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Record Information
Version1.0
Created at2021-11-12 23:52:47 UTC
Updated at2024-04-19 09:25:09 UTC
NP-MRD IDNP0044150
Secondary Accession NumbersNone
Natural Product Identification
Common Name6,7,4'-Trihydroxyisoflavone
Description6-Hydroxydaidzein, also known as demethyltexasin or soybean factor 2, belongs to the class of organic compounds known as isoflavones. These are polycyclic compounds containing a 2-isoflavene skeleton which bears a ketone group at the C4 carbon atom. Thus, 6-hydroxydaidzein is considered to be a flavonoid lipid molecule. 6-Hydroxydaidzein is a very hydrophobic molecule, practically insoluble (in water), and relatively neutral. Outside of the human body, 6-Hydroxydaidzein has been detected, but not quantified in, pulses and soy beans. This could make 6-hydroxydaidzein a potential biomarker for the consumption of these foods. 6,7,4'-Trihydroxyisoflavone is found in Centrosema haitiense, Taxus fuana and Taxus yunnanensis. It was first documented in 1999 (PMID: 10540753). A hydroxyisoflavone that is daidzein bearing an additional hydroxy substituent at position 6 (PMID: 15914921) (PMID: 12784638) (PMID: 15215607) (PMID: 16372328).
Structure
Thumb
Synonyms
ValueSource
6,7,4'-TrihydroxyisoflavoneChEBI
6,7-Dihydroxy-3-(4-hydroxy-phenyl)-chromen-4-oneHMDB
6,7-Dihydroxy-3-(4-hydroxyphenyl)-4H-1-benzopyran-4-one, 9ciHMDB
6,7-Dihydroxy-3-(4-hydroxyphenyl)-4H-chromen-4-oneHMDB
DemethyltexasinHMDB
Soybean factor 2HMDB
6-HydroxydaidzeinChEBI
Chemical FormulaC15H10O5
Average Mass270.2369 Da
Monoisotopic Mass270.05282 Da
IUPAC Name6,7-dihydroxy-3-(4-hydroxyphenyl)-4H-chromen-4-one
Traditional Name6-hydroxydaidzein
CAS Registry NumberNot Available
SMILES
OC1=CC=C(C=C1)C1=COC2=CC(O)=C(O)C=C2C1=O
InChI Identifier
InChI=1S/C15H10O5/c16-9-3-1-8(2-4-9)11-7-20-14-6-13(18)12(17)5-10(14)15(11)19/h1-7,16-18H
InChI KeyGYLUFQJZYAJQDI-UHFFFAOYSA-N
Experimental Spectra
Spectrum TypeDescriptionDepositor EmailDepositor OrganizationDepositorDeposition DateView
1D NMR13C NMR Spectrum (1D, 50 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR13C NMR Spectrum (1D, 150 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR13C NMR Spectrum (1D, 250 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR13C NMR Spectrum (1D, 175 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR13C NMR Spectrum (1D, 75 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR13C NMR Spectrum (1D, 100 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR13C NMR Spectrum (1D, 225 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR13C NMR Spectrum (1D, 200 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR13C NMR Spectrum (1D, 125 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR13C NMR Spectrum (1D, 25 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR1H NMR Spectrum (1D, 300 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR1H NMR Spectrum (1D, 900 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR1H NMR Spectrum (1D, 700 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR1H NMR Spectrum (1D, 400 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR1H NMR Spectrum (1D, 100 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR1H NMR Spectrum (1D, 500 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR1H NMR Spectrum (1D, 1000 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR1H NMR Spectrum (1D, 800 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR1H NMR Spectrum (1D, 200 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
1D NMR1H NMR Spectrum (1D, 600 MHz, Dimethylsulfoxide-d6, simulated)Wishart LabWishart LabDavid Wishart2021-06-20View Spectrum
Predicted Spectra
Not Available
Chemical Shift Submissions
Not Available
Species
Species of Origin
Species NameSourceReference
Centrosema haitiensePlant
Glycine maxFooDB
Taxus fuanaPlant
Taxus wallichiana var. yunnanensisPlant
Chemical Taxonomy
Description Belongs to the class of organic compounds known as isoflavones. These are polycyclic compounds containing a 2-isoflavene skeleton which bears a ketone group at the C4 carbon atom.
