Ajugose is soluble (in water) and a very weakly acidic compound (based on its pKa). Ajugose can be found in a number of food items such as malabar spinach, wild leek, broccoli, and garlic, which makes ajugose a potential biomarker for the consumption of these food products.
Belongs to the class of organic compounds known as oligosaccharides. These are carbohydrates made up of 3 to 10 monosaccharide units linked to each other through glycosidic bonds.
