium

1 reference

Antioxidant flavan-3-ols and flavonol glycosides from Maytenus aquifolium

Chimarrhis turbinata

1 reference

New biflavonoid and other flavonoids from the leaves of Chimarrhis turbinata and their antioxidant activities

Areca catechu

1 reference

Peroxidase as the major protein constituent in areca nut and identification of its natural substrates

Actinidia chinensis

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Annona reticulata

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Camellia sinensis

2 references

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Capsicum annuum

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Castanea

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Cicer arietinum

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Cucurbita pepo

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Cydonia

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Wild Carrot

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Diospyros kaki

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Ficus carica

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

strawberries

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

lettuce

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Lens culinaris

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Malus domestica

2 references

Influence of processing and storage on the phenolic composition of apple juice

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Malus pumila

2 references

Influence of processing and storage on the phenolic composition of apple juice

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Mespilus germanica

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Musa

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

avocado

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Phaseolus vulgaris

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

pea

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Prunus armeniaca

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Prunus avium

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Prunus domestica

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

peach

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Punica granatum

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Pyrus communis

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Ribes rubrum

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Rubus

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Solanum melongena

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Triticum aestivum

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

broad bean

2 references

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Characterization and trypsin inhibitor activity of proanthocyanidins from Vicia faba

Cinnamomum aromaticum

1 reference

Condensed tannin production in callus and suspension cultures of Cinnamomum cassia

Cinnamomum cassia

1 reference

Condensed tannin production in callus and suspension cultures of Cinnamomum cassia

Coleogyne ramosissima

1 reference

Flavonoid and benzophenone glycosides from Coleogyne ramosissima

Croton lechleri

1 reference

Polyphenolic compounds from Croton lechleri

Hibiscus cannabinus

1 reference

Catechins of the roots ofHibiscus cannabinus cultivated in Vietnam

Juniperus sabina

1 reference

Dimeric flavanols ofJuniperus sabina. I

guarana

1 reference

Antioxidant capacity and in vitro prevention of dental plaque formation by extracts and condensed tannins of Paullinia cupana.

Pseudotsuga menziesii

1 reference

[5′,5′]-bisdihydroquercetin: A B-ring linked biflavonoid from Pseudotsuga menziesii

1 reference

1 reference

Proanthocyanidins and a phloroglucinol derivative from Rumex acetosa L.

Toona sinensis

1 reference

α-glucosidase inhibitory constituents from Toona sinensis

Trichilia catigua

1 reference

Phenylpropanoid substituted flavan-3-ols from Trichilia catigua and their in vitro antioxidative activity

Zanthoxylum piperitum

1 reference

Polyphenolic constituent structures of Zanthoxylum piperitum fruit and the antibacterial effects of its polymeric procyanidin on methicillin-resistant Staphylococcus aureus

Monteverdia guyanensis

1 reference

A sesquiterpene evoninoate alkaloid from Maytenus guianensis

tomato

1 reference

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Cinnamomum pachyphyllum

1 reference

Condensed tannin production in callus and suspension cultures of Cinnamomum cassia

Cinnamomum iners

1 reference

Condensed tannin production in callus and suspension cultures of Cinnamomum cassia

Cinnamon

1 reference

Condensed tannin production in callus and suspension cultures of Cinnamomum cassia

Cinnamomum burmanni

1 reference

Condensed tannin production in callus and suspension cultures of Cinnamomum cassia

Vitis vinifera

4 references

Leaf removal and wine composition of Vitis vinifera L. cv. Nero d'Avola: the volatile aroma constituents.

Wine phenolics: contribution to dietary intake and bioavailability

Quantitative Analysis of Flavan-3-ols in Spanish Foodstuffs and Beverages

Phenolics in White Free Run Juices and Wines from Penedès by High-Performance Liquid Chromatography: Changes during Vinification

physically interacts with

taste receptor type 2

subject has role

agonist

1 reference

Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols

Identifiers

InChI

InChI=1S/C30H26O12/c31-13-7-20(37)24-23(8-13)41-29(12-2-4-16(33)19(36)6-12)27(40)26(24)25-21(38)10-17(34)14-9-22(39)28(42-30(14)25)11-1-3-15(32)18(35)5-11/h1-8,10,22,26-29,31-40H,9H2/t22-,26+,27+,28-,29-/m1/s1

1 reference

Procyanidin B4 (English)

19 November 2016

2 references

Procyanidin B4 (English)

19 November 2016

ChEBI release 2020-09-01

CAS Registry Number

29106-51-2

2 references

Global Substance Registration System

UNII

2OP8987K2X

(-)-procyanidin b4 (English)

19 November 2016

https://commonchemistry.cas.org/detail?cas_rn=29106-51-2

10 April 2021

1 reference

Procyanidin B4 (English)

19 November 2016

2 references

Procyanidin B4 (English)

19 November 2016

Reaxys registry number

3647174

1 reference

procyanidin B4 (English)

5 October 2016

ChEBI ID

27589

mapping relation type

2 references

CHEMBL447373 (English)

19 November 2016

International Chemical Identifier

InChI

InChI=1S/C30H26O12/c31-13-7-20(37)24-23(8-13)41-29(12-2-4-16(33)19(36)6-12)27(40)26(24)25-21(38)10-17(34)14-9-22(39)28(42-30(14)25)11-1-3-15(32)18(35)5-11/h1-8,10,22,26-29,31-40H,9H2/t22-,26+,27+,28-,29-/m1/s1

1 reference

CHEMBL447373 (English)

19 November 2016

2 references

splash10-056r-0010900000-1a9dc5ffdfa17107ba0a

1 reference

0 references

DSSTox substance ID

DTXSID50183357

2 references

Mapping file of InChIStrings, InChIKeys and DTXSIDs for the EPA CompTox Dashboard

DSSTOX compound identifier

DTXCID60105848

0 references

Human Metabolome Database ID

HMDB0013690

2 references

1 reference

Global Substance Registration System

procyanidin B4 (English)

5 October 2016

2 references

UNII

2OP8987K2X

(-)-procyanidin b4 (English)

19 November 2016