Chemical Formula: C16H26O7
Chemical Formula C16H26O7
Found 57 metabolite its formula value is C16H26O7
Picrocrocin
Picrocrocin is a glycoside formed from glucose and safranal. It is found in the spice saffron, which comes from the crocus flower. Picrocrocin has a bitter taste and is the chemical most responsible for the taste of saffron. It is believed that picrocrocin is a degradation product of the carotenoid zeaxanthin (Wikipedia). Picrocrocin is a beta-D-glucoside of beta-cyclocitral; the precursor of safranal. It is the compound most responsible for the bitter taste of saffron. It is functionally related to a beta-cyclocitral. Picrocrocin is a natural product found in Crocus tommasinianus, Crocus sativus, and Crocus vernus with data available. Isolated from saffron (stamens of Crocus sativus). Food colour and flavouring ingredient Picrocrocin, an apocarotenoid found in Saffron. Picrocrocin shows anticancer effect. Picrocrocin exhibits growth inhibitory effects against SKMEL-2 human malignant melanoma cells[1]. Picrocrocin, an apocarotenoid found in Saffron. Picrocrocin shows anticancer effect. Picrocrocin exhibits growth inhibitory effects against SKMEL-2 human malignant melanoma cells[1].
Portuloside A
Portuloside A is found in green vegetables. Portuloside A is a constituent of Portulaca oleracea (purslane) Constituent of Portulaca oleracea (purslane). Portuloside A is found in green vegetables.
(1S,4R)-10-Hydroxyfenchone glucoside
(1S,4R)-10-Hydroxyfenchone glucoside is found in herbs and spices. (1S,4R)-10-Hydroxyfenchone glucoside is a constituent of Foeniculum vulgare (fennel). Constituent of Foeniculum vulgare (fennel). (1S,4R)-10-Hydroxyfenchone glucoside is found in herbs and spices.
Epijasminoside A
Epijasminoside A is a constituent of Saffron (Crocus sativus). Constituent of Saffron (Crocus sativus).
(1R,4R,5S)-5-Hydroxyfenchone glucoside
(1R,4R,5S)-5-Hydroxyfenchone glucoside is found in herbs and spices. (1R,4R,5S)-5-Hydroxyfenchone glucoside is a constituent of Foeniculum vulgare (fennel). Constituent of Foeniculum vulgare (fennel). (1R,4R,5S)-5-Hydroxyfenchone glucoside is found in herbs and spices.
6-Hydroxy-2-bornanone glucoside
6-Hydroxy-2-bornanone glucoside is found in herbs and spices. 6-Hydroxy-2-bornanone glucoside is a constituent of Foeniculum vulgare (fennel) Constituent of Foeniculum vulgare (fennel). 6-Hydroxy-2-bornanone glucoside is found in herbs and spices.
(4S,6R)-p-Mentha-1,8-diene-6,7-diol 7-glucoside
(4S,6R)-p-Mentha-1,8-diene-6,7-diol 7-glucoside is found in herbs and spices. (4S,6R)-p-Mentha-1,8-diene-6,7-diol 7-glucoside is a constituent of fruit of Carum carvi (caraway). Constituent of fruit of Carum carvi (caraway). (4S,6R)-p-Mentha-1,8-diene-6,7-diol 7-glucoside is found in herbs and spices.
(3b,4b,5b)-4,5-Epoxy-p-menth-1-en-3-ol 3-glucoside
(3b,4b,5b)-4,5-Epoxy-p-menth-1-en-3-ol 3-glucoside is a constituent of Carum ajowan (ajowan). Constituent of Carum ajowan (ajowan)
(1R,4S,6R)-6-Hydroxyfenchone glucoside
(1R,4S,6R)-6-Hydroxyfenchone glucoside is found in herbs and spices. (1R,4S,6R)-6-Hydroxyfenchone glucoside is a constituent of Foeniculum vulgare (fennel). Constituent of Foeniculum vulgare (fennel). (1R,4S,6R)-6-Hydroxyfenchone glucoside is found in herbs and spices.
1,1,5-Trimethyl-2-hydroxymethyl-(5)-cyclohexene-(4)-one-O-beta-D-glucopyranoside
4-decyl-3-hydroxy-5-oxooxolane-2,3-dicarboxylic acid
(1R,4R,5R)-5-hydroxybornan-2-one 5-O-beta-D-glucopyranoside
(6R)-menthiafolic acid 6-O-beta-D-quinovoside|(6R)-menthiafolic acid-6-O-beta-D-quinovoside|menthiafolic acid 6-O-beta-D-quinovopyranoside
1-O-beta-D-Glucopyranoside-1-Hydroxy-3,7-dimethyl-2,6-octadien-5-one|3,7-dimethyl-2(E),6-octadien-5-one-1-O-beta-D-glucoside
3,7-dimethyl-3(Z),6-octadien-5-one-1-O-beta-D-glucoside
beta-D-glucopyranosyl 2,6,6-trimethylcyclohex-1-ene-1-carboxylate|jasminoside K
3-(beta-D-Glucopyranosyloxymethyl)-2,4,4-trimethyl-2-cyclohexen-1-one|jasminoside E
(-)-Borneol glucuronide|O1-((1S)-bornyl)-beta-D-glucopyranuronic acid|O1-((1S)-Bornyl)-beta-D-glucopyranuronsaeure
8-hydroxy-alpha-thujone-(beta-D-glucopyranoside)|8-hydroxy-alpha-thujone-|8-O-beta-Glucopyranoside-8-Hyddroxy-3-thujanone
1-Aldehyde,8-O-beta-D-glucopyranoside-(E)-2-Methyl-6-methylene-2-octene-1,8-diol
(Z)-3,6-dimethyl-3-(beta-D-glucosylmethyl)cyclohept-4-enone
C16H26O7_(2,6,6-Trimethyl-4-oxo-2-cyclohexen-1-yl)methyl beta-D-glucopyranoside
Epijasminoside A
(1R,4R,5S)-5-Hydroxyfenchone glucoside
(1R,4S,6R)-6-Hydroxyfenchone glucoside
(1S,4R)-10-Hydroxyfenchone glucoside
6-Hydroxy-2-bornanone glucoside
(3b,4b,5b)-4,5-Epoxy-p-menth-1-en-3-ol 3-glucoside
(4S,6R)-p-Mentha-1,8-diene-6,7-diol 7-glucoside
2-hydroxyethyl 2-methylprop-2-enoate,2-methylidenebutanoic acid,methyl 2-methylprop-2-enoate
Picrocrocin
Picrocrocin is a beta-D-glucoside of beta-cyclocitral; the precursor of safranal. It is the compound most responsible for the bitter taste of saffron. It is functionally related to a beta-cyclocitral. Picrocrocin is a natural product found in Crocus tommasinianus, Crocus sativus, and Crocus vernus with data available. Picrocrocin, an apocarotenoid found in Saffron. Picrocrocin shows anticancer effect. Picrocrocin exhibits growth inhibitory effects against SKMEL-2 human malignant melanoma cells[1]. Picrocrocin, an apocarotenoid found in Saffron. Picrocrocin shows anticancer effect. Picrocrocin exhibits growth inhibitory effects against SKMEL-2 human malignant melanoma cells[1].
2,3,4,5-tetranor-prostaglandin FM
A prostanoid that is prostaglandin E2-UM in which the oxo group at position 9 has been reduced to the corresponding alcohol (alpha-configuration).