Classification Term: 1823
Sophorolipids (ontology term: CHEMONTID:0002201)
found 8 associated metabolites at category metabolite taxonomy ontology rank level.
Ancestor: Fatty acyl glycosides
Child Taxonomies: There is no child term of current ontology term.
Capsianside A
C76H124O33 (1564.8024454000001)
Constituent of fruits of Capsicum annuum. Capsianside A is found in many foods, some of which are orange bell pepper, yellow bell pepper, pepper (c. annuum), and herbs and spices. Capsianside A is found in fruits. Capsianside A is a constituent of fruits of Capsicum annuum.
Capsianoside I
Capsianosides are acyclic diterpene glycosides, water-soluble constituents present in the fruits of Paprika (Paprika Capsicum annuum L. var. grossum Bailey) and Jalapeno (Jalapeno Capsicum annuum L. var. annuum), that are used as vegetables and spices. Paprika is known for its high vitamin C content and has been isolated from Hungarian paprika in large amounts. Jalapeno is a stimulating spice which contains capsaicin and related compounds in its fruits and veins. (PMID: 17015971). The genus Capsicum (Solanaceae) includes many species widely cultivated in Asia, Africa, and Mediterranean countries. Peppers are native plants of America, and the fruits (pericarps) are consumed as vegetable foods, spices, and external medicines and are also a source of vitamins A, C, and E. Hot chili pepper has been used for centuries as a condiment to aid digestion. Traditionally, medical doctors advise ulcer patients not to consume spicy foods like pungent capsicum products, while naturopaths and herbalists have tended to use hot seasonings to relieve ulcers. Phytochemical investigations have been mainly focused on hot components of pepper species and qualitative and quantitative determinations of phenolic metabolites with antioxidant activities. (PMID: 17002415). Constituent of Capsicum annuum variety fascuilatum
Capsianoside C
Constituent of fruits of Capsicum annuum. Capsianoside C is found in many foods, some of which are orange bell pepper, herbs and spices, italian sweet red pepper, and red bell pepper. Capsianoside C is found in fruits. Capsianoside C is a constituent of fruits of Capsicum annuum
Capsianoside E
C82H134O37 (1710.8603514000001)
Constituent of fruits of Capsicum annuum. Capsianoside E is found in many foods, some of which are orange bell pepper, pepper (c. annuum), italian sweet red pepper, and herbs and spices. Capsianoside E is found in fruits. Capsianoside E is a constituent of fruits of Capsicum annuum
Capsianside B
C76H124O33 (1564.8024454000001)
Constituent of the fruit of Capsicum annuum. Capsianside B is found in many foods, some of which are yellow bell pepper, red bell pepper, fruits, and green bell pepper. Capsianside B is found in fruits. Capsianside B is a constituent of the fruit of Capsicum annuum
Capsianoside IV
Constituent of Capsicum annuum. Capsianoside IV is found in many foods, some of which are herbs and spices, pepper (c. annuum), green bell pepper, and orange bell pepper. Capsianoside IV is found in herbs and spices. Capsianoside IV is a constituent of Capsicum annuum
Capsianoside D
Constituent of the fruit of Capsicum annuum. Capsianoside D is found in many foods, some of which are fruits, red bell pepper, italian sweet red pepper, and herbs and spices. Capsianoside D is found in fruits. Capsianoside D is a constituent of the fruit of Capsicum annuum
Capsianoside F
C82H134O37 (1710.8603514000001)
Constituent of the fruit of Capsicum annuum. Capsianoside F is found in many foods, some of which are pepper (c. annuum), herbs and spices, red bell pepper, and green bell pepper. Capsianoside F is found in herbs and spices. Capsianoside F is a constituent of the fruit of Capsicum annuum