Record Information
Version1.0
Creation date2010-04-08 22:04:36 UTC
Update date2019-11-26 02:54:55 UTC
Primary IDFDB000514
Secondary Accession NumbersNot Available
Chemical Information
FooDB NameSyringic acid
DescriptionPresent in various plants free and combined, e.g. principal phenolic constituent of soyabean meal (Glycine max) Syringic acid is a phenol present in some distilled alcohol beverages. It is also a product of microbial (gut) metabolism of anthocyanins and other polyphenols that have been consumed (in fruits and alcoholic beverages - PMID: 18767860). Research suggests that phenolics from wine may play a positive role against oxidation of low-density lipoprotein (LDL), which is a key step in the development of atherosclerosis. Syringic acid is correlated with high antioxidant activity and inhibition of LDL oxidation. (PMID 15545043). Syringic acid is found in many foods, some of which are common pea, mung bean, rosemary, and dill.
CAS Number530-57-4
Structure
Thumb
Synonyms
SynonymSource
3,5-Dimethoxy-4-hydroxybenzoatebiospider
3,5-Dimethoxy-4-hydroxybenzoic acidbiospider
3,5-Dimethoxy-4-hydroxybenzyl acidbiospider
3,5-Dimethoxybenzoic acidbiospider
3,5-dimethoxybenzoyl hydrazinebiospider
3,5-Dimethyl-4-hydroxybenzoatebiospider
3,5-Dimethyl-4-hydroxybenzoic acidbiospider
4-Hydroxy-3,5-dimethoxy-benzoic acidbiospider
4-Hydroxy-3,5-dimethoxybenzoateKegg
4-Hydroxy-3,5-dimethoxybenzoic aciddb_source
4-Hydroxy-3,5-dimethylbenzoatebiospider
4-Hydroxy-3,5-dimethylbenzoic acidbiospider
Benzoic acid, 4-hydroxy-3,5-dimethoxy-biospider
Cedar aciddb_source
Gallate 3,5-dimethyl etherGenerator
Gallic acid 3,5-dimethyl etherbiospider
Syringatebiospider
Syringic aciddb_source
Syringlicacidbiospider
Predicted PropertiesNot Available
Chemical FormulaC9H10O5
IUPAC name
InChI IdentifierInChI=1S/C9H10O5/c1-13-6-3-5(9(11)12)4-7(14-2)8(6)10/h3-4,10H,1-2H3,(H,11,12)
InChI KeyJMSVCTWVEWCHDZ-UHFFFAOYSA-N
Isomeric SMILESCOC1=CC(=CC(OC)=C1O)C(O)=O
Average Molecular Weight198.174
Monoisotopic Molecular Weight198.052823422
Classification
ClassificationNot classified
Ontology
Disposition

Route of exposure:

Source:

Biological location:

Foods
  • Cocoa and cocoa products
  • Grains:

    Nuts and legumes:

    Fruits and vegetables:

    Fats and oils:

    Beverages:

    Physico-Chemical Properties - Experimental
    Physico-Chemical Properties - Experimental
    PropertyValueReference
    Physical stateSolid
    Physical DescriptionNot Available
    Mass CompositionC 54.55%; H 5.09%; O 40.37%DFC
    Melting PointMp 210°DFC
    Boiling PointNot Available
    Experimental Water SolubilityNot Available
    Experimental logP1.04HANSCH,C ET AL. (1995)
    Experimental pKapKa2 9.49 (25°)DFC
    Isoelectric pointNot Available
    ChargeNot Available
    Optical RotationNot Available
    Spectroscopic UV Data272 () (MeOH) (Berdy)DFC
    DensityNot Available
    Refractive IndexNot Available
    Spectra
    Spectra
    EI-MS/GC-MSNot Available
    MS/MSNot Available
    NMRNot Available
    ChemSpider ID10289
    ChEMBL IDCHEMBL1414
    KEGG Compound IDC10833
    Pubchem Compound ID10742
    Pubchem Substance IDNot Available
    ChEBI IDNot Available
    Phenol-Explorer ID420
    DrugBank IDNot Available
    HMDB IDHMDB02085
    CRC / DFC (Dictionary of Food Compounds) IDBFL35-I:BDB93-M
    EAFUS IDNot Available
    Dr. Duke ID4-HYDROXY-3,5-DIMETHOXYBENZOIC-ACID|SYRINGIC-ACID
    BIGG IDNot Available
    KNApSAcK IDC00002674
    HET IDNot Available
    Food Biomarker OntologyNot Available
    VMH IDNot Available
    Flavornet IDNot Available
    GoodScent IDNot Available
    SuperScent IDNot Available
    Wikipedia IDNot Available
    Phenol-Explorer Metabolite ID420
    Duplicate IDSNot Available
    Old DFC IDSNot Available
    Associated Foods
    FoodContent Range AverageReference
    FoodReference
    Biological Effects and Interactions
    Health Effects / Bioactivities
    DescriptorIDDefinitionReference
    allelopathicDUKE
    antioxidant22586 A substance that opposes oxidation or inhibits reactions brought about by dioxygen or peroxides. In European countries, E-numbers for permitted antioxidant food additives are from E 300 to E 324.DUKE
    anti peroxidantDUKE
    anti radicularDUKE
    ubiquiotDUKE
    EnzymesNot Available
    PathwaysNot Available
    MetabolismNot Available
    BiosynthesisNot Available
    Organoleptic Properties
    FlavoursNot Available
    Files
    MSDSshow
    References
    Synthesis ReferenceNot Available
    General ReferenceNot Available
    Content Reference— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.
    — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
    — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.