3,4-DHPEA-EA (BioDeep_00000003727)

 

Secondary id: BioDeep_00000615584, BioDeep_00000896100

human metabolite Endogenous


代谢物信息卡片


Methyl (2R,4S)-4-{2-[2-(3,4-dihydroxyphenyl)ethoxy]-2-oxoethyl}-3-ethylidene-2-hydroxy-3,4-dihydro-2H-pyran-5-carboxylic acid

化学式: C19H22O8 (378.1314612)
中文名称:
谱图信息: 最多检出来源 Homo sapiens(urine) 3.28%

分子结构信息

SMILES: CC=C1C(C(=COC1O)C(=O)OC)CC(=O)OCCC2=CC(=C(C=C2)O)O
InChI: InChI=1S/C19H22O8/c1-3-12-13(14(18(23)25-2)10-27-19(12)24)9-17(22)26-7-6-11-4-5-15(20)16(21)8-11/h3-5,8,10,13,19-21,24H,6-7,9H2,1-2H3/b12-3-/t13-,19+/m0/s1

描述信息

3,4-DHPEA-EA is the major form of the oleuropein-aglycone. 3,4-DHPEA-EA is found in olive.
3,4-DHPEA-EA is found in olive. 3,4-DHPEA-EA is the major form of the oleuropein-aglycone

同义名列表

8 个代谢物同义名

Methyl (2R,4S)-4-{2-[2-(3,4-dihydroxyphenyl)ethoxy]-2-oxoethyl}-3-ethylidene-2-hydroxy-3,4-dihydro-2H-pyran-5-carboxylic acid; methyl (2R,3Z,4S)-4-{2-[2-(3,4-dihydroxyphenyl)ethoxy]-2-oxoethyl}-3-ethylidene-2-hydroxy-3,4-dihydro-2H-pyran-5-carboxylate; methyl (4S,5Z,6R)-4-{2-[2-(3,4-dihydroxyphenyl)ethoxy]-2-oxoethyl}-5-ethylidene-6-hydroxy-4,6-dihydropyran-3-carboxylate; 2-hydroxy-3-ethylidene-5-(methoxycarbonyl)-3,4-dihydro-2h-pyran-4-acetic acid 2-(3,4-dihydroxyphenyl)ethyl ester; 3,4-Dixydroxyphenylethanol elenolic acid; 3,4-DHPEA-elenolic acid mono-aldehyde; Oleuropein-aglycone mono-aldehyde; 3,4-DHPEA-EA



数据库引用编号

10 个数据库交叉引用编号

分类词条

相关代谢途径

Reactome(0)

BioCyc(0)

PlantCyc(0)

代谢反应

0 个相关的代谢反应过程信息。

Reactome(0)

BioCyc(0)

WikiPathways(0)

Plant Reactome(0)

INOH(0)

PlantCyc(0)

COVID-19 Disease Map(0)

PathBank(0)

PharmGKB(0)

1 个相关的物种来源信息

在这里通过桑基图来展示出与当前的这个代谢物在我们的BioDeep知识库中具有相关联信息的其他代谢物。在这里进行关联的信息来源主要有：

  • PubMed: 来源于PubMed文献库中的文献信息，我们通过自然语言数据挖掘得到的在同一篇文献中被同时提及的相关代谢物列表，这个列表按照代谢物同时出现的文献数量降序排序，取前10个代谢物作为相关研究中关联性很高的代谢物集合展示在桑基图中。
  • NCBI Taxonomy: 通过文献数据挖掘，得到的代谢物物种来源信息关联。这个关联信息同样按照出现的次数降序排序，取前10个代谢物作为高关联度的代谢物集合展示在桑吉图上。
  • Chemical Taxonomy: 在物质分类上处于同一个分类集合中的其他代谢物
  • Chemical Reaction: 在化学反应过程中，存在为当前代谢物相关联的生化反应过程中的反应底物或者反应产物的关联代谢物信息。

