ID Name Structure References (top 5) Molecular Target(s)
1ID:4623
NEOHESPERIDIN


NSC#:31048
Aldrich#:N1887

Freqency:
in 8 ingredients:

  • 175
  • 177
  • 536
  • 584
  • 660
  • 716
  • 833
  • 885
  • in 72 recipes:

  • 2
  • 8
  • 10
  • 22
  • 23
  • 24
  • 29
  • 38
  • 42
  • 43
  • 56
  • 64
  • 107
  • 109
  • 111
  • 123
  • 169
  • 190
  • 205
  • 212
  • 215
  • 219
  • 223
  • 227
  • 232
  • 233
  • 236
  • 241
  • 242
  • 243
  • 247
  • 248
  • 254
  • 255
  • 258
  • 259
  • 271
  • 272
  • 273
  • 274
  • 283
  • 284
  • 286
  • 287
  • 288
  • 289
  • 291
  • 292
  • 294
  • 296
  • 304
  • 305
  • 309
  • 312
  • 313
  • 331
  • 340
  • 342
  • 346
  • 362
  • 367
  • 383
  • 399
  • 402
  • 405
  • 412
  • 488
  • 494
  • 501
  • 507
  • 515
  • 527

  • Properties
    C28H34O15    610.56





    1:  Batzinger RP, Ou SY, Bueding E.
    Saccharin and other sweeteners: mutagenic properties.
    Science.    impact factor:   24.595
    1977;  198(4320): 944-6

    2:  Gordon PB, Holen I, Seglen PO.
    Protection by naringin and some other flavonoids of hepatocytic autophagy and endocytosis against inhibition by okadaic acid.
    J Biol Chem.    impact factor:   7.666
    1995;  270(11): 5830-8

    3:  Bar-Peled M, Lewinsohn E, Fluhr R, Gressel J.
    UDP-rhamnose:flavanone-7-O-glucoside-2''-O-rhamnosyltransferase. Purification and characterization of an enzyme catalyzing the production of bitter compounds in citrus.
    J Biol Chem.    impact factor:   7.666
    1991;  266(31): 20953-9

    4:  Striem BJ, Pace U, Zehavi U, Naim M, Lancet D.
    Sweet tastants stimulate adenylate cyclase coupled to GTP-binding protein in rat tongue membranes.
    Biochem J.    impact factor:   4.349
    1989;  260(1): 121-6

    5:  Shin W, Kim SJ, Shin JM, Kim SH.
    Structure-taste correlations in sweet dihydrochalcone, sweet dihydroisocoumarin, and bitter flavone compounds.
    J Med Chem.    impact factor:   4.079
    1995;  38(21): 4325-31

     
    Time used: 109 milliseconds.

    Webpage designed by Dr. Xueliang Fang, last updated on 3/10/2005