2-[3-(3,4-dihydroxyphenyl)prop-2-enoylamino]-3-(1H-indol-3-yl)propanoic acid

• 分子结构分类: 有机化合物 - 有机酸及其衍生物 - 羧酸及其衍生物
• 英文名称: 2-[3-(3,4-dihydroxyphenyl)prop-2-enoylamino]-3-(1H-indol-3-yl)propanoic acid
• 化学式: C₂₀H₁₈N₂O₅
• 分子量: 366.4
• InChiKey: XITPERBRJNUFSB-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  2
• 重原子数：
  27
• 可旋转键数：
  6
• 环数：
  3.0
• sp3杂化的碳原子比例：
  0.1
• 拓扑面积：
  123
• 氢给体数：
  5
• 氢受体数：
  5

文献信息

• AMINO ACID DERIVATIVE
  申请人：Ookubo Tomohiro

  公开号：US20110172442A1

  公开（公告）日：2011-07-14

  The amino acid derivative of the present invention provides a novel compound that shows excellent analgesic action. The amino acid derivative of the present invention is a novel compound that shows excellent analgesic action to not only a model animal for nociceptive pains but also a model animal for neuropathic pains, so that the amino acid derivative is very useful as a drug for treating various pain diseases.

  本发明的氨基酸衍生物提供了一种显示出优异镇痛作用的新化合物。本发明的氨基酸衍生物是一种新化合物，不仅对于模拟伤害性疼痛的动物模型，而且对于模拟神经病理性疼痛的动物模型都显示出优异的镇痛作用，因此该氨基酸衍生物作为治疗各种疼痛疾病的药物非常有用。
• Coffee flavour modification process
  申请人：Kraft Foods R & D, Inc. Zweigniederlassung München

  公开号：EP1872665A1

  公开（公告）日：2008-01-02

  The invention relates to a process for improving the flavour of roasted Robusta and Arabica quality coffee and is characterised by modifying roasted coffee flavour precursors in aqueous extracts of green coffee beans.

  本发明涉及一种改善烘焙罗布斯塔和阿拉比卡优质咖啡风味的工艺，其特点是改变绿咖啡豆水提取物中的烘焙咖啡风味前体。
• Effects of a decaffeinated green coffee extract on body weight control by regulation of glucose metabolism
  申请人：NATUREX, S.A.

  公开号：US10092613B2

  公开（公告）日：2018-10-09

  A method of controlling body weight in humans by administering an amount of decaffeinated green coffee extract effective to treat a subject. A preferred green coffee extract contains a ratio of 4-caffeoylquinic acid (4-CQA) to total chlorogenic acids (tCGA) (5-CQA/tCGA) of from about 0.1 to about 0.2. More preferably, the green coffee extract comprises from about 6% to about 8% of 4-caffeoylquinic acid and has a total chlorogenic acid concentration that exceeds about 45%. A preferred method of administration consists of administering the green coffee extracts is a dosage of about 200 mg twice a day prior to meals on an empty stomach.

  一种控制人体体重的方法，通过施用一定量的低咖啡因绿咖啡提取物来有效治疗受试者。一种优选的绿咖啡提取物中，4-咖啡酰奎宁酸（4-CQA）与总绿原酸（tCGA）（5-CQA/tCGA）之比约为 0.1 至 0.2。更优选的是，绿咖啡提取物包含约 6%至约 8%的 4-咖啡酰奎宁酸，且绿原酸总浓度超过约 45%。一种优选的给药方法是空腹在饭前服用绿咖啡提取物，每天两次，每次约 200 毫克。
• COFFEE COMPOSITION AND PROCESS
  申请人：Société des Produits Nestlé S.A.

  公开号：EP3955746A1

  公开（公告）日：2022-02-23
• COFFEE FLAVOUR MODIFICATION PROCESS
  申请人：Penson Simon Peter

  公开号：US20080299283A1

  公开（公告）日：2008-12-04

  The invention relates to a process for improving the flavour of roasted Robusta and Arabica quality coffee and is characterised by modifying roasted coffee flavour precursors in aqueous extracts of green coffee beans.