MOLECULE

Isorhamnetin

Isorhamnetin, also known as 3-methylquercetin, belongs to the class of organic compounds known as flavonols. Flavonols are compounds that contain a flavone (2-phenyl-1-benzopyran-4-one) backbone carrying a hydroxyl group at the 3-position. Thus, isorhamnetin is considered to be a flavonoid lipid molecule. A monomethoxyflavone that is quercetin in which the hydroxy group at position 3' is replaced by a methoxy group. Isorhamnetin is a very hydrophobic molecule, practically insoluble (in water), and relatively neutral. Isorhamnetin exists in all eukaryotes, ranging from yeast to humans. Isorhamnetin is a bitter tasting compound. Outside of the human body, Isorhamnetin is found, on average, in the highest concentration within a few different foods, such as parsley, green bell peppers, and dills and in a lower concentration in romaine lettuces, chinese cabbages, and pears. Isorhamnetin has also been detected, but not quantified in, several different foods, such as lemons, agars, chickpea, apples, and cucurbita. This could make isorhamnetin a potential biomarker for the consumption of these foods. Isorhamnetin is expected to be in Cannabis as all living plants are known to produce and metabolize it.