Prunetin  help

BitterDB id=803
Detailed experimental validation described in the associated resource.

References for the compound bitterness help

Resource Comment
[1] Roland WS, Vincken JP, Gouka RJ, van Buren L, Gruppen H, et al. (2011). Soy isoflavones and other isoflavonoids activate the human bitter taste receptors hTAS2R14 and hTAS2R39. J Agric Food Chem 59(21): 11764-71. PubMed 21942422
[2] URL link
[3] Roland W. S. U. et al. Soy Isoflavones and Other Isoflavonoids Activate the Human Bitter Taste Receptors hTAS2R14 and hTAS2R39, Journal of Agricultural and Food Chemistry, 2011, 59 (21), 11764-11771 PubMed 21942422
[4] Roland W. S. U. et al. Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39, J. Agric. Food Chem., 2013, 61, 44, 10454–10466 PubMed 24117141
[5] Li L. et al. A comprehensive review of the metabolism of citrus flavonoids and their binding to bitter taste receptors, Comprehensive Reviews in Food Science and Food Safety, 2023, 22(3), 1763-1793 PubMed 36871162

Known bitter receptors targets: help

Receptor Name Effective concentration (μM) EC50 (μM) References
Human  hTas2r14 16.0 PubMed:21942422
Human  hTas2r14 16.0 PubMed:24117141
Human  hTas2r14 16.0 PubMed:36871162

Sensory data about the compound bitterness: help

There is no sensory data available

Properties: help

284.2700 [g/mol] 2.87980
2 5
3 3
2

Identifiers: help

552-59-0
C16H12O5
KQMVAGISDHMXJJ-UHFFFAOYSA-N

Links:

[1] 5281804
[2] ZINC000018847044
[3] 6919