111466-29-6

Basic information

• Product Name: 8,14-Methano-2H,14H-1-benzopyrano[7,8-d][1,3]benzodioxocin-3,5,11,13,15-pentol,2,8-bis(3,4-dihydroxyphenyl)-3,4-dihydro-, (2S,3R,8S,14R,15R)-
• Synonyms: 8,14-Methano-2H,14H-1-benzopyrano[7,8-d][1,3]benzodioxocin-3,5,11,13,15-pentol,2,8-bis(3,4-dihydroxyphenyl)-3,4-dihydro-, (2S,3R,8S,14R,15R)-;Procyanidin A4;Proanthocyanidin A4
• CAS NO: 111466-29-6
• Molecular Formula: C₃₀H₂₄O₁₂
• Molecular Weight: 576.50436
• Mol File: 111466-29-6.mol
• Article Data: 4

Chemical Properties

• Appearance: /
• CAS DataBase Reference: 8,14-Methano-2H,14H-1-benzopyrano[7,8-d][1,3]benzodioxocin-3,5,11,13,15-pentol,2,8-bis(3,4-dihydroxyphenyl)-3,4-dihydro-, (2S,3R,8S,14R,15R)-(CAS DataBase Reference)
• NIST Chemistry Reference: 8,14-Methano-2H,14H-1-benzopyrano[7,8-d][1,3]benzodioxocin-3,5,11,13,15-pentol,2,8-bis(3,4-dihydroxyphenyl)-3,4-dihydro-, (2S,3R,8S,14R,15R)-(111466-29-6)
• EPA Substance Registry System: 8,14-Methano-2H,14H-1-benzopyrano[7,8-d][1,3]benzodioxocin-3,5,11,13,15-pentol,2,8-bis(3,4-dihydroxyphenyl)-3,4-dihydro-, (2S,3R,8S,14R,15R)-(111466-29-6)

Safety Data

• Hazardous Substances Data: 111466-29-6(Hazardous Substances Data)

Usage

General Description

The chemical "8,14-Methano-2H,14H-1-benzopyrano[7,8-d][1,3]benzodioxocin-3,5,11,13,15-pentol,2,8-bis(3,4-dihydroxyphenyl)-3,4-dihydro-, (2S,3R,8S,14R,15R)-" is a complex organic compound with a long systematic name. It is a flavonoid compound with a unique molecular structure containing multiple benzene rings and hydroxyl groups. The (2S,3R,8S,14R,15R) stereochemistry indicates the specific arrangement of atoms in the molecule, affecting its biological activity and interactions with other substances. This chemical may have potential pharmacological properties and has likely been studied for its medicinal and biological effects. Additionally, its intricate structure suggests that it may have a diverse range of activities and interactions within biological systems.

Upstream product

• 41743-41-3 procyanidin A2 
• 50562-99-7 C₃₇H₃₀O₁₂S 
• 29106-49-8 procyanidin B₂ 

Downstream Products

• 17946-81-5 proanthocyanidin A-4 nona-acetate 
• 111467-41-5 C₃₇H₃₈O₁₂ 

Relevant articles and documents

Procyanidin A2 and Its Degradation Products in Raw, Fermented, and Roasted Cocoa

Cocoa is known as an important source of flavan-3-ols, but their fate from the bean to the bar is not yet clear. Here, procyanidin A2 found in native cocoa beans (9-13 mg/kg) appeared partially epimerized into A2E1 through fermentation, whereas a second epimer (A2E2) emerged after roasting. At m/z 575, dehydrodiepicatechin A was revealed to be the major HPLC peak before fermentation, whereas F1, a marker of well-conducted fermentations, becomes the most intense after roasting. RP-HPLC-ESI(-)-HRMS/MS analysis performed on a procyanidin A2 model medium after 12 h at 90 °C revealed many more degradation products than those identified in fermented cocoa, including the last epimer of A2, A2 open structure intermediates (m/z 577), and oxidized A-type dimers (m/z 573).

Tannins and Related Compounds. LIX. Aesculitannins, Novel Proanthocyanidins with Doubly-Bonded Structures from Aesculus hippocastanum L.

A chemical examination of the seed shells of Aesculus hyppocastanum L.has led to the isolation of proanthocyanidins A-6 (10) and A-7 (11), and aesculitannins A (12), B (13), C (14), D (15), E (16), F (17) and G (18).On the basis of chemical and spectroscopic evidence, proanthocyanidins A-6 (10) and A-7 (11) have been determined to be A-type dimers each possessing a C-4, C-6 interflavanoid linkage, while aesculitannins A (12), B (13), C (14), D (15), E (16), F (17) and G (18) have been characterized as oligomeric proanthocyanidins possessing A-type unit(s) in each molecule.In addition, the presence of (-)-epicatechin (1), proanthocyanidins B-5 (3), A-2 (4), A-4 (5) and C-1 (6), epicatechin-(4β->6)-epicatechin-(4β->6)-epicatechin (7), and cinnamtannins B1 (8) and B2 (9) was also demonstrated Keywords---Aesculus hippocastanum; Hippocastanaceae; aesculitannin; doubly-bonded proanthocyanidin; procyanidin; condensed tannin; flavan-3-ol; thiolytic degradation; epimerization; hydrogen peroxide oxidation