Classification Term: 170636
Apocarotenoids (β-) (ontology term: 9f92c9c455b3753cb4eaf4d4ac0ba3bf)
found 340 associated metabolites at sub_class metabolite taxonomy ontology rank level.
Ancestor: Apocarotenoids
Child Taxonomies: There is no child term of current ontology term.
Safranal
Safranal is found in fig. Safranal is a constituent of saffron (Crocus sativa). Safranal is a flavouring ingredient It is believed that safranal is a degradation product of the carotenoid zeaxanthin via the intermediacy of picrocrocin. Safranal is an effective anticonvulsant shown to act as an agonist at GABAA receptors. Safranal also exhibits high antioxidant and free radical scavenging activity, along with cytotoxicity towards cancer cells in vitro. It has also been shown to have antidepressant properties. Safranal is an organic compound isolated from saffron, the spice consisting of the stigmas of crocus flowers (Crocus sativus). It is the constituent primarily responsible for the aroma of saffron Safranal is a monoterpenoid formally derived from beta-cyclocitral by dehydrogenation. It is functionally related to a beta-cyclocitral. Safranal is a natural product found in Aspalathus linearis, Cistus creticus, and other organisms with data available. Constituent of saffron (Crocus sativa). Flavouring ingredient Safranal is an orally active main component of Saffron (Crocus sativus) and is responsible for the unique aroma of this spice. Safranal has neuroprotective and anti-inflammatory effects and has the potential for Parkinson’s disease research[1]. Safranal is an orally active main component of Saffron (Crocus sativus) and is responsible for the unique aroma of this spice. Safranal has neuroprotective and anti-inflammatory effects and has the potential for Parkinson’s disease research[1].
Neurosporaxanthin
D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids
Sorgolactone
Sorgolactone is found in cereals and cereal products. Sorgolactone is isolated from the roots of Sorghum bicolor (sorghum) (genuine host plant for Striga species) Strigolactones are plant hormones that have been implicated in inhibition of shoot branching. Strigolactones are carotenoid-derived and trigger germination of parasitic plant seeds (for example striga from which they gained their name) and stimulate symbiotic mycorrhizal fungi. Strigolactones contain a labile ether bond that is easily hydrolysed in the rhizosphere meaning that there is a large concentration gradient between areas near the root and those further away. Isolated from the roots of Sorghum bicolor (sorghum) (genuine host plant for Striga subspecies)
Strigol
Strigol is found in corn. Strigol is a constituent of the root of Gossypium hirsutum (cotton) Strigolactones are plant hormones that have been implicated in inhibition of shoot branching. Strigolactones are carotenoid-derived and trigger germination of parasitic plant seeds (for example striga from which they gained their name) and stimulate symbiotic mycorrhizal fungi. Strigolactones contain a labile ether bond that is easily hydrolysed in the rhizosphere meaning that there is a large concentration gradient between areas near the root and those further away. Constituent of the root of Gossypium hirsutum (cotton)
2-cis,4-trans-xanthoxin
2-cis,4-trans-xanthoxin, also known as xanthoxin, is a member of the class of compounds known as sesquiterpenoids. Sesquiterpenoids are terpenes with three consecutive isoprene units. 2-cis,4-trans-xanthoxin is practically insoluble (in water) and an extremely weak acidic compound (based on its pKa). 2-cis,4-trans-xanthoxin can be found in a number of food items such as broad bean, canola, mustard spinach, and hickory nut, which makes 2-cis,4-trans-xanthoxin a potential biomarker for the consumption of these food products. D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids
Rehmaionoside C
5-Deoxystrigol
11-cis-Retinol
Cis-11-retinol is produce from vitamin A cycle driven by interphotoreceptor retinoid binding protein(IRBP). cis-11-retinol is released from retinal pigment epithelium(RPE) membranes. (PMID: 10655150). Retinoid metabolism of RPE cells freshly isolated by trypsinization showed no 11- cis -retinal and little 11- cis -retinol formation. Nondamaged cells cultured on thermally responsive surfaces detached in sheets upon temperature change. They showed metabolism similar to that of cells freshly isolated by nonenzymatic means. After trypsinization, confluent cultures dissociated into individual cells, but these cells showed poor retinoid metabolism, including no detectable retinyl esters or 11- cis -retinoid isomers. (PMID: 10375454). Cis-11-retinol is produce from vitamin A cycle driven by interphotoreceptor retinoid binding protein(IRBP). cis-11-retinol is released from retinal pigment epithelium(RPE) membranes. (PMID: 10655150) D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids D018977 - Micronutrients > D014815 - Vitamins
