NCBI Taxonomy: 78388

Coniothyrium (ncbi_taxid: 78388)

found 206 associated metabolites at genus taxonomy rank level.

Child Taxonomies: Coniothyrium ulmeum, Coniothyrium hakeae, Coniothyrium fraxini, Coniothyrium platani, Coniothyrium rosarum, Coniothyrium pyrinum, Coniothyrium dolichi, Coniothyrium conorum, Coniothyrium genistae, Coniothyrium lignorum, Coniothyrium piricola, Coniothyrium salaciae, Coniothyrium glycines, Coniothyrium telephii, Coniothyrium palmarum, Coniothyrium juniperi, Coniothyrium leguminum, Coniothyrium populinum, Coniothyrium quercinum, Coniothyrium aleuritis, Coniothyrium vitivorum, Coniothyrium insitivum, Coniothyrium yuccicola, Coniothyrium palmicola, Coniothyrium batumense, Coniothyrium palmigenum, Coniothyrium multiporum, Coniothyrium populicola, Coniothyrium fuscidulum, Coniothyrium triseptatum, Coniothyrium crepinianum, Coniothyrium dispersellum, Coniothyrium glomerulatum, Coniothyrium concentricum, unclassified Coniothyrium, Coniothyrium cf. telephii, Coniothyrium ferrarisianum, Coniothyrium laburniphilum, Coniothyrium wernsdorffiae, Coniothyrium chiangmaiense, Coniothyrium cf. dispersellum, Coniothyrium euonymi-japonicae

4-hydroxyphenylethanol

4-Hydroxy-alpha-methyl-benzenemethanol

C8H10O2 (138.06807600000002)

A member of the class of phenols that is phenol substituted by a 1-hydroxyethyl group at position 4.

Patulin

(2,4-Dihydroxy-2H-pyran-3(6H)-ylidene)acetic acid, 3,4-lactone

C7H6O4 (154.0266076)

Patulin is found in pomes. Mycotoxin, found as a contaminant of foods, e.g. apple juice. Sometimes detd. in apple juice Patulin is a mycotoxin produced by a variety of molds, particularly Aspergillus and Penicillium. It is commonly found in rotting apples, and the amount of patulin in apple products is generally viewed as a measure of the quality of the apples used in production. It is not a particularly potent toxin, but a number of studies have shown that it is genotoxic, which has led to some theories that it may be a carcinogen, though animal studies have remained inconclusive. Patulin is also an antibiotic. Several countries have instituted patulin restrictions in apple products. The World Health Organization recommends a maximum concentration of 50 ¬µg/L in apple juice Mycotoxin, found as a contaminant of foods, e.g. apple juice. Sometimes detd. in apple juice D009676 - Noxae > D011042 - Poisons > D009183 - Mycotoxins D009676 - Noxae > D009153 - Mutagens Patulin (Terinin) is a mycotoxin produced by fungi including the Aspergillus, Penicillium, and Byssochlamys species, is suspected to be clastogenic, mutagenic, teratogenic and cytotoxic. Patulin induces autophagy-dependent apoptosis through lysosomal-mitochondrial axis, and causes DNA damage[1][2][3][4].

2-Furanmethanol

(2-FURYL)-methanol (furfurylalcohol)

C5H6O2 (98.0367776)

2-Furanmethanol, also known as 2-furylcarbinol or furfural alcohol, belongs to the class of organic compounds known as heteroaromatic compounds. Heteroaromatic compounds are compounds containing an aromatic ring where a carbon atom is linked to an hetero atom. Its structure is that of a furan bearing a hydroxymethyl substituent at the 2-position. 2-Furanmethanol is a sweet, alcoholic and bitter tasting compound. 2-Furanmethanol has been detected, but not quantified, in several different foods, such as cereals and cereal products, potato, white mustards, arabica coffee, and cocoa and cocoa products. This could make 2-furanmethanol a potential biomarker for the consumption of these foods. Isolated from coffee aroma, tea, wheat bread, crispbread, soybean, cocoa, rice, potato chips and other sources. Flavouring ingredient. 2-Furanmethanol is found in many foods, some of which are sesame, pulses, white mustard, and potato.

2-Phenylethanol

Phenethyl alcohol, 8ci, ban

C8H10O (122.07316100000001)

