Misplaced Pages

This is an old revision of this page, as edited by MystBot (talk | contribs) at 13:16, 7 January 2012 (r2.7.1) (Robot: Adding ja:テオガリン). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Theogallin

Names
IUPAC name (1S,3R,4R,5R)-1,3,4-trihydroxy-5-(3,4,5-trihydroxybenzoyl)oxycyclohexane-1-carboxylic acid
Other names 3-O-Galloylquinic acid
Identifiers
CAS Number	17365-11-6
3D model (JSmol)	Interactive image
ChEBI	CHEBI:9522
ChemSpider	391291
PubChem CID	442988
CompTox Dashboard (EPA)	DTXSID60332031
InChI InChI=1S/C14H16O10/c15-6-1-5(2-7(16)10(6)18)12(20)24-9-4-14(23,13​(21)22)3-8(17)11(9)19/h1-2,8-9,11,15-19,23H,3-4H2,(H,21,22)/t8-,9​-,11-,14+/m1/s1Key: LDPLFHGGZNSKDS-FTBFGRRBSA-N
SMILES O=C(O)2(O)C(O)(O)(OC(=O)c1cc(O)c(O)c(O)c1)C2
Properties
Chemical formula	C14H16O10
Molar mass	344.27 g/mol
Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). Y verify (what is  ?) Infobox references

Theogallin is a trihydroxybenzoic acid glycoside, a type of polyphenolic compound found in tea where it has been characterised as an umami enhancing compound. The compound can also be found in Arbutus unedo fruits.

In rats, theogallin, or its metabolite quinic acid, can move through the blood-brain barrier and can have cognition enhancing activities.

References

1. Cartwright, R. A.; Roberts, E. A. H. (1954). "Theogallin, a polyphenol occurring in tea". Journal of the Science of Food and Agriculture. 5 (12): 593. doi:10.1002/jsfa.2740051207.
2. Kaneko, S; Kumazawa, K; Masuda, H; Henze, A; Hofmann, T (2006). "Flavour Science - Recent Advances and Trends". Developments in Food Science. 43: 181. doi:10.1016/S0167-4501(06)80043-9. ISBN 9780444527424. {{cite journal}}: |chapter= ignored (help); Cite journal requires |journal= (help)
3. Pawlowska, A.M., De Leo, M., Braca, A. (2006). "Phenolics of Arbutus unedo L. (Ericaceae) fruits: identification of anthocyanins and gallic acid derivatives". J. Agric. Food Chem. 54 (26): 10234–8. doi:10.1021/jf062230o. PMID 17177565.{{cite journal}}: CS1 maint: multiple names: authors list (link)
4. Dimpfel, Wilfried; Kler, Adolf; Kriesl, Erwin; Lehnfeld, Romanus (2007). "Theogallin and l-theanine as active ingredients in decaffeinated green tea extract: II. Characterization in the freely moving rat by means of quantitative field potential analysis". Journal of Pharmacy and Pharmacology. 59 (10): 1397–403. doi:10.1211/jpp.59.10.0010. PMID 17910815.

Template:Natural-phenol-stub

• Trihydroxybenzoic acids