OliveNet 2.0 > Phenols > Flavonoids > Rutin
Rutin
OliveNet 2.0 > Phenols > Flavonoids > Rutin
Rutin
IUPAC Name: 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-[[(2R,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxymethyl]oxan-2-yl]oxychromen-4-one
Chemical Structure:
3,3',4',5,7-Pentahydroxyflavone-3-rutinoside
3-Rhamnoglucoside of 3,3',4',5,7-pentahydroxyflavone
3-Rhamnoglucosylquercetin
3-Rutinosyl quercetin
beta-Quercetin-3-rutinoside
Bioflavonoid
Birutan
Birutan forte
Birutin
Eldrin
Globulariacitrin
Globularicitrin
Ilixanthin
Melin
Myrticolorin
Neoisorutin
Osyritrin
Oxyritin
Paliuroside
Phytomelin
Quercetin 3-O-beta-D-rutinoside
Quercetin 3-O-beta-delta-rutinoside
Quercetin 3-O-rutinoside
Quercetin 3-rhamnoglucoside
Quercetin 3-rutinoside
Quercetin rhamnoglucosine
Quercetin-3-rutinoside
Quercetin-3beta-rutinoside
Quercetol 3-rhamnoglucoside
Quercitin 3-rutinoside
RUT
Rutabion
Rutin trihydrate
Rutine
Rutinic acid
Rutinion acid
Rutinum
Rutosid
Rutoside
Rutosido
Rutosidum
Rutozyd
Sophorin
Tanrutin
Venoruton
Violaquercitrin
Vitamin p
Fruit:
0.002[1] 111.2-272.9[2], 171.0-787.0[3]
Leaf:
0.13[1], 0.289-0.651[4]
Xie, P.-j., et al., Phenolic compositions, and antioxidant performance of olive leaf and fruit (Olea europaea L.) extracts and their structure–activity relationships. Journal of Functional Foods, 2015. 16: p. 460-471.
Romani, A., et al., Polyphenolic content in five tuscany cultivars of Olea europaea L. J Agric Food Chem, 1999. 47(3): p. 964-7.
Vlahov, G., Flavonoids in three olive (Olea europaea) fruit varieties during maturation. Journal of the Science of Food and Agriculture, 1992. 58(1): p. 157-159.
Talhaoui, N., et al., Determination of phenolic compounds of ‘Sikitita’ olive leaves by HPLC-DAD-TOF-MS. Comparison with its parents ‘Arbequina’ and ‘Picual’ olive leaves. LWT - Food Science and Technology, 2014. 58(1): p. 28-34.