Pterostilbene

Pterostilbene (/ˌtɛrəˈstɪlbiːn/) (trans-3,5-dimethoxy-4-hydroxystilbene) is a stilbenoid chemically related to resveratrol.[1] In plants, it serves a defensive phytoalexin role.[2]

Pterostilbene
Names
IUPAC name
4-[(E)-2-(3,5-Dimethoxyphenyl)ethenyl]phenol
Other names
3',5'-Dimethoxy-4-stilbenol
3,5-Dimethoxy-4'-hydroxy-E-stilbene
3',5'-Dimethoxy-resveratrol
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.122.141
UNII
Properties
C16H16O3
Molar mass 256.301 g·mol−1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

Natural occurrence

Pterostilbene is found in almonds,[3] various Vaccinium berries (including blueberries[4][5][6]), grape leaves and vines,[2][7] and Pterocarpus marsupium heartwood.[5]

Research

Pterostilbene is being studied in laboratory and preliminary clinical research.[1] As of 2019, there are no published clinical studies on the safety or properties of pterostilbene when consumed by humans.[1]

Safety and regulation

Pterostilbene is considered to be a corrosive substance, is dangerous upon exposure to the eyes, and is an environmental toxin, especially to aquatic life.[1]

Its chemical relative, resveratrol, received FDA GRAS status in 2007,[8] and approval of synthetic resveratrol as a safe compound by the European Food Safety Authority (EFSA) in 2016.[9] Pterostilbene differs from resveratrol by exhibiting increased bioavailability (80% compared to 20% in resveratrol) due to the presence of two methoxy groups which cause it to exhibit increased lipophilic and oral absorption.[5]

See also
  • Piceatannol, a stilbenoid related to both resveratrol and pterostilbene

References
  1. "Pterostilbene, CID 5281727". PubChem, National Library of Medicine, US National Institutes of Health. 16 November 2019. Retrieved 18 November 2019.
  2. Langcake, P.; Pryce, R. J. (1977). "A new class of phytoalexins from grapevines". Experientia. 33 (2): 151–2. doi:10.1007/BF02124034. PMID 844529.
  3. Xie L, Bolling BW (2014). "Characterisation of stilbenes in California almonds (Prunus dulcis) by UHPLC-MS". Food Chem. 148 (Apr 1): 300–6. doi:10.1016/j.foodchem.2013.10.057. PMID 24262561.
  4. "Pterostilbene's healthy potential". US Department of Agriculture, Online Magazine, Vol. 54, No. 11. 1 November 2006. Retrieved 2016-03-21.
  5. McCormack, Denise; McFadden, David (2013). "A review of pterostilbene antioxidant activity and disease modification". Oxidative Medicine and Cellular Longevity. 2013: 1–15. doi:10.1155/2013/575482. ISSN 1942-0900. PMC 3649683. PMID 23691264.
  6. Rimando AM, Kalt W, Magee JB, Dewey J, Ballington JR (2004). "Resveratrol, pterostilbene, and piceatannol in vaccinium berries". J Agric Food Chem. 52 (15): 4713–9. doi:10.1021/jf040095e. PMID 15264904.
  7. Becker L, Carré V, Poutaraud A, Merdinoglu D, Chaimbault P (2014). "MALDI mass spectrometry imaging for the simultaneous location of resveratrol, pterostilbene and viniferins on grapevine leaves". Molecules. 2013 (7): 10587–600. doi:10.3390/molecules190710587. PMC 6271053. PMID 25050857.
  8. "GRAS Notice GRN 224: Resveratrol". US Food and Drug Administration, Food Ingredient and Packaging Inventories. 1 August 2007. Retrieved 7 February 2019.
  9. "Safety of synthetic trans‐resveratrol as a novel food pursuant to Regulation (EC) No 258/97". EFSA Journal. European Food Safety Authority, EFSA Panel on Dietetic Products, Nutrition and Allergies. 14 (1): 4368. 12 January 2016. doi:10.2903/j.efsa.2016.4368.
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