13-cis Retinol
13-cis Retinol is a retinoid inapplicable to the visual processes, and therefore it could be an important catabolic metabolite and its biosynthesis could be part of a process involved in regulating 11-cis-retinol concentrations within the retinal pigment epithelium of 11-cis-retinol dehydrogenase. 13-cis Retinol accumulates as a consequence of reduced 11-cis-retinol oxidation capacity. Reduced 11-cis-retinol oxidation occurs in 11-cis-Retinol dehydrogenase deficiency. Mutations in the 11-cis-retinol dehydrogenase gene in humans have been associated with fundus albipunctatus (delayed dark adaptation and punctata are typical symptoms of this human hereditary ocular disease). (PMID: 10825191). COVID info from COVID-19 Disease Map Corona-virus Coronavirus SARS-CoV-2 COVID-19 SARS-CoV COVID19 SARS2 SARS
Dihydroactinidiolide, (+-)-
Dihydroactinidiolide is a member of the class of compounds known as benzofurans. Benzofurans are organic compounds containing a benzene ring fused to a furan. Furan is a five-membered aromatic ring with four carbon atoms and one oxygen atom. Dihydroactinidiolide is practically insoluble (in water) and an extremely weak basic (essentially neutral) compound (based on its pKa). Dihydroactinidiolide is a red fruit, ripe apricot, and woody tasting compound found in coffee and coffee products, fruits, and tea, which makes dihydroactinidiolide a potential biomarker for the consumption of these food products. Dihydroactinidiolide exists in all eukaryotes, ranging from yeast to humans. Dihydroactinidiolide is a volatile terpene. It has a sweet, tea-like odor and is used as a fragrance. Dihydroactinidiolide occurs naturally in black tea, fenugreek, fire ants, mangos, silver vine (Actinidia polygama), and tobacco. It has also been prepared synthetically . Dihydroactinidiolide is found in coffee and coffee products. Dihydroactinidiolide has been isolated from tea, coffee and fruits. Dihydroactinidiolide is an important aroma constituent of tea. Dihydroactinidiolide is a member of benzofurans. Dihydroactinidiolide is a natural product found in Tagetes lucida, Cucumis melo, and other organisms with data available. (±)-Dihydroactinidiolide, an important aroma compound of black tea and tobacco, has been isolated from several plants. (±)-Dihydroactinidiolide can be formation from β-Carotene by the treatment of polyphenoloxidase, the lipoxygenase, and the xanthine oxidase[1][2]. (±)-Dihydroactinidiolide, an important aroma compound of black tea and tobacco, has been isolated from several plants. (±)-Dihydroactinidiolide can be formation from β-Carotene by the treatment of polyphenoloxidase, the lipoxygenase, and the xanthine oxidase[1][2].
3-Hydroxy-beta-ionone
3-Hydroxy-beta-ionone (CAS: 116296-75-4), also known as apo-9-zeaxanthinone (CAS: 50281-38-4), belongs to the class of organic compounds known as sesquiterpenoids. These are terpenes with three consecutive isoprene units. 3-Hydroxy-beta-ionone has been detected, but not quantified in, several different foods, such as green bell peppers, red bell peppers, pepper (C. annuum), Italian sweet red peppers, and orange bell peppers. This could make 3-hydroxy-beta-ionone a potential biomarker for the consumption of these foods. 3-Hydroxy-beta-ionone is found in pulses. 3-Hydroxy-beta-ionone is isolated from Phaseolus vulgaris (kidney bean). Apo-9-zeaxanthinone is a member of the class of compounds known as sesquiterpenoids. Sesquiterpenoids are terpenes with three consecutive isoprene units. Apo-9-zeaxanthinone is practically insoluble (in water) and an extremely weak acidic compound (based on its pKa). Apo-9-zeaxanthinone can be found in a number of food items such as red bell pepper, yellow bell pepper, green bell pepper, and pepper (c. annuum), which makes apo-9-zeaxanthinone a potential biomarker for the consumption of these food products.
Annuionone A
Annuionone A is found in fats and oils. Annuionone A is a constituent of Helianthus annuus (sunflower) Constituent of Helianthus annuus (sunflower). Annuionone A is found in sunflower and fats and oils.