KingdomOrganic compounds
Super ClassPhenylpropanoids and polyketides
ClassIsoflavonoids
Sub ClassIsoflav-2-enes
Direct ParentIsoflavones
Alternative Parents
Substituents
  • Isoflavone
  • Hydroxyisoflavonoid
  • Chromone
  • Benzopyran
  • 1-benzopyran
  • Pyranone
  • Phenol
  • 1-hydroxy-2-unsubstituted benzenoid
  • Benzenoid
  • Monocyclic benzene moiety
  • Pyran
  • Heteroaromatic compound
  • Oxacycle
  • Organoheterocyclic compound
  • Organooxygen compound
  • Organic oxygen compound
  • Hydrocarbon derivative
  • Organic oxide
  • Aromatic heteropolycyclic compound
Molecular FrameworkAromatic heteropolycyclic compounds
External Descriptors
Physical Properties
StateNot Available
Experimental Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling PointNot AvailableNot Available
Water SolubilityNot AvailableNot Available
LogPNot AvailableNot Available
Predicted Properties
PropertyValueSource
logP3.08ALOGPS
logP2.43ChemAxon
logS-3.4ALOGPS
pKa (Strongest Acidic)6.58ChemAxon
pKa (Strongest Basic)-5.3ChemAxon
Physiological Charge-1ChemAxon
Hydrogen Acceptor Count5ChemAxon
Hydrogen Donor Count3ChemAxon
Polar Surface Area86.99 ŲChemAxon
Rotatable Bond Count1ChemAxon
Refractivity71.68 m³·mol⁻¹ChemAxon
Polarizability26.72 ųChemAxon
Number of Rings3ChemAxon
BioavailabilityYesChemAxon
Rule of FiveYesChemAxon
Ghose FilterYesChemAxon
Veber's RuleNoChemAxon
MDDR-like RuleNoChemAxon
HMDB IDHMDB0031715
DrugBank IDNot Available
Phenol Explorer Compound ID846
FoodDB IDFDB008378
KNApSAcK IDC00009385
Chemspider ID4447693
KEGG Compound IDC14314
BioCyc IDCPD-6998
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound5284649
PDB IDNot Available
ChEBI ID74957
Good Scents IDNot Available
References
General References
  1. Chen YC, Sugiyama Y, Abe N, Kuruto-Niwa R, Nozawa R, Hirota A: DPPH radical-scavenging compounds from dou-chi, a soybean fermented food. Biosci Biotechnol Biochem. 2005 May;69(5):999-1006. doi: 10.1271/bbb.69.999. [PubMed:15914921 ]
  2. Esaki H, Kawakishi S, Morimitsu Y, Osawa T: New potent antioxidative o-dihydroxyisoflavones in fermented Japanese soybean products. Biosci Biotechnol Biochem. 1999 Sep;63(9):1637-9. doi: 10.1271/bbb.63.1637. [PubMed:10540753 ]
  3. Chen YC, Inaba M, Abe N, Hirota A: Antimutagenic activity of 8-hydroxyisoflavones and 6-hydroxydaidzein from soybean miso. Biosci Biotechnol Biochem. 2003 Apr;67(4):903-6. doi: 10.1271/bbb.67.903. [PubMed:12784638 ]
  4. Hirota A, Inaba M, Chen YC, Abe N, Taki S, Yano M, Kawaii S: Isolation of 8-hydroxyglycitein and 6-hydroxydaidzein from soybean miso. Biosci Biotechnol Biochem. 2004 Jun;68(6):1372-4. doi: 10.1271/bbb.68.1372. [PubMed:15215607 ]
  5. Hedlund TE, van Bokhoven A, Johannes WU, Nordeen SK, Ogden LG: Prostatic fluid concentrations of isoflavonoids in soy consumers are sufficient to inhibit growth of benign and malignant prostatic epithelial cells in vitro. Prostate. 2006 Apr 1;66(5):557-66. doi: 10.1002/pros.20380. [PubMed:16372328 ]
  6. Te-Sheng Chang, Hsiou-Yu Ding, Sorgan Shou-Ku Tai, Ching-Yi Wu (2007). Mushroom tyrosinase inhibitory effects of isoflavones isolated from soygerm koji fermented with Aspergillus oryzae BCRC 32288. Food Chemistry, Volume 105, Issue 4, 2007, Pages 1430-1438. DOI: 10.1016/j.foodchem.2007.05.019. Food Chemistry.