Prodelfinidin B3

Prodelfinidin B3
Nazivi
	Drugi nazivi Galokatehol-(4α→8)-katehin; GC-(4,8)-C; Dimer GC-C
Identifikacija
CAS broj	78362-05-7;
Svojstva
Hemijska formula	C30H26O13
Molarna masa	594,52 g/mol
	Ukoliko nije drugačije napomenuto, podaci se odnose na standardno stanje materijala (na 25 °C [77 °F], 100 kPa).
	Reference infokutije

Prodelfinidin B3 je prodelfinidinski dimer prisutan u prehrambenim proizvodima kao što je ječam^[1]^[2] i pivo, u voću i mahunastom povrću. On je takođe prisutan u ljuskama nara.^[3]

Ovo jedinjenje se može dobiti sintetičkim putem.^[4]

Reference[уреди | уреди извор]

^ Klausen, K; Mortensen, AG; Laursen, B; Haselmann, KF; Jespersen, BM; Fomsgaard, IS (2010). „Phenolic compounds in different barley varieties: Identification by tandem mass spectrometry (QStar) and NMR; quantification by liquid chromatography triple quadrupole-linear ion trap mass spectrometry (Q-Trap)”. Natural product communications. 5 (3): 407—14. PMID 20420318.
^ Quinde-Axtell, Zory; Baik, Byung-Kee (2006). „Phenolic Compounds of Barley Grain and Their Implication in Food Product Discoloration”. Journal of Agricultural and Food Chemistry. 54 (26): 9978—84. PMID 17177530. doi:10.1021/jf060974w.
^ Plumb, G. W.; De Pascual-Teresa, S.; Santos-Buelga, C.; Rivas-Gonzalo, J. C.; Williamson, G. (2002). „Antioxidant properties of gallocatechin and prodelphinidins from pomegranate peel”. Redox Report. 7 (1): 41—6. PMID 11981454. doi:10.1179/135100002125000172.
^ Delcour, Jan A.; Vercruysse, Sabine A. R. (1986). „Direct Synthesis of the Barley Proanthocyanidins Prodelphinidin B3, Prodelphinidin C2 and Two Trimeric Proanthocyanidins with a Mixed Prodelphinidin-Procyanidin Stereochemistry”. Journal of the Institute of Brewing. 92 (3): 244. doi:10.1002/j.2050-0416.1986.tb04409.x.

Spoljašnje veze[уреди | уреди извор]

Prodelphinidin B3 on www.phenol-explorer.eu

[1] Klausen, K; Mortensen, AG; Laursen, B; Haselmann, KF; Jespersen, BM; Fomsgaard, IS (2010). „Phenolic compounds in different barley varieties: Identification by tandem mass spectrometry (QStar) and NMR; quantification by liquid chromatography triple quadrupole-linear ion trap mass spectrometry (Q-Trap)”. Natural product communications. 5 (3): 407—14. PMID 20420318.

[2] Quinde-Axtell, Zory; Baik, Byung-Kee (2006). „Phenolic Compounds of Barley Grain and Their Implication in Food Product Discoloration”. Journal of Agricultural and Food Chemistry. 54 (26): 9978—84. PMID 17177530. doi:10.1021/jf060974w.

[3] Plumb, G. W.; De Pascual-Teresa, S.; Santos-Buelga, C.; Rivas-Gonzalo, J. C.; Williamson, G. (2002). „Antioxidant properties of gallocatechin and prodelphinidins from pomegranate peel”. Redox Report. 7 (1): 41—6. PMID 11981454. doi:10.1179/135100002125000172.

[4] Delcour, Jan A.; Vercruysse, Sabine A. R. (1986). „Direct Synthesis of the Barley Proanthocyanidins Prodelphinidin B3, Prodelphinidin C2 and Two Trimeric Proanthocyanidins with a Mixed Prodelphinidin-Procyanidin Stereochemistry”. Journal of the Institute of Brewing. 92 (3): 244. doi:10.1002/j.2050-0416.1986.tb04409.x.

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