diosmin
3',5,7-trihydroxy-4'-methoxyflavone-7-rutinoside
Identification
| Name | diosmin |
| CAS Number | 520-27-4 |
| EINECS | 208-289-7 |
| FDA UNII | 7QM776WJ5N |
| Molecular Formula | C28 H32 O15 |
| Molecular Weight | 608.55104000 |
| MDL Number | MFCD00009772 |
| Nikkaji Number | J6.600A |
Regulatory
Physical Properties
| Appearance | white crystalline powder (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 274.00 °C. @ 760.00 mm Hg |
| Boiling Point | 926.78 °C. @ 760.00 mm Hg (est) |
| Flash Point | 581.00 °F. TCC ( 305.20 °C. ) (est) |
| logP (o/w) | 0.140 |
| Soluble in | water, 407.8 mg/L @ 25 °C (est) |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | antioxidants |
No sensory data available
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | antioxidants |
| Recommendation for diosmin usage levels up to | not for fragrance use. |
| Recommendation for diosmin flavor usage levels up to | not for flavor use. |
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Potential Uses
Natural Occurrence
Synonyms
barosmin
7-[[6-O-6-
deoxy-a-L-mannopyranosyl-b-D-glucopyranosyl]oxy]-5-hydroxy-2-(3-hydroxy-4-methoxyphenyl)-4H-1-benzopyran-4-one
diosmetin 7-b-rutinoside
diosminum
5-
hydroxy-2-(3-hydroxy-4-methoxyphenyl)-7-(O6-a-L-rhamnopyranosyl-b-D-glucopyranosyloxy)chromen-4-one
5-
hydroxy-2-(3-hydroxy-4-methoxyphenyl)-7-b-rutinosyloxy-4H-chromen-4-one
3,5,7-
trihydroxy-4-methoxyflavone-7-rutinoside
3',5,7-
trihydroxy-4'-methoxyflavone 7-rutinoside
3',5,7-
trihydroxy-4'-methoxyflavone-7-rutinoside
veno-V
diosmine
PubMed:
Hydrolysis of flavanone glycosides by β-glucosidase from Pyrococcus furiosus and its application to the production of flavanone aglycones from citrus extracts.
PubMed:
A review on pharmacological and analytical aspects of diosmetin: a concise report.
PubMed:
Confirmation of diosmetin 3-O-glucuronide as major metabolite of diosmin in humans, using micro-liquid-chromatography-mass spectrometry and ion mobility mass spectrometry.
PubMed:
PP2A mediates diosmin p53 activation to block HA22T cell proliferation and tumor growth in xenografted nude mice through PI3K-Akt-MDM2 signaling suppression.
PubMed:
Bioactive phenolics and antioxidant propensity of flavedo extracts of Mauritian citrus fruits: potential prophylactic ingredients for functional foods application.
PubMed:
Update on uses and properties of citrus flavonoids: new findings in anticancer, cardiovascular, and anti-inflammatory activity.
PubMed:
Effects of diosmin, a flavonoid glycoside in citrus fruits, on P-glycoprotein-mediated drug efflux in human intestinal Caco-2 cells.
PubMed:
Determination of flavonoids in citrus juices by micro-HPLC-ESI/MS.
PubMed:
Treatment of metastatic melanoma B16F10 by the flavonoids tangeretin, rutin, and diosmin.
PubMed:
Monograph. Diosmin.
PubMed:
Flavonoid distribution during the development of leaves, flowers, stems, and roots of Rosmarinus officinalis. postulation of a biosynthetic pathway.
PubMed:
Effect of the rootstock and interstock grafted in lemon tree (Citrus limon (L.) Burm.) on the flavonoid content of lemon juice.
PubMed:
Flavonoids as aryl hydrocarbon receptor agonists/antagonists: effects of structure and cell context.
PubMed:
Flavonoids detection by HPLC-DAD-MS-MS in lemon juices from Sicilian cultivars.
PubMed:
Radioprotective effects in vivo of phenolics extracted from Olea europaea L. leaves against X-ray-induced chromosomal damage: comparative study versus several flavonoids and sulfur-containing compounds.
PubMed:
Selection of hybrids and edible citrus species with a high content in the diosmin functional compound. Modulating effect of plant growth regulators on contents.
PubMed:
In vitro inhibitory effect of some flavonoids on rotavirus infectivity.
PubMed:
Antioxidant activity and radioprotective effects against chromosomal damage induced in vivo by X-rays of flavan-3-ols (Procyanidins) from grape seeds (Vitis vinifera): comparative study versus other phenolic and organic compounds.