Classification Term: 3325
Styrenes (ontology term: CHEMONTID:0000037)
Organic compounds containing an ethenylbenzene moiety." []
found 56 associated metabolites at sub_class metabolite taxonomy ontology rank level.
Ancestor: Benzene and substituted derivatives
Child Taxonomies: There is no child term of current ontology term.
4-Vinylphenol sulfate
4-hydroxystyrene is a member of the class of phenols that is styrene carrying a hydroxy substituent at position 4. It has a role as a human urinary metabolite and a human xenobiotic metabolite. It derives from a hydride of a styrene. 4-Vinylphenol is a natural product found in Streptomyces, Cedronella canariensis, and other organisms with data available. 4-Vinylphenol is a metabolite found in or produced by Saccharomyces cerevisiae. 4-hydroxystyrene occurs frequently in different ciders, wines, foods and berries, e.g. cloudberry. Styrene is a prohapten metabolized in the skin by aryl hydrocarbon hydroxylase (AHH, EC 1.14.14.1) to styrene epoxide acting as the true hapten. Styrene occurs in nature and as a synthetic product.(PMID: 6713846). Flavour component of tea; flavouring ingredient
Styrene
Styrene, also known as vinylbenzene or phenylethylene, belongs to the class of organic compounds known as styrenes. These are organic compounds containing an ethenylbenzene moiety. The metabolites of styrene are excreted mainly in the urine. Styrene is possibly neutral. Styrene is a sweet, balsamic, and floral tasting compound. Styrene has been detected, but not quantified, in several different foods, such as coffee and coffee products, fruits, cocoa and cocoa products, alcoholic beverages, and chinese cinnamons. This could make styrene a potential biomarker for the consumption of these foods. A minor pathway of styrene metabolism involves the formation of phenylacetaldehyde from styrene 7,8-oxide or cytochrome P450 conversion of styrene to pheylethanol and subsequent metabolism to phenylacetic acid. Styrene is formally rated as a possible carcinogen (by IARC 2B) and is also a potentially toxic compound. Styrene oxide is predominantly metabolized by epoxide hydrolase to form styrene glycol; the styrene glycol is subsequently converted to mandelic acid, phenylglyoxylic acid, and hippuric acid. Styrene, with regard to humans, has been found to be associated with several diseases such as nonalcoholic fatty liver disease and ulcerative colitis; styrene has also been linked to the inborn metabolic disorder celiac disease. Styrene may be absorbed following ingestion, inhalation, or dermal exposure. Breathing high levels of styrene may cause nervous system effects such as changes in color vision, tiredness, feeling drunk, slowed reaction time, concentration problems, or balance problems. Chest burning, wheezing, and dyspnea may also occur. Styrene causes nervous system depression and may be carcinogenic. Present in cranberry, bilberry, currants, grapes, vinegar, parsley, milk and dairy products, whisky, cocoa, coffee, tea, roasted filberts and peanuts. Flavouring ingredient. Polymers are used in ion-exchange resins in food processing. Indirect food additive arising from adhesives, oatings and packaging materials
Bisnoryangonin
Bisnoryangonin is a member of the class of compounds known as styrenes. Styrenes are organic compounds containing an ethenylbenzene moiety. Bisnoryangonin is practically insoluble (in water) and a very weakly acidic compound (based on its pKa). Bisnoryangonin can be found in a number of food items such as pepper (c. baccatum), celeriac, french plantain, and olive, which makes bisnoryangonin a potential biomarker for the consumption of these food products.
Cinnamyl acetate
Constituent of Cassia and basil oilsand is also present in guava fruit and peel, starfruit, melon and strawberry jam. Flavouring ingredient. Cinnamyl acetate is found in many foods, some of which are chinese cinnamon, fruits, sweet bay, and ceylon cinnamon. Cinnamyl acetate is found in ceylan cinnamon. Cinnamyl acetate is a constituent of Cassia and basil oils. Also present in guava fruit and peel, starfruit, melon and strawberry jam. Cinnamyl acetate is a flavouring ingredient Cinnamyl acetate has a wide application in the flavor and fragrance industry[1]. Cinnamyl acetate is a new broad spectrum antibacterial agent[2]. Cinnamyl acetate has a wide application in the flavor and fragrance industry[1]. Cinnamyl acetate is a new broad spectrum antibacterial agent[2].
