phillyrinn.
/ˈfɪlᵻrɪn/, U.S. /ˈfɪlər(ə)n/ Chemistry.
A bitter, crystalline glucoside, C27H34O11, obtained from the bark of Phillyrea latifolia and some other plants. Cf. phillygenin n.
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the world > matter > chemistry > organic chemistry > neutral substances from plants > bitter principles > [noun] > crystallizable or crystalline
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1838 R. D. Thomson Brit. Ann. 337 Phillyrin. Obtained by Carboncini from the bark of the phillyrea media and latifolia.
1858 Penny Cycl. 2nd Suppl. 135/1 Phillyrine is a non-azotised compound, crystallising in silver scales and of a bitter taste.
1948 W. W. Pigman & R. M. Goepp Chem. Carbohydrates xi. 471 Dextrorotating phillyrin from Forsythia suspensa and Olea fragrans is believed to be an α- d-glucoside, for it is hydrolyzed by yeast α-glucosidase and not by almond emulsin.
1993 Phytochemistry 33 194/1 Compound 2 was identified as phillyrin which has been isolated previously from several species.
This entry has been updated (OED Third Edition, March 2006; most recently modified version published online March 2022).
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n.1838