(5R,6S)-5,6-Epoxy-7-megastigmen-9-one
(5R,6S)-5,6-Epoxy-7-megastigmen-9-one is found in garden tomato. (5R,6S)-5,6-Epoxy-7-megastigmen-9-one is a constituent of tomatoes and carrots
Sintaxanthin
Isolated from the exocarp of Sinton citrangequat (a Citrus/Poncirus/Fortunella hybrid). Sintaxanthin is found in sweet orange and citrus. Sintaxanthin is found in citrus. Sintaxanthin is isolated from the exocarp of Sinton citrangequat (a Citrus/Poncirus/Fortunella hybrid
Persicaxanthin
Persicaxanthin is found in european plum. Persicaxanthin is isolated from plums Prunus domestic Isolated from plums Prunus domestica. Persicaxanthin is found in fruits and european plum.
Citranaxanthin
Citranaxanthin is found in citrus. Citranaxanthin is a constituent of Sinton citrangequat (a Citrus-Poncirus-Fortunella hybrid) Citranaxanthin is a carotenoid pigment used as a food additive under the E number E161i as a food coloring. There are natural sources of citranaxanthin, but it is generally prepared synthetically. It is used as an animal feed additive to impart a yellow color to chicken fat and egg yolks. Constituent of Sinton citrangequat (a Citrus-Poncirus-Fortunella hybrid)
Annuionone C
Annuionone C is found in fats and oils. Annuionone C is a constituent of Helianthus annuus (sunflower) Constituent of Helianthus annuus (sunflower). Annuionone C is found in fats and oils.
Annuionone B
Annuionone B is found in fats and oils. Annuionone B is a constituent of Helianthus annuus (sunflower) Constituent of Helianthus annuus (sunflower). Annuionone B is found in sunflower and fats and oils.
beta-Micropteroxanthin
beta-Micropteroxanthin is found in fishes. beta-Micropteroxanthin is isolated from integuments of black bass Micropterus salmoides. Isolated from integuments of black bass Micropterus salmoides. beta-Micropteroxanthin is found in fishes.
2,6,6-Trimethyl-1-cyclohexen-1-acetaldehyde
2,6,6-Trimethyl-1-cyclohexen-1-acetaldehyde is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]") It is used as a food additive .
Apocarotenal
Apo-12'-zeaxanthinal
Apo-12-zeaxanthinal is a member of the class of compounds known as diterpenoids. Diterpenoids are terpene compounds formed by four isoprene units. Apo-12-zeaxanthinal is practically insoluble (in water) and an extremely weak acidic compound (based on its pKa). Apo-12-zeaxanthinal can be found in a number of food items such as pepper (c. annuum), orange bell pepper, yellow bell pepper, and italian sweet red pepper, which makes apo-12-zeaxanthinal a potential biomarker for the consumption of these food products.
Apo-14'-zeaxanthinal
Apo-14-zeaxanthinal is a member of the class of compounds known as diterpenoids. Diterpenoids are terpene compounds formed by four isoprene units. Apo-14-zeaxanthinal is practically insoluble (in water) and an extremely weak acidic compound (based on its pKa). Apo-14-zeaxanthinal can be found in a number of food items such as pepper (c. annuum), yellow bell pepper, italian sweet red pepper, and orange bell pepper, which makes apo-14-zeaxanthinal a potential biomarker for the consumption of these food products.
Apo-13-zeaxanthinone
Apo-13-zeaxanthinone is a member of the class of compounds known as sesquiterpenoids. Sesquiterpenoids are terpenes with three consecutive isoprene units. Apo-13-zeaxanthinone is practically insoluble (in water) and an extremely weak acidic compound (based on its pKa). Apo-13-zeaxanthinone can be found in a number of food items such as red bell pepper, italian sweet red pepper, pepper (c. annuum), and orange bell pepper, which makes apo-13-zeaxanthinone a potential biomarker for the consumption of these food products.
Apo-11-zeaxanthinal
Apo-11-zeaxanthinal is a member of the class of compounds known as sesquiterpenoids. Sesquiterpenoids are terpenes with three consecutive isoprene units. Apo-11-zeaxanthinal is practically insoluble (in water) and an extremely weak acidic compound (based on its pKa). Apo-11-zeaxanthinal can be found in a number of food items such as pepper (c. annuum), orange bell pepper, italian sweet red pepper, and red bell pepper, which makes apo-11-zeaxanthinal a potential biomarker for the consumption of these food products.