(Z)-4-(1-Propenyl)phenol
(Z)-4-(1-Propenyl)phenol is used as a food additive [EAFUS] ("EAFUS: Everything Added to Food in the United States. [http://www.eafus.com/]")
Benzylideneacetone
Benzylideneacetone is a flavouring ingredient. Benzylideneacetone is present in hydrolysed soy protei Flavouring ingredient. Present in hydrolysed soy protein Benzylideneacetone is an endogenous metabolite. Benzylideneacetone is an endogenous metabolite. trans-Benzylideneacetone (trans-Benzalacetone), a metabolite of gram-negative entomopathogenic bacterium Xenorhabdus nematophila, is an enzyme inhibitor against phospholipase A2 (PLA2). trans-Benzylideneacetone is an immunosuppressant[1]. trans-Benzylideneacetone (trans-Benzalacetone), a metabolite of gram-negative entomopathogenic bacterium Xenorhabdus nematophila, is an enzyme inhibitor against phospholipase A2 (PLA2). trans-Benzylideneacetone is an immunosuppressant[1]. trans-Benzylideneacetone (trans-Benzalacetone), a metabolite of gram-negative entomopathogenic bacterium Xenorhabdus nematophila, is an enzyme inhibitor against phospholipase A2 (PLA2). trans-Benzylideneacetone is an immunosuppressant[1].
Avenalumic acid
Avenalumic acid is found in cereals and cereal products. Avenalumic acid is a constituent of oats (Avena sativa). Constituent of oats (Avena sativa). Avenalumic acid is found in oat and cereals and cereal products.
Oudemansin A
Oudemansin A is found in mushrooms. Oudemansin A is a metabolite of Oudemansiella mucida (porcelain fungus). Metabolite of Oudemansiella mucida (porcelain fungus). Oudemansin A is found in mushrooms.
(2RS,5RS)-(E)-2-(2-Phenylethenyl)-1,3-dioxan-5-ol
(2RS,5SR)-(E)-2-(2-Phenylethenyl)-1,3-dioxan-5-ol is found in herbs and spices. (2RS,5SR)-(E)-2-(2-Phenylethenyl)-1,3-dioxan-5-ol is a constituent of Cinnamomum cassia (Chinese cinnamon)
N-[2-Hydroxy-2-(4-hydroxyphenyl)ethyl]cinnamide
N-[2-Hydroxy-2-(4-hydroxyphenyl)ethyl]cinnamide is found in fruits. N-[2-Hydroxy-2-(4-hydroxyphenyl)ethyl]cinnamide is an alkaloid from the leaves of Aegle marmelos (bael
N-Methyl-N-(2-phenylethenyl)-3-phenyl-2-oxiranecarboxamide
N-Methyl-N-(2-phenylethenyl)-3-phenyl-2-oxiranecarboxamide is found in fruits. N-Methyl-N-(2-phenylethenyl)-3-phenyl-2-oxiranecarboxamide is isolated from leaves of Clausena lansium (wampee). Isolated from leaves of Clausena lansium (wampee). N-Methyl-N-(2-phenylethenyl)-3-phenyl-2-oxiranecarboxamide is found in fruits.
Strobilurin A
Strobilurin A is found in mushrooms. Strobilurin A is produced by Oudemansiella mucida, (porcelain fungus) and many other fung D010575 - Pesticides > D005659 - Fungicides, Industrial > D000073739 - Strobilurins D000890 - Anti-Infective Agents > D000935 - Antifungal Agents
Cinnamyl isovalerate
Cinnamyl isovalerate is used in food flavouring. It is used in food flavouring
Cinnamylideneacetone
Cinnamylideneacetone is found in beverages. Cinnamylideneacetone is found in kava (Piper methysticum). FDA advises against use of kava in food due to potential risk of severe liver damage (2002
Triprolidine
Triprolidine is only found in individuals that have used or taken this drug. It is the first generation histamine H1 antagonist used in allergic rhinitis; asthma; and urticaria. It is a component of cough and cold medicines. It may cause drowsiness. [PubChem]Triprolidine binds to the histamine H1 receptor. This blocks the action of endogenous histamine, which subsequently leads to temporary relief of the negative symptoms brought on by histamine. R - Respiratory system > R06 - Antihistamines for systemic use > R06A - Antihistamines for systemic use D018377 - Neurotransmitter Agents > D018494 - Histamine Agents > D006633 - Histamine Antagonists C308 - Immunotherapeutic Agent > C29578 - Histamine-1 Receptor Antagonist D018926 - Anti-Allergic Agents
(1Z,4Z)-1,5-bis(4-hydroxyphenyl)-1,4-pentadiene
(1Z,4Z)-1,5-bis(4-hydroxyphenyl)-1,4-pentadiene is found in herbs and spices. (1Z,4Z)-1,5-bis(4-hydroxyphenyl)-1,4-pentadiene is a constituent of Alpinia galanga (greater galangal) rhizomes. Constituent of Alpinia galanga (greater galangal) rhizomes. (1Z,4Z)-1,5-bis(4-hydroxyphenyl)-1,4-pentadiene is found in herbs and spices.
