Exact Mass: 537.9810583999999

Exact Mass Matches: 537.9810583999999

Found 19 metabolites which its exact mass value is equals to given mass value 537.9810583999999, within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error 0.01 dalton.

Cochineal Red A

7-Hydroxy-8-[(e)-2-(4-sulphonaphthalen-1-yl)diazen-1-yl]naphthalene-1,3-disulphonic acid

C20H14N2O10S3 (537.9810583999999)

Cochineal Red A is a synthetic food colouring. Because it is an azo dye, it may elicit intolerance in people allergic to salicylates (aspirin). Additionally, it is a histamine liberator, and may intensify symptoms of asthma. Ponceau 4R (also known as Food Red 7[citation needed], C.I. 16255[citation needed], Cochineal Red A[citation needed], New Coccine, Acid Red 18, SX purple[citation needed]) is a synthetic colourant that may be added to foods to induce a colour change. It is denoted by E Number E124, and has the capacity for inducing an allergic reaction. Its chemical name is trisodium salt of 1-(4-sulpho-1-napthylazo)- 2-napthol- 6,8-disulphonic acid. Ponceau 4R is a red azo dye usually synthesized from coal tar which can be used in a variety of food products Synthetic food colouring

Amaranth

3-Hydroxy-4-[(e)-2-(4-sulphonaphthalen-1-yl)diazen-1-yl]naphthalene-2,7-disulphonic acid

C20H14N2O10S3 (537.9810583999999)

Amaranthus, collectively known as amaranth, is a cosmopolitan genus of annual or short-lived perennial plants. Catkin-like cymes of densely packed flowers are borne in summer or autumn. Approximately 60 species are recognized, with inflorescences and foliage ranging from purple and red to green or gold. Members of this genus share many characteristics and uses with members of the closely related genus Celosia. Several species are raised for amaranth "grain" in Asia and the Americas. Its seeds are a good source of protein. Compared to other grains, amaranth is unusually rich in the essential amino acid lysine. Common grains such as wheat and corn are comparatively rich in amino acids that amaranth lacks; thus, amaranth and other grains can complement each other.Cooked amaranth leaves are a good source of vitamin A, vitamin C, and folate; they are also a complementing source of other vitamins such as thiamine, niacin, and riboflavin, plus some dietary minerals including calcium, iron, potassium, zinc, copper, and manganese. Cooked amaranth grains are a complementing source of thiamine, niacin, riboflavin, and folate, and dietary minerals including calcium, iron, magnesium, phosphorus, zinc, copper, and manganese - comparable to common grains such as wheat germ, oats and others.Amaranth may be a promising source of protein to those who are gluten sensitive, because unlike the protein found in grains such as wheat and rye, its protein does not contain gluten. According to a 2007 report, amaranth compares well in nutrient content with gluten-free vegetarian options such as buckwheat, corn, millet, wild rice, oats and quinoa. (Wikipedia). It is used in food colouring, banned by FDA for use in food, drugs and cosmetics. Permitted in the UK and some other countries [CCD].