MOLECULE

Quercitrin

Quercitrin, also known as quercimelin or quercitronic acid, belongs to the class of organic compounds known as flavonoid-3-o-glycosides. These are phenolic compounds containing a flavonoid moiety which is O-glycosidically linked to carbohydrate moiety at the C3-position. A quercetin O-glycoside that is quercetin substituted by a alpha-L-rhamnosyl moiety at position 3 via a glycosidic linkage. Quercitrin is an extremely weak basic (essentially neutral) compound (based on its pKa). Quercitrin exists in all living organisms, ranging from bacteria to humans. Outside of the human body, Quercitrin is found, on average, in the highest concentration within a few different foods, such as lingonberries, american cranberries, and olives and in a lower concentration in common beans, tea, and welsh onions. Quercitrin has also been detected, but not quantified in, several different foods, such as guava, bilberries, common pea, apricots, and spearmints. This could make quercitrin a potential biomarker for the consumption of these foods. Quercitrin is expected to be in Cannabis as all living plants are known to produce and metabolize it.