Structure via PubChem · Public domain (PubChem)
apigenin
Sign in to saveAlso known as 5,7-dihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one, 5,7-dihydroxy-2-(4-hydroxyphenyl)-4-benzopyrone, 2-(p-hydroxyphenyl)-5,7-dihydroxychromone, chamomile, C.I. Natural Yellow 1, versulin, spigenin, 5,7-Dihydroxy-2-(4-hydroxyphenyl)-4H-chromen-4-one
Apigenin (4′,5,7-trihydroxyflavone), found in many plants, is a flavone compound that is the aglycone of several naturally occurring glycosides. It is a yellow crystalline solid that has been used to dye wool.
Chemical data
- Formula
- C15H10O5
- Molecular weight
- 270.24 g/mol
- IUPAC name
- 5,7-dihydroxy-2-(4-hydroxyphenyl)chromen-4-one
- SMILES
- C1=CC(=CC=C1C2=CC(=O)C3=C(C=C(C=C3O2)O)O)O
- InChIKey
- KZNIFHPLKGYRTM-UHFFFAOYSA-N
- XLogP
- 1.7
- Polar surface area
- 87 Ų
- H-bond donors
- 3
- H-bond acceptors
- 5
- Formal charge
- 0
via PubChem
Research
8,145 papers- The Therapeutic Potential of Apigenin.International journal of molecular sciences · 2019
- Apigenin's Therapeutic Potential Against Viral Infection.Frontiers in bioscience (Landmark edition) · 2023
- Apigenin as an anticancer agent.Phytotherapy research : PTR · 2020
- Apigenin and its dermatological applications: A comprehensive review.Phytochemistry · 2022
- Apigenin enhances apoptosis induction by 5-fluorouracil through regulation of thymidylate synthase in colorectal cancer cells.Redox biology · 2021
via PubMed
Wikidata facts
- Mass
- 270.053
Show 3 more facts
- chemical formula
- C₁₅H₁₀O₅
- canonical SMILES
- C1=CC(=CC=C1C2=CC(=O)C3=C(C=C(C=C3O2)O)O)O
- Commons category
- Apigenin
via Wikidata · CC0
~4 min read
Article
7 sectionsContents
- Sources in nature
- Pharmacology
- Biosynthesis
- Glycosides
- In diet
- See also
- References
Apigenin (4′,5,7-trihydroxyflavone), found in many plants, is a flavone compound that is the aglycone of several naturally occurring glycosides. It is a yellow crystalline solid that has been used to dye wool.
Apigenin is abundant in parsley, celery, celeriac, and chamomile flowers. It occurs in many fruits and vegetables, with the highest concentrations in dried and fresh parsley.