Clovamide

Clovamide

Chemical strutture
Names
IUPAC name (2S)-3-(3,4-Dihydroxyphenyl)-2-[[(Z)-3-(3,4-dihydroxyphenyl)prop-2-enoyl]amino]propanoic acid
Other names N-Caffeoyl-L-DOPA
Identifiers
CAS Number	53755-03-6
3D model (Jmol)	Interactive image
ChemSpider	4947752
PubChem	6443790
InChI InChI=1S/C18H17NO7/c20-13-4-1-10(8-15(13)22)3-6-17(24)19-12(18(25)26)7-11-2-5-14(21)16(23)9-11/h1-6,8-9,12,20-23H,7H2,(H,19,24)(H,25,26)/b6-3-/t12-/m0/s1 Key: GPZFXSWMDFBRGS-RYBZSIHZSA-N InChI=1/C18H17NO7/c20-13-4-1-10(8-15(13)22)3-6-17(24)19-12(18(25)26)7-11-2-5-14(21)16(23)9-11/h1-6,8-9,12,20-23H,7H2,(H,19,24)(H,25,26)/b6-3-/t12-/m0/s1 Key: GPZFXSWMDFBRGS-RYBZSIHZBZ
SMILES c1cc(c(cc1C[C@@H](C(=O)O)NC(=O)/C=C\c2ccc(c(c2)O)O)O)O
Properties
Chemical formula	C18H17NO7
Molar mass	359.33 g·mol−1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references

Clovamide is a chemical compound found in cacao. It has only been found in small amounts.^[1] It is also found in Trifolium pratense (red clover).^[2]

See also

• Rosmarinic acid

References

• Antioxidative Polyphenols Isolated from Theobroma cacao. Chiaki Sanbongi, Naomi Osakabe, Midori Natsume, Toshio Takizawa, Shuichi Gomi and Toshihiko Osawa, Journal of Agricultural and Food Chemistry,volume 46, numero 2, 1998, pages 454–457, doi:10.1021/jf970575o
• Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.). Marco Arlorio, Monica Locatelli, Fabiano Travaglia, Jean-Daniel Coïsson, Erika Del Grosso and Alberto Minassi, Food Chemistry, volume 106, numero 3, 2008, pages 967–975, doi:10.1016/j.foodchem.2007.07.009