PubChem CID · CC0
angelicin
Biochemical reactions
Metabolic reactions from RHEA (EMBL-EBI/SIB) · peer-reviewed
(S)-columbianetin + reduced [NADPH--hemoprotein reductase] + O2 = angelicin + acetone + oxidized [NADPH--hemoprotein reductase] + 2 H2O + H(+)
Research associations
Literature-derived · peer-reviewed sources only · not medical advice
Foods containing this compound
Angelica is a genus of about 60 species of tall biennial and perennial herbs in the family Apiaceae, native to temperate and subarctic regions of the Northern Hemisphere, reaching as far north as Iceland and Lapland. They grow to 1–3 m tall, with large bipinnate leaves and large compound umbels of white or greenish-white flowers. Some species can be found in purple moor and rush pastures.

Fats are a wide group of compounds that are generally soluble in organic solvents and generally insoluble in water. Chemically, fats are triglycerides: triesters of glycerol and any of several fatty acids. Fats may be either solid or liquid at room temperature, depending on their structure and composition. Although the words "oils", "fats", and "lipids" are all used to refer to fats, in reality, fat is a subset of lipid. "Oils" is usually used to refer to fats that are liquids at normal room temperature, while "fats" is usually used to refer to fats that are solids at normal room temperature. "Lipids" is used to refer to both liquid and solid fats, along with other related substances, usually in a medical or biochemical context, which are not soluble in water. The word "oil" is also used for any substance that does not mix with water and has a greasy feel, such as petroleum (crude oil), heating oil, and essential oils, regardless of its chemical structure.
Source
Compound data linked to PubChem CID 10658, public domain via NCBI. Culinary context + ingredient mappings are maintained by Foodgeist's enrichment fleet and continuously re-matched by the pairings engine. PubChem CID 10658