Apo-12'-capsorubinal
Apo-12-capsorubinal is a member of the class of compounds known as diterpenoids. Diterpenoids are terpene compounds formed by four isoprene units. Apo-12-capsorubinal is practically insoluble (in water) and an extremely weak acidic compound (based on its pKa). Apo-12-capsorubinal can be found in a number of food items such as italian sweet red pepper, green bell pepper, red bell pepper, and yellow bell pepper, which makes apo-12-capsorubinal a potential biomarker for the consumption of these food products.
Apo-8'-capsorubinal
Apo-8-capsorubinal is a member of the class of compounds known as triterpenoids. Triterpenoids are terpene molecules containing six isoprene units. Apo-8-capsorubinal is practically insoluble (in water) and an extremely weak acidic compound (based on its pKa). Apo-8-capsorubinal can be found in a number of food items such as orange bell pepper, italian sweet red pepper, green bell pepper, and yellow bell pepper, which makes apo-8-capsorubinal a potential biomarker for the consumption of these food products.
Loliolide
Loliolide, also known as (3s5r)-loliolide, is a member of the class of compounds known as benzofurans. Benzofurans are organic compounds containing a benzene ring fused to a furan. Furan is a five-membered aromatic ring with four carbon atoms and one oxygen atom. Loliolide is soluble (in water) and an extremely weak acidic compound (based on its pKa). Loliolide can be found in sunflower, tea, and wakame, which makes loliolide a potential biomarker for the consumption of these food products.
3,5-Dihydroxy-6,7-megastigmadien-9-one
3,5-dihydroxy-6,7-megastigmadien-9-one is a member of the class of compounds known as sesquiterpenoids. Sesquiterpenoids are terpenes with three consecutive isoprene units. 3,5-dihydroxy-6,7-megastigmadien-9-one is slightly soluble (in water) and a very weakly acidic compound (based on its pKa). 3,5-dihydroxy-6,7-megastigmadien-9-one can be found in common grape, which makes 3,5-dihydroxy-6,7-megastigmadien-9-one a potential biomarker for the consumption of this food product.
Valenciaxanthin
(9e)-valenciaxanthin is a member of the class of compounds known as sesterterpenoids. Sesterterpenoids are terpenes composed of five consecutive isoprene units (9e)-valenciaxanthin is practically insoluble (in water) and an extremely weak acidic compound (based on its pKa). (9e)-valenciaxanthin can be found in citrus, which makes (9e)-valenciaxanthin a potential biomarker for the consumption of this food product. Constituent of Californian Valencia orange juice (Citrus species). (9E)-Valenciaxanthin is found in citrus.
(E)-3-oxo-beta-ionone
Flavouring compound [Flavornet]
4-(3-hydroxybutyl)-3,5,5-trimethylcyclohex-3-en-1-ol
11-cis-Retinol
D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids D018977 - Micronutrients > D014815 - Vitamins
Damascenone
Damascenone ((E/Z)-Damascenone) is an active compound of?Epipremnum pinnatum with anti-inflammatory activity[1]. Damascenone is a mixture complex of?E-isomer-Damascenone and Z-isomer Damascenone. Damascenone ((E/Z)-Damascenone) is an active compound of?Epipremnum pinnatum with anti-inflammatory activity[1]. Damascenone is a mixture complex of?E-isomer-Damascenone and Z-isomer Damascenone.
4-(2,6,6-Trimethylcyclohex-1-enyl)but-2-en-4-one
Persicaxanthin
(5R,6S)-5,6-Epoxy-7-megastigmen-9-one
Dihydroactinidiolide
(±)-Dihydroactinidiolide, an important aroma compound of black tea and tobacco, has been isolated from several plants. (±)-Dihydroactinidiolide can be formation from β-Carotene by the treatment of polyphenoloxidase, the lipoxygenase, and the xanthine oxidase[1][2]. (±)-Dihydroactinidiolide, an important aroma compound of black tea and tobacco, has been isolated from several plants. (±)-Dihydroactinidiolide can be formation from β-Carotene by the treatment of polyphenoloxidase, the lipoxygenase, and the xanthine oxidase[1][2].
Sintaxanthin
(9E)-Valenciaxanthin
Citranaxanthin
D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids
b-Micropteroxanthin
β-Cyclocitral
A monoterpenoid formally derived from citral by cyclisation. It is a volatile compound produced by a cyanobacteria.
damascone
D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids β-Damascone is an aroma active rice volatile and is widely used in perfume compositions. β-Damascone has also received certain attention as a potential cancer chemopreventive and a mosquito and muscoid insecticide[1][2]. β-Damascone is an aroma active rice volatile and is widely used in perfume compositions. β-Damascone has also received certain attention as a potential cancer chemopreventive and a mosquito and muscoid insecticide[1][2].
