Pelargonidin: Difference between revisions
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== See also == |
== See also == |
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* [[List of phytochemicals in food]] |
* [[List of phytochemicals in food]] |
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* [[List of compounds with carbon number 15]] |
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== External links == |
== External links == |
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Revision as of 03:36, 17 November 2012
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| Names | |
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| IUPAC name
2-(4-Hydroxyphenyl)chromenylium-3,5,7-triol
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| Identifiers | |
3D model (JSmol)
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| ChEMBL | |
PubChem CID
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CompTox Dashboard (EPA)
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| Properties | |
| C15H11O5+ | |
| Molar mass | 271.24 g/mol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Pelargonidin is an anthocyanidin, a type of plant pigment. Like all anthocyanins, it is an antioxidant. It produces a characteristic orange color, and can be found in red geraniums, and ripe raspberries and strawberries, as well as blueberries, blackberries, plums and cranberries and pomegranates. It is present in large amounts in red kidney beans.[1]
See also
External links
Wikimedia Commons has media related to Pelargonidin.
References
- ^ LZ Lin, JM Harnly, MS Pastor-Corrales, DL Luthria. The polyphenolic profiles of common bean (Phaseolus vulgaris L.). Food Chemistry, 2008.