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dextro-ribose

Chemical Structure

General Material Information

Preferred name dextro-ribose
Trivial Name Ribose
Short Description D-ribose
Formula C5 H10 O5
CAS Number 50-69-1
FEMA Number 3793
ECHA Number 200-059-4
FDA UNII 681HV46001
Nikkaji Number J275.625K
Beilstein Number 1723081
MDL MFCD00135453
COE Number 11899
xLogP3-AA -2.00 (est)
NMR Predictor External link
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 50-69-1 ; D-RIBOSE
Synonyms
  • (3R,4S,5R)-5-( hydroxymethyl)oxolane-2,3,4-triol
  • (3R,4S,5R)-5-( hydroxymethyl)tetrahydrofuran-2,3,4-triol
  • D- ribo-2,3,4,5-tetrahydroxyvaleraldehyde
  • dextro- ribo-2,3,4,5-tetrahydroxyvaleraldehyde
  • ribo-2,3,4,5-tetrahydroxyvaleraldehyde, D-
  • D- ribofuranose
  • a-D- ribose
  • D- ribose
  • D-(-)- ribose
  • D- ribose granular
  • D- ribose powder
  • dextro- ribose natural
  • ribose FCC
  • d- ribose natural
  • D-Ribose
  • Ribose, D-
  • Ribose
  • MeSH ID: D012266

