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Urolithin A information


Urolithin A
Chemical structure of urolithin A
Names
Preferred IUPAC name
3,8-Dihydroxy-6H-dibenzo[b,d]pyran-6-one
Other names
Uro-A
Identifiers
CAS Number
  • 1143-70-0 checkY
3D model (JSmol)
  • Interactive image
ChEMBL
  • ChEMBL1836264
ChemSpider
  • 4589709
DrugBank
  • DB15464
KEGG
  • C22595
PubChem CID
  • 5488186
UNII
  • ILJ8NEF6DT checkY
CompTox Dashboard (EPA)
  • DTXSID40150694 Edit this at Wikidata
InChI
  • InChI=1S/C13H8O4/c14-7-1-3-9-10-4-2-8(15)6-12(10)17-13(16)11(9)5-7/h1-6,14-15H
    Key: RIUPLDUFZCXCHM-UHFFFAOYSA-N
  • InChI=1/C13H8O4/c14-7-1-3-9-10-4-2-8(15)6-12(10)17-13(16)11(9)5-7/h1-6,14-15H
    Key: RIUPLDUFZCXCHM-UHFFFAOYAT
SMILES
  • Oc1ccc2c3ccc(O)cc3OC(=O)c2c1
Properties
Chemical formula
C13H8O4
Molar mass 228.203 g·mol−1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references

Urolithin A is a metabolite compound resulting from the transformation of ellagitannins by the gut bacteria.[1] It belongs to the class of organic compounds known as benzo-coumarins or dibenzo-α-pyrones. Its precursors – ellagic acids and ellagitannins – are ubiquitous in nature, including edible plants, such as pomegranates, strawberries, raspberries, walnuts, and others.[2]

Urolithin A is not known to be found in any food source. Its bioavailability mostly depends on individual microbiota composition, as only some bacteria are able to convert ellagitannins into urolithins.[3]

  1. ^ Garcia-Muñoz C, Vaillant F (2014-12-02). "Metabolic fate of ellagitannins: implications for health, and research perspectives for innovative functional foods". Critical Reviews in Food Science and Nutrition. 54 (12): 1584–98. doi:10.1080/10408398.2011.644643. PMID 24580560. S2CID 5387712.
  2. ^ Cerdá B, Tomás-Barberán FA, Espín JC (January 2005). "Metabolism of antioxidant and chemopreventive ellagitannins from strawberries, raspberries, walnuts, and oak-aged wine in humans: identification of biomarkers and individual variability". Journal of Agricultural and Food Chemistry. 53 (2): 227–35. doi:10.1021/jf049144d. PMID 15656654.
  3. ^ Cite error: The named reference :21 was invoked but never defined (see the help page).

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