111466-29-6

Usage

Uses

Used in Pharmaceutical Industry:
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 used as a potential pharmaceutical agent for its possible medicinal properties. The specific arrangement of atoms and its flavonoid nature may contribute to its efficacy in treating various health conditions, although further research is needed to confirm its therapeutic applications and mechanisms of action.
Used in Research and Development:
In the field of scientific research, 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 used for studying the structure-activity relationships of flavonoids and their potential biological effects. Its unique stereochemistry and molecular structure make it an interesting subject for exploring the interactions between complex organic molecules and biological systems, which could lead to the discovery of new pharmacological agents or a better understanding of flavonoid mechanisms.

Upstream product

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

Downstream Products

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

Relevant academic research and scientific papers

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).

Oligomeric flavanoids. Part W. Base-catalyzed pyran rearrangements of procyanidin B 2, and evidence for the oxidative transformation of B- to A-type procyanidins

Procyanidin B-2 3 is subject to facile C-ring isomerizations in 0.1M NaHCO3 solution to form a novel series of 3,4,9, 10-tetrahydro-2H, 8-pyrano[2,3-h]chromenes 7, 9, and 10. The low percentage conversion of B- to A-type procyanidin 2 is rationalized in terms of an initial oxidative removal of hydride ion at C-2 (C-ring).

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

Tannins and Related Compounds. L. Structures of Proanthocyanidin A-1 and Related Compounds

The structures of proanthocyanidin A-1 (2) and two related proanthocyanidins, tentatively named A-4 (3) and A-5' (4), have been established unambiguously on the basis of spectroscopic evidence and chemical correlations with the structurally known proantho