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• Overview

  Astragalin is a chemical compound. It can be isolated from Phytolacca americana (the American pokeweed) or in the methanolic extract of fronds of the fern Phegopteris connectilis.t is also found in wine.

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• source

  Astragalin 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. Astragalin exists as a solid, slightly soluble (in water), and a very weakly acidic compound (based on its pKa). Within the cell, astragalin is primarily located in the cytoplasm. Astragalin can be converted into astragalin heptaacetate and 2''-acetylastragalin. Outside of the human body, astragalin can be found in a number of food items such as tamarind, american cranberry, chickpea, and bilberry. This makes astragalin a potential biomarker for the consumption of these food products.

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