prunasin
| Name(s) | prunasin |
|---|---|
| Scientific name(s) | |
| Formula | C14H17NO6 |
| Molecular mass | 295.291 |
| IUPAC name | (2r)-2-phenyl-2-{[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}acetonitrile |
| INCHI | InChI=1S/C14H17NO6/c15-6-9(8-4-2-1-3-5-8)20-14-13(19)12(18)11(17)10(7-16)21-14/h1-5,9-14,16-19H,7H2/t9-,10+,11+,12-,13+,14+/m0/s1 |
| SMILE | OC[C@H]1O[C@@H](O[C@@H](C#N)C2=CC=CC=C2)[C@H](O)[C@@H](O)[C@@H]1O |
| CAS ID | 无; 99-18-3 |
| PubChem ID | 119033 |
| DrugBank ID | Not available |
| CHEBI ID | 17396 |
| Description | Isolated from kernels of Prunus subspecies, immature fruits of Passiflora subspecies and leaves of perilla (Perilla frutescens variety acuta). Prunasin is found in many foods, some of which are almond, sour cherry, black elderberry, and herbs and spices. |
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