Piceid

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Piceid
File:Piceid.svg
Trans-piceid
Names
IUPAC name
3-Hydroxy-5-[(E)-2-(4-hydroxyphenyl)ethen-1-yl]phenyl β-D-glucopyranoside
Systematic IUPAC name
(2S,3R,4S,5S,6R)-2-{3-Hydroxy-5-[(E)-2-(4-hydroxyphenyl)ethen-1-yl]phenoxy}-6-(hydroxymethyl)oxane-3,4,5-triol
Other names
Polydatin
Resveratrol 3-β-mono-D-glucoside
cis-Piceid
trans-Piceid
3,5,4'-Trihydroxystilbene-3-O-β-D-glucopyranoside
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
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KEGG
UNII
  • {{#property:P3117}}Lua error in Module:EditAtWikidata at line 29: attempt to index field 'wikibase' (a nil value).
  • InChI=1S/C20H22O8/c21-10-16-17(24)18(25)19(26)20(28-16)27-15-8-12(7-14(23)9-15)2-1-11-3-5-13(22)6-4-11/h1-9,16-26H,10H2/b2-1+/t16-,17-,18+,19-,20-/m1/s1 N
    Key: HSTZMXCBWJGKHG-CUYWLFDKSA-N N
  • InChI=1/C20H22O8/c21-10-16-17(24)18(25)19(26)20(28-16)27-15-8-12(7-14(23)9-15)2-1-11-3-5-13(22)6-4-11/h1-9,16-26H,10H2/b2-1+/t16-,17-,18+,19-,20-/m1/s1
    Key: HSTZMXCBWJGKHG-CUYWLFDKBI
  • OC1=CC(/C=C/C3=CC=C(O)C=C3)=CC(O[C@H]2[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O2)=C1
Properties
C20H22O8
Molar mass 390.388 g·mol−1
Appearance White powder
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

Piceid is a stilbenoid glucoside and is a major resveratrol derivative in grape juices.[1] It can be found in the bark of the Sitka spruce (Picea sitchensis), hence its name.[2] It can also be isolated from Japanese knotweed (Reynoutria japonica).[3]

Resveratrol can be produced from piceid by the mold Aspergillus oryzae,[3] the mold used to make sake and soy sauce, as the fungus produces a potent beta-glucosidase.[4]

trans-Piceid is the glucoside formed with trans-resveratrol, while cis-piceid is formed with cis-resveratrol.

trans-Resveratrol-3-O-glucuronide is one of the two metabolites of trans-piceid in rat.[5]

Resveratrol glucoside from transgenic alfalfa prevents aberrant crypt foci in mice.[6]

See also

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References

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