(-)-Epicatechin gallate, Ecg, Epicatechin gallate help

BitterDB id=815 , Natural
Detailed experimental validation described in the associated resource.

References for the compound bitterness help

Resource Comment
[1] Drewnowski A, Gomez-Carneros C (2000). Bitter taste, phytonutrients, and the consumer: a review. Am J Clin Nutr 72(6): 1424-35. PubMed 11101467 '
[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] Xu Y.-Q. et al. Quantitative analyses of the bitterness and astringency of catechins from green tea, Food Chemistry, 2018, 258, 16-24 PubMed 29655718
[6] Deng S. et al. Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation, Food Research International, 2022, 157, 111262 PubMed 35761574
[7] 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
[8] Karolkowski A. et al. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review, Molecules, 2023, 28(8), 3298 PubMed 37110532
[9] URL link

Known bitter receptors targets: help

Receptor Name Effective concentration (μM) EC50 (μM) References
Human  hTas2r14 125.0 PubMed:24117141
Human  hTas2r14 125.0 PubMed:36871162
Human  hTas2r14 125.0 70.0 PubMed:37110532
Human  hTas2r39 88.2 PubMed:21272567
Human  hTas2r39 32.0 151.0 PubMed:24117141
Human  hTas2r39 32.0 151.0 PubMed:36871162
Human  hTas2r39 32.0 21.3 PubMed:37110532
Mouse  mTas2r125 Link
Mouse  mTas2r144 100.0 PubMed:27226572

Sensory data about the compound bitterness: help

Sensory Data Type Value Reference
Bitter recognition threshold 0.26 [mM] Reference

Properties: help

442.3800 [g/mol] 2.52760
7 10
3 4
3

Identifiers: help

1257-08-5,128585-96-6
C22H18O10
LSHVYAFMTMFKBA-TZIWHRDSSA-N

Links:

[1] 107905
[2] ZINC000003978503