Phlorizin

Phlorizin is a naturally occurring phenol found in some plants. It belongs to the group of phytochemicals known as diarylheptanoids, and is specifically classified as a chalcone and flavonoid. Phlorizin is best known for its ability to block the absorption of glucose in the kidney, and is therefore of interest in the study of diabetes.

History

Phlorizin was first isolated in 1835 by the French chemist Augustin-Pierre Dubrunfaut, during his research on the fermentation of glucose and fructose from apples. The name "phlorizin" is derived from the Greek word "phloios", which means "bark", and "rhiza", which means "root".

Sources

Phlorizin is found in a number of fruit trees, particularly in the family Rosaceae which includes apples and pears. It is most concentrated in the roots and bark of these trees.

Biochemistry

Phlorizin is a glucoside, which means it is a glucose molecule bound to another molecule – in this case, a phenolic compound. It is one of the principal phenols in the apple and is responsible for the fruit's distinctive tart taste.

Medical significance

Phlorizin has been studied for its potential use in treating diabetes mellitus. It works by inhibiting the SGLT2 and SGLT1 proteins, which are responsible for glucose reabsorption in the kidneys. By blocking these proteins, phlorizin prevents glucose from being reabsorbed and instead causes it to be excreted in the urine.

See also

• Phloretin
• Phloridzin
• Phloroglucinol

References

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