β-Ionone
D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids β-Ionone is effective in the induction of apoptosis in gastric adenocarcinoma SGC7901 cells. Anti-cancer activity[1]. β-Ionone is effective in the induction of apoptosis in gastric adenocarcinoma SGC7901 cells. Anti-cancer activity[1].
Safranal
Safranal is an orally active main component of Saffron (Crocus sativus) and is responsible for the unique aroma of this spice. Safranal has neuroprotective and anti-inflammatory effects and has the potential for Parkinson’s disease research[1]. Safranal is an orally active main component of Saffron (Crocus sativus) and is responsible for the unique aroma of this spice. Safranal has neuroprotective and anti-inflammatory effects and has the potential for Parkinson’s disease research[1].
Avita
D - Dermatologicals > D10 - Anti-acne preparations > D10A - Anti-acne preparations for topical use > D10AD - Retinoids for topical use in acne A - Alimentary tract and metabolism > A11 - Vitamins > A11C - Vitamin a and d, incl. combinations of the two > A11CA - Vitamin a, plain R - Respiratory system > R01 - Nasal preparations > R01A - Decongestants and other nasal preparations for topical use COVID info from clinicaltrial, clinicaltrials, clinical trial, clinical trials D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids D018977 - Micronutrients > D014815 - Vitamins S - Sensory organs > S01 - Ophthalmologicals Corona-virus Coronavirus SARS-CoV-2 COVID-19 SARS-CoV COVID19 SARS2 SARS
3,5-Dihydroxy-6,7-megastigmadien-9-one
3,5-dihydroxy-6,7-megastigmadien-9-one is a member of the class of compounds known as sesquiterpenoids. Sesquiterpenoids are terpenes with three consecutive isoprene units. 3,5-dihydroxy-6,7-megastigmadien-9-one is slightly soluble (in water) and a very weakly acidic compound (based on its pKa). 3,5-dihydroxy-6,7-megastigmadien-9-one can be found in common grape, which makes 3,5-dihydroxy-6,7-megastigmadien-9-one a potential biomarker for the consumption of this food product.
Apo-12'-capsorubinal
Apo-12-capsorubinal is a member of the class of compounds known as diterpenoids. Diterpenoids are terpene compounds formed by four isoprene units. Apo-12-capsorubinal is practically insoluble (in water) and an extremely weak acidic compound (based on its pKa). Apo-12-capsorubinal can be found in a number of food items such as italian sweet red pepper, green bell pepper, red bell pepper, and yellow bell pepper, which makes apo-12-capsorubinal a potential biomarker for the consumption of these food products.
Apo-8'-capsorubinal
Apo-8-capsorubinal is a member of the class of compounds known as triterpenoids. Triterpenoids are terpene molecules containing six isoprene units. Apo-8-capsorubinal is practically insoluble (in water) and an extremely weak acidic compound (based on its pKa). Apo-8-capsorubinal can be found in a number of food items such as orange bell pepper, italian sweet red pepper, green bell pepper, and yellow bell pepper, which makes apo-8-capsorubinal a potential biomarker for the consumption of these food products.
2-trans,4-trans-Xanthoxin
An apo carotenoid sesquiterpenoid that is xanthoxin in which the double bonds at positions 2 and 4 have E (trans) configuration. D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids
Apocarotenal
8-apo-beta,psi-caroten-8-al is an apo carotenoid triterpenoid compound arising from oxidative degradation of the beta,beta-carotene skeleton at the 8-position. It is an enal and an apo carotenoid triterpenoid. Apocarotenal is a natural product found in Dracaena draco, Palisota barteri, and other organisms with data available. D020011 - Protective Agents > D000975 - Antioxidants > D002338 - Carotenoids β-Apo-8'-carotenal (Apocarotenal), a provitamin A carotenoid, is an inducer of CYPlA1 and CYPlA2 in rat. β-Apo-8'-carotenal is present in many fruits and vegetables[1]. β-Apo-8'-carotenal (Apocarotenal), a provitamin A carotenoid, is an inducer of CYPlA1 and CYPlA2 in rat. β-Apo-8'-carotenal is present in many fruits and vegetables[1].
