{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["3(6)"],"submitter":["Bijlsma J"],"pubmed_abstract":["In iron-fortified bouillon, reactivity of the iron ion with (acylated) flavone glycosides from herbs can affect product color and bioavailability of iron. This study investigates the influence of 7-<i>O</i>-glycosylation and additional 6″-<i>O</i>-acetylation or 6″-<i>O</i>-malonylation of flavones on their interaction with iron. Nine (6″-<i>O</i>-acylated) flavone 7-<i>O</i>-apiosylglucosides were purified from celery (<i>Apium graveolens</i>), and their structures were elucidated by mass spectrometry (MS) and nuclear magnetic resonance (NMR). In the presence of iron, a bathochromic shift and darker color were observed for the 7-<i>O</i>-apiosylglucosides compared to the aglycon of flavones that only possess the 4-5 site. Thus, the ability of iron to coordinate to the flavone 4-5 site is "],"journal":["ACS food science & technology"],"pagination":["1111-1121"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC10278068"],"repository":["biostudies-literature"],"pubmed_title":["Interactions of Natural Flavones with Iron Are Affected by 7-<i>O</i>-Glycosylation, but Not by Additional 6″-<i>O-</i>Acylation."],"pmcid":["PMC10278068"],"pubmed_authors":["Koppelaar J","Sanders MG","Vincken JP","de Bruijn WJC","Velikov KP","Bijlsma J"],"additional_accession":[]},"is_claimable":false,"name":"Interactions of Natural Flavones with Iron Are Affected by 7-<i>O</i>-Glycosylation, but Not by Additional 6″-<i>O-</i>Acylation.","description":"In iron-fortified bouillon, reactivity of the iron ion with (acylated) flavone glycosides from herbs can affect product color and bioavailability of iron. This study investigates the influence of 7-<i>O</i>-glycosylation and additional 6″-<i>O</i>-acetylation or 6″-<i>O</i>-malonylation of flavones on their interaction with iron. Nine (6″-<i>O</i>-acylated) flavone 7-<i>O</i>-apiosylglucosides were purified from celery (<i>Apium graveolens</i>), and their structures were elucidated by mass spectrometry (MS) and nuclear magnetic resonance (NMR). In the presence of iron, a bathochromic shift and darker color were observed for the 7-<i>O</i>-apiosylglucosides compared to the aglycon of flavones that only possess the 4-5 site. Thus, the ability of iron to coordinate to the flavone 4-5 site is ","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023 Jun","modification":"2025-04-26T09:04:14.072Z","creation":"2025-04-06T12:56:33.056Z"},"accession":"S-EPMC10278068","cross_references":{"pubmed":["37342238"],"doi":["10.1021/acsfoodscitech.3c00112"]}}