点击图上的相关代谢物的名称，可以跳转到相关代谢物的信息页面。



文献列表

  • Shuyan Han, Yongjin Wang, Zhongxiang Fang, Yiren Zhang, Wei Zeng, Emad Karrar, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang. Effect of olive polyphenols on lipid oxidation of high-fat beef during digestion. Food research international (Ottawa, Ont.). 2022 11; 161(?):111843. doi: 10.1016/j.foodres.2022.111843. [PMID: 36192973]
  • Akihiko Sato, Noboru Shinozaki, Hirotoshi Tamura. Secoiridoid type of antiallergic substances in olive waste materials of three Japanese varieties of Olea europaea. Journal of agricultural and food chemistry. 2014 Aug; 62(31):7787-95. doi: 10.1021/jf502151b. [PMID: 25029390]
  • Joana Pinto, Fátima Paiva-Martins, Giulia Corona, Edward S Debnam, Maria Jose Oruna-Concha, David Vauzour, Michael H Gordon, Jeremy P E Spencer. Absorption and metabolism of olive oil secoiridoids in the small intestine. The British journal of nutrition. 2011 Jun; 105(11):1607-18. doi: 10.1017/s000711451000526x. [PMID: 21411025]
  • Fátima Paiva-Martins, Vera Rodrigues, Rita Calheiros, Maria P M Marques. Characterization of antioxidant olive oil biophenols by spectroscopic methods. Journal of the science of food and agriculture. 2011 Jan; 91(2):309-14. doi: 10.1002/jsfa.4186. [PMID: 20949551]
  • G Gambacorta, M Faccia, M A Previtali, S Pati, E La Notte, A Baiano. Effects of olive maturation and stoning on quality indices and antioxidant content of extra virgin oils (cv. Coratina) during storage. Journal of food science. 2010 Apr; 75(3):C229-35. doi: 10.1111/j.1750-3841.2010.01516.x. [PMID: 20492271]
  • Fátima Paiva-Martins, João Fernandes, Vera Santos, Lisete Silva, Fernanda Borges, Susana Rocha, Luis Belo, Alice Santos-Silva. Powerful protective role of 3,4-dihydroxyphenylethanol-elenolic acid dialdehyde against erythrocyte oxidative-induced hemolysis. Journal of agricultural and food chemistry. 2010 Jan; 58(1):135-40. doi: 10.1021/jf9031052. [PMID: 19954214]
  • Fátima Paiva-Martins, João Fernandes, Susana Rocha, Henrique Nascimento, Rui Vitorino, Francisco Amado, Fernanda Borges, Luís Belo, Alice Santos-Silva. Effects of olive oil polyphenols on erythrocyte oxidative damage. Molecular nutrition & food research. 2009 May; 53(5):609-16. doi: 10.1002/mnfr.200800276. [PMID: 19340892]
  • Fátima Paiva-Martins, Michael H Gordon. Interactions of ferric ions with olive oil phenolic compounds. Journal of agricultural and food chemistry. 2005 Apr; 53(7):2704-9. doi: 10.1021/jf0481094. [PMID: 15796614]
  • Sergio Gómez-Alonso, Giuseppe Fregapane, M Desamparados Salvador, Michael H Gordon. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. Journal of agricultural and food chemistry. 2003 Jan; 51(3):667-72. doi: 10.1021/jf025932w. [PMID: 12537439]
  • E Vierhuis, M Servili, M Baldioli, H A Schols, A G Voragen, G F Montedoro. Effect of enzyme treatment during mechanical extraction of olive oil on phenolic compounds and polysaccharides. Journal of agricultural and food chemistry. 2001 Mar; 49(3):1218-23. doi: 10.1021/jf000578s. [PMID: 11312839]
  • R Masella, A Cantafora, D Modesti, A Cardilli, L Gennaro, A Bocca, E Coni. Antioxidant activity of 3,4-DHPEA-EA and protocatechuic acid: a comparative assessment with other olive oil biophenols. Redox report : communications in free radical research. 1999; 4(3):113-21. doi: 10.1179/135100099101534792. [PMID: 10496414]