Garbanzol
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IUPAC name (2R,3R)-3,4′,7-Trihydroxyflavan-4-one | |
Systematic IUPAC name (2R,3R)-3,7-Dihydroxy-2-(4-hydroxyphenyl)-2,3-dihydro-4H-benzopyran-4-one | |
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Properties | |
Chemical formula | C15H12O5 |
Molar mass | 272.25 g/mol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). N verify (what is YN ?) Infobox references |
Chemical compound
Garbanzol is a flavanonol, a type of flavonoid. It can be found in the seed of Cicer arietinum (Bengal gram), in the shoot of Phaseolus lunatus (butter bean) and in the root of Pterocarpus marsupium (Bastard teak).[1]
References
- ^ Garbanzol on liberherbarum.com
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Flavanonols and their glycosides
- Ampelopsin (Dihydromyricetin)
- Aromadedrin (Dihydrokaempferol)
- Dihydrogossypetin
- Dihydromorin
- Fustin (Dihydrofisetin)
- Garbanzol
- Pinobanksin
- Taxifolin (Dihydroquercetin)
- Lecontin
- (+)-fustin glucoside
- Astilbin
- Chrysandroside A
- Chrysandroside B
- Engeletin
- Eucryphin
- Smitilbin (Isoastilbin B)
- Xeractinol
This article about an aromatic compound is a stub. You can help Wikipedia by expanding it. |
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