Classification Term: 2008
3-sulfated flavonoids (ontology term: CHEMONTID:0004181)
Flavonoids that are sulfated at the 3-ring position of the flavonoid skeleton." []
found 4 associated metabolites at category metabolite taxonomy ontology rank level.
Ancestor: Sulfated flavonoids
Child Taxonomies: There is no child term of current ontology term.
Quercetin 3-sulfate
N-acyl-d-mannosamine, also known as quercetin 3-(hydrogen sulfate) or quercetin 3-monosulphate, is a member of the class of compounds known as 3-sulfated flavonoids. 3-sulfated flavonoids are flavonoids that are sulfated at the 3-ring position of the flavonoid skeleton. Thus, N-acyl-d-mannosamine is considered to be a flavonoid lipid molecule. N-acyl-d-mannosamine is practically insoluble (in water) and an extremely strong acidic compound (based on its pKa). N-acyl-d-mannosamine can be found in dill, which makes N-acyl-d-mannosamine a potential biomarker for the consumption of this food product. N-acyl-d-mannosamine may be a unique E.coli metabolite.
(-)-Epicatechin sulfate
Epicatechin sulfate is the sulfate form of (-)-epicatechin at the o-3 position. (-)-epicatechin is an antioxidant flavonoid, occurring especially in woody plants as both (+)-catechin and (-)-epicatechin (cis) forms. Catechin is a tannin peculiar to green and white tea because the black tea oxidation process reduces catechins in black tea. Catechin is a powerful, water soluble polyphenol and antioxidant that is easily oxidized. Several thousand types are available in the plant world. As many as two thousand are known to have a flavon structure and are called flavonoids. Catechin is one of them. Green tea is manufactured from fresh, unfermented tea leaves; the oxidation of catechins is minimal, and hence they are able to serve as antioxidants. Researchers believe that catechin is effective because it easily sticks to proteins, blocking bacteria from adhering to cell walls and disrupting their ability to destroy them. Viruses have hooks on their surfaces and can attach to cell walls. The catechin in green tea prevents viruses from adhering and causing harm. Catechin reacts with toxins created by harmful bacteria (many of which belong to the protein family) and harmful metals such as lead, mercury, chrome, and cadmium. From its NMR espectra, there is a doubt on 2 and 3 atoms configuration. It seems to be that they are in trans position. Epicatechin sulfate in the urine is a biomarker for the consumption of legumes.
(-)-Epigallocatechin sulfate
Epigallocatechin sulfate is the sulfated form of epigallocatechin, wherein the sulfate group is attached to the O-3 position. Sulfation is a phase II biotransformation reaction that involves a sulfotransferase enzyme catalyzing the transfer of a sulfo group from a donor cosubstrate, usually 3-phosphoadenosine-5-phosphosulfate (PAPS), to a substrate molecules hydroxyl group (in this case epigallogatechin). Sulfation is involved in a variety of biological processes, including detoxification, hormone regulation, molecular recognition, cell signaling, and viral entry into cells. Epigallocatechin (EGC) is a flavan-3-ol, which are derivatives of flavans that possess a 2-phenyl-3,4-dihydro-2H-chromen-3-ol skeleton. EGC is one of the antioxidant chemicals found in many fruits and teas. This compound possesses an epimer, found notably in green tea, called "gallocatechin" (GC) (PMID: 30917581), with the gallate residue being in an isomeric trans position. Other sources of gallocatechin are bananas, persimmon, and pomegranate. This compound had been shown to have moderate affinity to the human cannabinoid receptor, which may contribute to the health benefits found by consuming green tea.
Persicarin
Persicarin is a member of the class of compounds known as 3-sulfated flavonoids. 3-sulfated flavonoids are flavonoids that are sulfated at the 3-ring position of the flavonoid skeleton. Thus, persicarin is considered to be a flavonoid lipid molecule. Persicarin is practically insoluble (in water) and an extremely strong acidic compound (based on its pKa). Persicarin can be found in dill, which makes persicarin a potential biomarker for the consumption of this food product.
