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Apigenin

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Chemical in plants

Apigenin[1]
Apigenin
Apigenin
Names
IUPAC name
4′,5,7-Trihydroxyflavone
Systematic IUPAC name
5,7-Dihydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one
Other names
Apigenine; Chamomile; Apigenol; Spigenin; Versulin; C.I. Natural Yellow 1
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
DrugBank
ECHA InfoCard100.007.540Edit this at Wikidata
EC Number
  • 208-292-3
KEGG
UNII
  • InChI=1S/C15H10O5/c16-9-3-1-8(2-4-9)13-7-12(19)15-11(18)5-10(17)6-14(15)20-13/h1-7,16-18H checkY
    Key: KZNIFHPLKGYRTM-UHFFFAOYSA-N checkY
  • InChI=1/C15H10O5/c16-9-3-1-8(2-4-9)13-7-12(19)15-11(18)5-10(17)6-14(15)20-13/h1-7,16-18H
    Key: KZNIFHPLKGYRTM-UHFFFAOYAX
  • O=C\1c3c(O/C(=C/1)c2ccc(O)cc2)cc(O)cc3O
Properties
C15H10O5
Molar mass270.240 g·mol−1
AppearanceYellow crystalline solid
Melting point345 to 350 °C (653 to 662 °F; 618 to 623 K)
UV-vismax)267, 296sh, 336 nm in methanol[2]
Except where otherwise noted, data are given for materials in theirstandard state (at 25 °C [77 °F], 100 kPa).
checkY verify (what is checkY☒N ?)
Chemical compound

Apigenin (4′,5,7-trihydroxyflavone), found in many plants, is aflavone compound that is theaglycone of several naturally occurringglycosides. It is a yellow crystalline solid that has been used to dye wool.

Apigenin is abundant inparsley,celery,celeriac, andchamomileflowers. It occurs in many fruits and vegetables, with the highest concentrations in dried and fresh parsley.

Sources in nature

[edit]

Apigenin is found in many fruits and vegetables, but parsley, celery,celeriac, and chamomile tea are the most common sources. Apigenin is particularly abundant in the flowers of chamomile plants, constituting 68% of totalflavonoids.[3] Dried parsley can contain about 45 mg apigenin per gram. The apigenin content of fresh parsley is reportedly 215 mg per 100 grams, which is much higher than the next highest food source.[4]

Pharmacology

[edit]

In vitro, apigenin binds competitively to thebenzodiazepine site onGABAA receptors.[5] There exist conflicting findings regarding how apigenin interacts with this site.[6][7]

Biosynthesis

[edit]

Apigenin is biosynthetically derived from the generalphenylpropanoid pathway and the flavone synthesis pathway.[8] The phenylpropanoid pathway starts from the aromatic amino acids L-phenylalanine orL-tyrosine, both products of theShikimate pathway.[9] When starting from L-phenylalanine, first the amino acid is non-oxidatively deaminated byphenylalanine ammonia lyase to make cinnamate, followed by oxidation at thepara position bycinnamate 4-hydroxylase to producep-coumarate. As L-tyrosine is already oxidized at thepara position, it skips this oxidation and is simply deaminated bytyrosine ammonia lyase to arrive atp-coumarate.[10] To complete the general phenylpropanoid pathway,4-coumarate CoA ligase substitutes coenzyme A at the carboxy group ofp-coumarate. Entering the flavone synthesis pathway, the type IIIpolyketide synthase enzymechalcone synthase uses consecutive condensations of three equivalents ofmalonyl-CoA followed by aromatization to convertp-coumaroyl-CoA tochalcone.[11]Chalcone isomerase then isomerizes the product to close the pyrone ring to makenaringenin. Finally, a flavanone synthase enzyme oxidizes naringenin to apigenin.[12] Two types of flavone synthase (FNS) have been described; FNS I, a soluble enzyme that uses 2-oxogluturate, Fe2+, and ascorbate as cofactors and FNS II, a membrane bound, NADPH dependent cytochrome p450 monooxygenase.[13]

Glycosides

[edit]

The naturally occurring glycosides formed by the combination of apigenin with sugars include:[citation needed]

In diet

[edit]

Some foods contain relatively high amounts of apigenin:[15]