2-Phenylethanol, also known as benzeneethanol or benzyl carbinol, belongs to the class of organic compounds known as benzene and substituted derivatives. These are aromatic compounds containing one monocyclic ring system consisting of benzene. 2-Phenylethanol exists in all living species, ranging from bacteria to humans. 2-Phenylethanol is a bitter, floral, and honey tasting compound. 2-Phenylethanol is found, on average, in the highest concentration within a few different foods, such as red wines, black walnuts, and white wines and in a lower concentration in grape wines, sweet basils, and peppermints. 2-Phenylethanol has also been detected, but not quantified, in several different foods, such as asparagus, allspices, fruits, horned melons, and lemons. 2-Phenylethanol, with regard to humans, has been found to be associated with several diseases such as ulcerative colitis, pervasive developmental disorder not otherwise specified, and autism. 2-phenylethanol has also been linked to the inborn metabolic disorder celiac disease. A primary alcohol that is ethanol substituted by a phenyl group at position 2. Flavouring ingredient. Component of ylang-ylang oil. 2-Phenylethanol is found in many foods, some of which are hickory nut, arrowhead, allspice, and nance. C254 - Anti-Infective Agent > C28394 - Topical Anti-Infective Agent D000890 - Anti-Infective Agents D010592 - Pharmaceutic Aids D004202 - Disinfectants 2-Phenylethanol (Phenethyl alcohol), extracted from rose, carnation, hyacinth, Aleppo pine, orange blossom and other organisms, is a colourless liquid. It has a pleasant floral odor and also an autoantibiotic produced by the fungus Candida albicans[1]. It is used as an additive in cigarettes and also used as a preservative in soaps due to its stability in basic conditions. 2-Phenylethanol (Phenethyl alcohol), extracted from rose, carnation, hyacinth, Aleppo pine, orange blossom and other organisms, is a colourless liquid. It has a pleasant floral odor and also an autoantibiotic produced by the fungus Candida albicans[1]. It is used as an additive in cigarettes and also used as a preservative in soaps due to its stability in basic conditions.

1-Phenylethanol

(1)-alpha-Methylbenzyl alcohol

C8H10O (122.07316100000001)

1-Phenylethanol is a flavouring agent. It is found in many foods, some of which are onion-family vegetables, herbs and spices, nuts, and fruits. (±)-1-Phenylethanol is a flavouring agent

A natural product found in Coniothyrium cereale.

Palmarumycin C1

C20H11ClO4 (350.0345836)

palmarumycin C5

C19H12O5 (320.0684702)

Phenylethyl alcohol

C8H10O (122.07316100000001)

C254 - Anti-Infective Agent > C28394 - Topical Anti-Infective Agent D000890 - Anti-Infective Agents D010592 - Pharmaceutic Aids D004202 - Disinfectants 2-Phenylethanol (Phenethyl alcohol), extracted from rose, carnation, hyacinth, Aleppo pine, orange blossom and other organisms, is a colourless liquid. It has a pleasant floral odor and also an autoantibiotic produced by the fungus Candida albicans[1]. It is used as an additive in cigarettes and also used as a preservative in soaps due to its stability in basic conditions. 2-Phenylethanol (Phenethyl alcohol), extracted from rose, carnation, hyacinth, Aleppo pine, orange blossom and other organisms, is a colourless liquid. It has a pleasant floral odor and also an autoantibiotic produced by the fungus Candida albicans[1]. It is used as an additive in cigarettes and also used as a preservative in soaps due to its stability in basic conditions.

patulin

C7H6O4 (154.0266076)

D009676 - Noxae > D011042 - Poisons > D009183 - Mycotoxins CONFIDENCE standard compound; INTERNAL_ID 5971 D009676 - Noxae > D009153 - Mutagens CONFIDENCE Reference Standard (Level 1) Patulin (Terinin) is a mycotoxin produced by fungi including the Aspergillus, Penicillium, and Byssochlamys species, is suspected to be clastogenic, mutagenic, teratogenic and cytotoxic. Patulin induces autophagy-dependent apoptosis through lysosomal-mitochondrial axis, and causes DNA damage[1][2][3][4].

2-PEA

InChI=1\C8H10O\c9-7-6-8-4-2-1-3-5-8\h1-5,9H,6-7H

C8H10O (122.07316100000001)

LS-2036

5-17-03-00338 (Beilstein Handbook Reference)

C5H6O2 (98.0367776)

(-)-Trypethelone

C16H16O4 (272.1048536)

A natural product found in Coniothyrium cereale.

FURFURYL ALCOHOL

C5H6O2 (98.0367776)

Methylbenzylalcohol

Alpha-methylbenzyl alcohol

C8H10O (122.07316100000001)

An aromatic alcohol that is ethanol substituted by a phenyl group at position 1.

Mycoin

4-Hydroxy-4H-furo[3,2-c]pyran-2(6H)-one

C7H6O4 (154.0266076)

A furopyran and lactone that is (2H-pyran-3(6H)-ylidene)acetic acid which is substituted by hydroxy groups at positions 2 and 4 and in which the hydroxy group at position 4 has condensed with the carboxy group to give the corresponding bicyclic lactone. A mycotoxin produced by several species of Aspergillus and Penicillium, it has antibiotic properties but has been shown to be carcinogenic and mutagenic. D009676 - Noxae > D011042 - Poisons > D009183 - Mycotoxins D009676 - Noxae > D009153 - Mutagens Patulin (Terinin) is a mycotoxin produced by fungi including the Aspergillus, Penicillium, and Byssochlamys species, is suspected to be clastogenic, mutagenic, teratogenic and cytotoxic. Patulin induces autophagy-dependent apoptosis through lysosomal-mitochondrial axis, and causes DNA damage[1][2][3][4].