DIBOA-Glc | 155835-54-4

• 分子结构分类: 有机化合物 - 有机氧化合物
• 英文名称: DIBOA-Glc
• 英文别名: 4-hydroxy-2-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-1,4-benzoxazin-3-one
• CAS: 155835-54-4
• 化学式: C₁₄H₁₇NO₉
• 分子量: 343.29
• InChiKey: OUSLYTBGQGKTME-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  -1.6
• 重原子数：
  24
• 可旋转键数：
  3
• 环数：
  3.0
• sp3杂化的碳原子比例：
  0.5
• 拓扑面积：
  149
• 氢给体数：
  5
• 氢受体数：
  9

文献信息

• USE OF BENZOXAZINOIDS-CONTAINING CEREAL GRAIN PRODUCTS FOR HEALTH-IMPROVING PURPOSES
  申请人：Fomsgaard Inge Sindbjerg

  公开号：US20110020480A1

  公开（公告）日：2011-01-27

  The invention relates to the use of benzoxazinoids-containing grains of cereals for the production of food and beverage products with health-improving effects. Especially the invention relates to the use of benzoxazinoids-containing grains of cereals for the production of bread baked on rye grains, wheat, spelt, rye and/or spelt sprouts for health-improving purposes. The health-improving effects according to the invention are obtained through the CNS stimulating effects of said benzoxazinoid-containing food and beverage products. These effects are appetite suppression, enhancement of mood, improved sexual function, relieve of fibromyalgia and sleep apnea disorders. Other CNS-related disorders are included as well. The health-improving effects of the invented food products containing benzoxazinoids also include anti-cancer activity, anti-inflammatory effects, analgesic effects and antibacterial effects. The total content of benzoxazinoids was maintained in the bread through the baking process and it can be calculated that the daily amount of rye bread needed to obtain a CNS-stimulating effect is about 1.5-240 g.
• [EN] USE OF BENZOXAZINOIDS-CONTAINING CEREAL GRAIN PRODUCTS FOR HEALTH-IMPROVING PURPOSES<br/>[FR] UTILISATION DE PRODUITS À BASE DE GRAINS DE CÉRÉALES CONTENANT DES BENZOXAZINOÏDES DANS LE BUT D'AMÉLIORER LA SANTÉ
  申请人：UNIV AARHUS

  公开号：WO2009115093A1

  公开（公告）日：2009-09-24

  The invention relates to the use of grains or disintegrated grains of benzoxazinoid-containing cereals for the manufacturing of a food product with health-improving effects. Especially, the invention relates to the use of benzoxazinoid-containing grains of cereals for the production of bread. The total content of benzoxazinoids is maintained in the bread through the baking process. The present invention also relates to grains or disintegrated grains of benzoxazinoid-containing cereals for use in a human or animal subject to improve the health of the subject. In addition, a method of producing an increased content of benzoxazinoids in grains of benzoxazinoid-containing cereals is disclosed, the method comprising the steps of contacting the grain with water, resting or drying the grains, and optionally repeating the aforementioned steps during a period of at least two days.