Strophanthin is the name given to two different compounds, g-strophanthin (ouabain) obtained from Strophanthus gratus and k-strophanthin from Stroph. kombé.
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These are generally mustard oils, which are characterized by a burning taste; their principal occurrence is in mustard and Tropaeolum seeds.
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Sinalbin occurs in white pepper; it decomposes to the mustard oil, glucose and sinapin, a compound of choline and sinapic acid.
Cyanidin 3-O-rutinoside 5-O-glucosyltransferase uses UDP-glucose and cyanidin 3-O-rutinoside (antirrhinin) to produce UDP and cyanidin 3-O-rutinoside 5-O-beta-D-glucoside.
Violdelphin (delphinidin 3-rutinoside-7-O-(6-O-(4-(6-O-(4-hydroxybenzoyl)-β-D-glucosyl)oxybenzoyl)-β-D-glucoside) is responsible for purplish blue flower color of Aconitum chinense.
Apigenin, apigenin 7-O-glucoside, and a new acylflavone glucoside named echitin (I) were isolated from Echinops echinatus flowers.
Lignans, such as 6“ - bromo - isoarboreol, 4-hydroxysesamin, 4,8-dihydroxysesamin, 1,4-dihydroxysesamin (gummadiol), 2-piperonyl-3-hydroxymethyl-4-(α-hydroxy-3,4-methylenedioxybenzyl)-4-hydroxytetrahydrofuran and the 4-O-glucoside of 4-epigummadiol, can be isolated from the heartwood of Gmelina arborea.
Catechin, catechin-7-O-β-glucopyranoside and procyanidin B3 can be found in Huanarpo Macho.
Arnaud was the first scientist to describe the chemical make-up of tariric acid, an extraction from the glucoside of the "tariri plant" found in Guatemala.
Red leaves of Perilla frutescens also accumulate cyanidin 3-(6-O-p-coumaroyl-β- D-glucoside)-5-(6-O-malonyl-β-D-glucoside).
Piceatannol and its glucoside, astringin, are phenolic compounds found in mycorrhizal and non-mycorrhizal roots of Norway spruces (Picea abies).
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Astringin, a piceatannol glucoside, is also found in red wine.