Classification Term: 2004
7-hydroxyflavonoids (ontology term: CHEMONTID:0002993)
Flavonoids that bear one hydroxyl group at the C-7 position of the flavonoid skeleton." []
found 13 associated metabolites at category metabolite taxonomy ontology rank level.
Ancestor: Hydroxyflavonoids
Child Taxonomies: There is no child term of current ontology term.
Delphinidin
Delphinidin, also known as delphinidin chloride (CAS: 528-53-0), belongs to the class of organic compounds known as 7-hydroxyflavonoids. These are flavonoids that bear one hydroxyl group at the C-7 position of the flavonoid skeleton. Thus, delphinidin is considered to be a flavonoid lipid molecule. Delphinidin is found, on average, in the highest concentration within a few different foods, such as bilberries, cowpea, and blackcurrants, and in a lower concentration in common beans, common pea, and wheats. Delphinidin has also been detected, but not quantified in, several different foods, such as Brussel sprouts, fruits, horseradish tree, pepper (C. pubescens), and macadamia nuts. This could make delphinidin a potential biomarker for the consumption of these foods. Delphinidin is an anthocyanin and a primary plant pigment. Delphinidin gives blue hues to flowers like violas and delphiniums. It also gives the blue-red colour of the grape that produces Cabernet Sauvignon, and can be found in cranberries (Wikipedia). BioTransformer predicts that delphinidin is a product of 5,7-dihydroxy-3-{oxy}-2-(3,4,5-trihydroxyphenyl)-1λ⁴-chromen-1-ylium metabolism via a glycoside-hydrolysis reaction occurring in human gut microbiota and catalyzed by an EC.3.2.1.X enzyme (PMID: 30612223). Widespread anthocyanidin found especies in blueberries, raspberries and red table wine. Glycosides also widespread. Delphinidin is found in many foods, some of which are macadamia nut (m. tetraphylla), oval-leaf huckleberry, napa cabbage, and sunburst squash (pattypan squash). 3,5,7-Trihydroxy-2-(3,4,5-trihydroxyphenyl)-1-benzopyrylium. CAS Common Chemistry. CAS, a division of the American Chemical Society, n.d. https://commonchemistry.cas.org/detail?cas_rn=13270-61-6 (retrieved 2024-09-18) (CAS RN: 13270-61-6). Licensed under the Attribution-Noncommercial 4.0 International License (CC BY-NC 4.0).
Cyanidin
[C15H11O6]+ (287.05556060000004)
Cyanidin, also known as cyanidin chloride (CAS: 528-58-5), belongs to the class of organic compounds known as 7-hydroxyflavonoids. These are flavonoids that bear one hydroxyl group at the C-7 position of the flavonoid skeleton. Thus, cyanidin is considered to be a flavonoid lipid molecule. Cyanidin is a very hydrophobic molecule, practically insoluble (in water), and relatively neutral. Cyanidin (and its glycosides) is the most commonly occurring of the anthocyanins, a widespread group of pigments responsible for the red-blue colour of many fruits and vegetables (PMID: 14711454). BioTransformer predicts that cyanidin is a product of cyanidin 3-glucoside metabolism via a glycoside-hydrolysis reaction occurring in human gut microbiota and catalyzed by the EC.3.2.1.X enzyme (PMID: 30612223). Widely distributed anthocyanidin, found especies in Vaccinium subspecies (blueberries, bilberries, whortleberries), cherries, raspberries, red onions, red wine and black tea. Cyanidin is found in many foods, some of which are papaya, hyacinth bean, sweet basil, and abalone.
Luteolinidin
Luteolinidin is found in corn. Luteolinidin is a chemical compound belonging to the 3-deoxyanthocyanidins and that can be found in Sorghum bicolor Luteolinidin is a chemical compound belonging to the 3-deoxyanthocyanidins and that can be found in Sorghum bicolor.
Apigenidin
Apigenidin is a member of the class of compounds known as 7-hydroxyflavonoids. 7-hydroxyflavonoids are flavonoids that bear one hydroxyl group at the C-7 position of the flavonoid skeleton. Apigenidin is practically insoluble (in water) and a very weakly acidic compound (based on its pKa). Apigenidin can be found in corn, which makes apigenidin a potential biomarker for the consumption of this food product. Apigeninidin. CAS Common Chemistry. CAS, a division of the American Chemical Society, n.d. https://commonchemistry.cas.org/detail?cas_rn=1151-98-0 (retrieved 2024-09-18) (CAS RN: 1151-98-0). Licensed under the Attribution-Noncommercial 4.0 International License (CC BY-NC 4.0).