ProductApigenin
(milligrams per 100 grams)
Parsley, dried4503.5
Parsley, fresh215.5
Celery hearts, green19.1
Rutabagas, raw4

See also

[edit]

References

[edit]
  1. ^Merck Index, 11th Edition,763.
  2. ^The Systematic Identification of Flavonoids. Mabry et al, 1970, page 81
  3. ^Venigalla M, Gyengesi E, Münch G (August 2015)."Curcumin and Apigenin – novel and promising therapeutics against chronic neuroinflammation in Alzheimer's disease".Neural Regeneration Research.10 (8):1181–5.doi:10.4103/1673-5374.162686.PMC 4590215.PMID 26487830.
  4. ^"Flavonoids".Linus Pauling Institute, Oregon State University. November 2015. Retrieved26 January 2021.
  5. ^Viola H, Wasowski C, Levi de Stein M, et al. (June 1995). "Apigenin, a component ofMatricaria recutita flowers, is a central benzodiazepine receptors-ligand with anxiolytic effects".Planta Medica.61 (3):213–216.Bibcode:1995PlMed..61..213V.doi:10.1055/s-2006-958058.ISSN 0032-0943.PMID 7617761.
  6. ^Dekermendjian K, Kahnberg P, Witt MR, et al. (21 October 1999). "Structure-activity relationships and molecular modeling analysis of flavonoids binding to the benzodiazepine site of the rat brain GABA(A) receptor complex".Journal of Medicinal Chemistry.42 (21):4343–4350.doi:10.1021/jm991010h.ISSN 0022-2623.PMID 10543878.
  7. ^Avallone R, Zanoli P, Puia G, et al. (1 June 2000). "Pharmacological profile of apigenin, a flavonoid isolated from Matricaria chamomilla".Biochemical Pharmacology.59 (11):1387–1394.doi:10.1016/s0006-2952(00)00264-1.hdl:11380/1207274.ISSN 0006-2952.PMID 10751547.
  8. ^Forkmann G (January 1991)."Flavonoids as Flower Pigments: The Formation of the Natural Spectrum and its Extension by Genetic Engineering".Plant Breeding.106 (1):1–26.Bibcode:1991PBree.106....1F.doi:10.1111/j.1439-0523.1991.tb00474.x.ISSN 0179-9541.
  9. ^Herrmann KM (January 1995)."The shikimate pathway as an entry to aromatic secondary metabolism".Plant Physiology.107 (1):7–12.doi:10.1104/pp.107.1.7.PMC 161158.PMID 7870841.
  10. ^Lee H, Kim BG, Kim M, et al. (September 2015)."Biosynthesis of Two Flavones, Apigenin and Genkwanin, in Escherichia coli".Journal of Microbiology and Biotechnology.25 (9):1442–8.doi:10.4014/jmb.1503.03011.PMID 25975614.
  11. ^Austin MB, Noel JP (February 2003). "The chalcone synthase superfamily of type III polyketide synthases".Natural Product Reports.20 (1):79–110.CiteSeerX 10.1.1.131.8158.doi:10.1039/b100917f.PMID 12636085.
  12. ^Martens S, Forkmann G, Matern U, et al. (September 2001). "Cloning of parsley flavone synthase I".Phytochemistry.58 (1):43–6.Bibcode:2001PChem..58...43M.doi:10.1016/S0031-9422(01)00191-1.PMID 11524111.
  13. ^Leonard E, Yan Y, Lim KH, et al. (December 2005)."Investigation of two distinct flavone synthases for plant-specific flavone biosynthesis inSaccharomyces cerevisiae".Applied and Environmental Microbiology.71 (12):8241–8.Bibcode:2005ApEnM..71.8241L.doi:10.1128/AEM.71.12.8241-8248.2005.PMC 1317445.PMID 16332809.
  14. ^Meyer H, Bolarinwa A, Wolfram G, et al. (2006)."Bioavailability of apigenin from apiin-rich parsley in humans".Annals of Nutrition & Metabolism.50 (3):167–72.doi:10.1159/000090736.PMID 16407641.S2CID 8223136.
  15. ^USDA Database for the Flavonoid Content of Selected Foods, Release 3 (2011)
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