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

(3R,4S,5R)-5-(hydroxymethyl)oxolane-2,3,4-triol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:50-69-1
Pubchem (cid):5779
Pubchem (sid):134971780
Publications by PubMed
Antioxidant and antitumor effects of polysaccharides from the fungus Pleurotus abalonus.
Production of rare sugars from common sugars in subcritical aqueous ethanol.
Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.
Recognition of flavin mononucleotide, Haemophilus influenzae type b and its capsular polysaccharide vaccines by antibodies specific to D-ribitol-5-phosphate.
Alditols and monosaccharides from sorghum vinegar can attenuate platelet aggregation by inhibiting cyclooxygenase-1 and thromboxane-A2 synthase.
Recognition of riboflavin and the capsular polysaccharide of Haemophilus influenzae type b by antibodies generated to the haptenic epitope D-ribitol.
Synthesis of thymol glycosides under SCCO2 conditions using amyloglucosidase from Rhizopus mold.
Evaluation of D-ribose pharmacokinetics, dose proportionality, food effect, and pharmacodynamics after oral solution administration in healthy male and female subjects.
Characterization and bioactivity of polysaccharides obtained from pine cones of Pinus koraiensis by graded ethanol precipitation.
Extracellular modulation of the silkmoth sex pheromone receptor activity by cyclic nucleotides.
Structural basis for C-ribosylation in the alnumycin A biosynthetic pathway.
Cellular protection during oxidative stress: a potential role for D-ribose and antioxidants.
Biosynthetic pathway toward carbohydrate-like moieties of alnumycins contains unusual steps for C-C bond formation and cleavage.
Identification of H₂O₂ as a major antimicrobial component in coffee.
Characterization of a thermophilic L-rhamnose isomerase from Caldicellulosiruptor saccharolyticus ATCC 43494.
Isolation and characterization of lactic acid bacteria strains with ornithine producing capacity from natural sea salt.
Effect of high-pressure homogenization on the physical and antioxidant properties of Quercus resinosa infusions encapsulated by spray-drying.
Primary metabolism in Lactobacillus sakei food isolates by proteomic analysis.
Simultaneous detection of pro- and antioxidative effects in the variants of the deoxyribose degradation assay.
The role of ribose on oxidative stress during hypoxic exercise: a pilot study.
Xylose reductase activity in Debaryomyces hansenii UFV-170 cultivated in semi-synthetic medium and cotton husk hemicellulose hydrolyzate.
Protein glycation inhibitors from the fruiting body of Phellinus linteus.
Dose-dependent significance of monosaccharides on intracellular alpha-L-rhamnosidase activity from Pseudoalteromonas sp.
Myricetin, a naturally occurring flavonoid, prevents 2-deoxy-D-ribose induced dysfunction and oxidative damage in osteoblastic MC3T3-E1 cells.
Protective effect of caffeic acid phenethyl ester on tert-butyl hydroperoxide-induced oxidative hepatotoxicity and DNA damage.
D-ribose benefits heart failure patients.
Crystal structure and biochemical properties of the D-arabinose dehydrogenase from Sulfolobus solfataricus.
Syntheses of N-vanillyl-nonanamide glycosides using amyloglucosidase from Rhizopus and beta-glucosidase from sweet almond.
Coffee and Maillard products activate NF-kappaB in macrophages via H2O2 production.
Effects of heat-degraded sugars on survival and growth of Vibrio parahaemolyticus and other bacteria.
Lack of oral embryotoxicity/teratogenicity with D-ribose in Wistar rats.
Sub-chronic (13-week) oral toxicity study with D-ribose in Wistar rats.
D-ribose utilisation differentiates porcine Brachyspira pilosicoli from other porcine Brachyspira species.
Chemical composition and in vitro antioxidant evaluation of commercial water-soluble willow herb (Epilobium angustifolium L.) extracts.
Novel reactions of L-rhamnose isomerase from Pseudomonas stutzeri and its relation with D-xylose isomerase via substrate specificity.
Antioxidant properties of aqueous extracts from selected lamiaceae species grown in Turkey.
Analysis of reducing carbohydrates by reductive tryptamine derivatization prior to micellar electrokinetic capillary chromatography.
Staphylococcus equorum subsp. linens, subsp. nov., a starter culture component for surface ripened semi-hard cheeses.
Formation of 5-methyl-4-hydroxy-3[2H]-furanone in cytosolic extracts obtained from Zygosaccharomyces rouxii.
Antiradical activity of water soluble components in common diet vegetables.
The determination of phosphorus in Haemophilus influenzae type b conjugate vaccines by inductively coupled plasma-atomic emission spectrometry.
N(delta)-(5-hydroxy-4,6-dimethylpyrimidine-2-yl)-l-ornithine, a novel methylglyoxal-arginine modification in beer.
New Melanoidin-like Maillard Polymers from 2-Deoxypentoses.
Haloanaerobium fermentans sp. nov., a strictly anaerobic, fermentative halophile isolated from fermented puffer fish ovaries.
Chemical composition, nutritionally valuable minerals and functional properties of benniseed (Sesamum radiatum), pearl millet (Pennisetum typhoides) and quinoa (Chenopodium quinoa) flours.
Formation of malonaldehyde and acetaldehyde from the oxidation of 2'-deoxyribonucleosides.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
KEGG (GenomeNet):C00121
HMDB (The Human Metabolome Database):HMDB12194
FooDB:FDB011145
YMDB (Yeast Metabolome Database):YMDB00253
Export Tariff Code:2940.00.6000
FDA Listing of Food Additive Status:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
EFSA Update of results on the monitoring of furan levels in food:Read Report
EFSA Previous report: Results on the monitoring of furan levels in food:Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food:Read Report

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 150.13070678711
Melting Point 88 to 92°C @ 760 mm Hg
Boiling Point 375 to 376°C @ 760 mm Hg
Flash Point TCC Value 180.56 °C TCC
logP (o/w) -1.701 est
Solubility
water, 1e+006 mg/L @ 25 °C (est) Yes

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
sweeteners, flavor enhancers
Recommendation for dextro-ribose usage levels up to:
not for fragrance use.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 16
Click here to view publication 16
average usual ppmaverage maximum ppm
baked goods: 200.000001000.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: 500.000001000.00000
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 500.000001000.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 500.000001000.00000
milk products: --
nut products: --
other grains: --
poultry: 500.000001000.00000
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 200.000001000.00000
soft candy: --
soups: 500.000001000.00000
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Authority (EFSA) reference(s):

Safety of d-ribose as a novel food pursuant to Regulation (EU) 2015/2283
View page or View pdf

Statement on the safety of d-ribose
View page or View pdf

EPI System: View
ClinicalTrials.gov:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):50-69-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5779
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
(3R,4S,5R)-5-(hydroxymethyl)oxolane-2,3,4-triol
Chemidplus:0000050691
RTECS:VJ2275000 for cas# 50-69-1