Pelargonidin
Pelargonidin, also known as pelargonidin chloride (CAS: 134-04-3) is an anthocyanin. Anthocyanins are water-soluble glycosides and acylglycosides of anthocyanidins, which are polyhydroxy and polymethoxyl derivatives of a 2-phenylbenzopyrylium (flavylium) cation. They are widely distributed in foods of plant origin, especially in fruits and vegetables with dark red and blue colours. Numerous epidemiologic and clinical trials show that fruits and vegetables, many of which are rich in anthocyanins, may be related to the decreased incidence of many chronic and degenerative diseases, including heart disease, cancer, and aging. Antioxidant mechanisms were suggested as potential means of disease prevention. Anthocyanins are strong antioxidants in vitro. In most cases, fruits and vegetables with high anthocyanin content were shown to have higher antioxidant capacity than other fruits and vegetables. Whether anthocyanins are effective antioxidants in vivo remains an open question primarily because of the relatively low apparent absorption of anthocyanins compared with other phenolic compounds (PMID: 15465754). BioTransformer predicts that pelargonidin is a product of 5-[(6-{[(2-carboxyacetyl)oxy]methyl}-3,4,5-trihydroxyoxan-2-yl)oxy]-3,7-dihydroxy-2-(4-hydroxyphenyl)-1λ⁴-chromen-1-ylium metabolism via a glycoside-hydrolysis reaction occurring in human gut microbiota and catalyzed by an EC.3.2.1.X enzyme (PMID: 30612223). Anthocyanin pigment present in many plants, flowers and fruits, e.g. cherries, raspberries, radishes, orchids, brassicas, Petunia subspecies Glycosides also widely distributed. Pelargonidin is found in many foods, some of which are almond, radish (variety), garden tomato, and tarragon.
2,4',5,7-Tetrahydroxyflavanone
2,5,7-trihydroxy-2-(4-hydroxyphenyl)-2,3-dihydro-4H-chromen-4-one is a tetrahydroxyflavanone carrying the hydroxy groups at positions 2, 4, 5 and 7. It has a role as a plant metabolite. It is a tetrahydroxyflavanone and a member of 2-hydroxyflavanones. 2,4,5,7-Tetrahydroxyflavanone is found in fruits. 2,4,5,7-Tetrahydroxyflavanone is a constituent of the bark of Prunus avium (wild cherry). Constituent of the bark of Prunus avium (wild cherry). 2-Hydroxynaringenin is found in fruits. A tetrahydroxyflavanone carrying the hydroxy groups at positions 2, 4, 5 and 7.
Tricetanidin
C15H11O6+ (287.05556060000004)
Tricetanidin is found in tea. Tricetanidin is isolated from black tea (Thea sinensis). Isolated from black tea (Thea sinensis). Tricetanidin is found in tea. Tricetinidin is an intense red-colored chemical compound belonging to the 3-deoxyanthocyanidins. It can be found in black tea infusions.[1] Tricetinidin, in tea, would be a product of the oxidative degallation of epigallocatechin gallate (EGCG). 1-Benzopyrylium, 5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-, chloride (1:1). CAS Common Chemistry. CAS, a division of the American Chemical Society, n.d. https://commonchemistry.cas.org/detail?cas_rn=65618-21-5 (retrieved 2024-09-19) (CAS RN: 65618-21-5). Licensed under the Attribution-Noncommercial 4.0 International License (CC BY-NC 4.0).
2-(3,4-Dihydroxy-phenyl)-3,5,7-trihydroxy-chroman-4-one
Acolbifene
C29H31NO4 (457.22529660000004)
(2R)-4,5,7-Trihydroxy-2-[(2R,3R)-3-(4-hydroxy-3-methoxyphenyl)-2-(hydroxymethyl)-2,3-dihydro-1,4-benzodioxin-6-yl]-4H-chromen-3-one
(2S)-4,5,7-Trihydroxy-2-(3,4,5-trihydroxyphenyl)-4H-chromen-3-one
Apigeninidin
Apigeninidin is a member of the class of compounds known as 7-hydroxyflavonoids. 7-hydroxyflavonoids are flavonoids that bear one hydroxyl group at the C-7 position of the flavonoid skeleton. Apigeninidin is practically insoluble (in water) and a very weakly acidic compound (based on its pKa). Apigeninidin can be found in sorghum, which makes apigeninidin a potential biomarker for the consumption of this food product. Apigeninidin (Also, apigenidin, or Gesneridin) is a chemical compound belonging to the 3-deoxyanthocyanidins and that can be found in the Patagonian plant Ephedra frustillata and in the soybean. Apigeninidin is one of the principal pigments found in sorghum. Extremely high level of apigeninidin (49 mg/g) has been documented in sorghum leaf sheath. Like all anthocyanidins it exists in a variety of tautomers depending on pH and hydration, several of these bare the distinctive pyrylium core .