ID Name Structure References (top 5) Molecular Target(s)
1ID:5264
POLYDATIN


NSC#:696476
NSC#:696477

Freqency:
in 2 ingredients:

  • 157
  • 627
  • in 12 recipes:

  • 28
  • 209
  • 246
  • 254
  • 255
  • 280
  • 288
  • 293
  • 338
  • 357
  • 411
  • 454

  • Properties
    C20H22O8    390.39





    1:  Chen L, Han Y, Yang F, Zhang T.
    High-speed counter-current chromatography separation and purification of resveratrol and piceid from Polygonum cuspidatum.
    J Chromatogr A.    impact factor:   2.52
    2001;  907(1-2): 343-6

    2:  Cichewicz RH, Kouzi SA.
    Biotransformation of resveratrol to piceid by Bacillus cereus.
    J Nat Prod.    impact factor:   1.652
    1998;  61(10): 1313-4

    3:  Brandolini V, Maietti A, Tedeschi P, Durini E, Vertuani S, Manfredini S.
    Capillary Electrophoresis Determination, Synthesis, and Stability of Resveratrol and Related 3-O-beta-D-Glucopyranosides.
    J Agric Food Chem.    impact factor:   1.56
    2002;  50(25): 7407-11

    4:  Romero-Perez AI, Lamuela-Raventos RM, Andres-Lacueva C, de La Torre-Boronat MC.
    Method for the quantitative extraction of resveratrol and piceid isomers in grape berry skins. Effect of powdery mildew on the stilbene content.
    J Agric Food Chem.    impact factor:   1.56
    2001;  49(1): 210-5

    5:  Ibern-Gomez M, Roig-Perez S, Lamuela-Raventos RM, de la Torre-Boronat MC.
    Resveratrol and piceid levels in natural and blended peanut butters.
    J Agric Food Chem.    impact factor:   1.56
    2000;  48(12): 6352-4

     
    Time used: 109 milliseconds.

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