Pyropheophytin b
Pyropheophytin b is found in green vegetables. Pyropheophytin b is a constituent of various plants including spinach
2-(Phenylethenyl)-1,3-dioxolane
Protected form of cinnamaldehyde which liberates cinnamaldehyde flavour on oral contact. 2-(Phenylethenyl)-1,3-dioxolane is used in products such as chewing gum. Protected form of cinnamaldehyde which liberates cinnamaldehyde flavour on oral contact. It is used in products such as chewing gum
Cinnamyl phenylacetate
Cinnamyl phenylacetate is a flavouring ingredient. Flavouring ingredient
Cinnamyl formate
Cinnamyl formate is a flavouring ingredient. Flavouring ingredient
Cinnamyl propionate
Cinnamyl propionate is used in fruit food flavouring. It is used in fruit food flavouring
Cinnamyl butyrate
Cinnamyl butyrate is found in pomes. Cinnamyl butyrate is used in orange and citrus food flavouring. Cinnamyl butyrate is present in apple. Cinnamyl butyrate is used in orange and citrus food flavouring. It is found in apple.
Cinnamyl isobutyrate
Cinnamyl isobutyrate is used in food flavouring. It is used in food flavouring
Acrivastine
C22H24N2O2 (348.18376839999996)
R - Respiratory system > R06 - Antihistamines for systemic use > R06A - Antihistamines for systemic use D018377 - Neurotransmitter Agents > D018494 - Histamine Agents > D006633 - Histamine Antagonists C308 - Immunotherapeutic Agent > C29578 - Histamine-1 Receptor Antagonist Acrivastine is a second-generation alkylamine H1-antihistamine. Acrivastine (BW825C) is a short acting histamine 1 receptor antagonist for the treatment of allergic rhinitis.
2-[1-(4-Methylphenyl)-3-(1-pyrrolidinyl)prop-1-enyl]pyridine
3,4-Dehydrochlorambucil
C14H17Cl2NO2 (301.06362820000004)
4-Methylstyrene
P-methylstyrene, also known as 4-vinyltoluene or 1-ethenyl-4-methylbenzene, is a member of the class of compounds known as styrenes. Styrenes are organic compounds containing an ethenylbenzene moiety. P-methylstyrene can be found in guava, which makes P-methylstyrene a potential biomarker for the consumption of this food product. α-Methylstyrene (AMS) is a chemical intermediate used in the manufacture of plasticizers, resins and polymers. It is a co-product formed in a variation of the cumene process. The homopolymer obtained from this monomer, poly(α-methylstyrene), is unstable, being characterized by a low ceiling temperature .
3-[6-[1-(4-Methylphenyl)-3-pyrrolidin-1-ylprop-1-enyl]pyridin-2-yl]prop-2-enoic acid
C22H24N2O2 (348.18376839999996)
2-Hydroxy-4-(3-azidomethylphenyl)-4-oxo-2-butenoic acid
C11H9N3O4 (247.05930339999998)
Strobilurin
N,N-Dimethyl-4-(3-pyridin-4-ylprop-1-enyl)aniline
Pentenylbenzene
Pentenylbenzene is a member of the class of compounds known as styrenes. Styrenes are organic compounds containing an ethenylbenzene moiety. Pentenylbenzene can be found in wild celery, which makes pentenylbenzene a potential biomarker for the consumption of this food product.
2,5-Dimethylstyrene
2,5-dimethylstyrene is a member of the class of compounds known as styrenes. Styrenes are organic compounds containing an ethenylbenzene moiety. 2,5-dimethylstyrene can be found in rosemary, which makes 2,5-dimethylstyrene a potential biomarker for the consumption of this food product.
3-Phenyl-2-propenenitrile
3-phenyl-2-propenenitrile is a member of the class of compounds known as styrenes. Styrenes are organic compounds containing an ethenylbenzene moiety. 3-phenyl-2-propenenitrile is a cassia, cinnamon, and cumin tasting compound found in fig, which makes 3-phenyl-2-propenenitrile a potential biomarker for the consumption of this food product.
(3Z)-4-(2,3,6-trimethylphenyl)-3-buten-2-one
Flavouring compound [Flavornet]
coumaryl acetate
Coumaryl acetate is also known as coumaryl acetic acid. Coumaryl acetate is practically insoluble (in water) and a very weakly acidic compound (based on its pKa). Coumaryl acetate can be found in a number of food items such as tinda, babassu palm, german camomile, and hard wheat, which makes coumaryl acetate a potential biomarker for the consumption of these food products.