Ppgpp is soluble (in water) and a moderately acidic compound (based on its pKa). Ppgpp can be found in a number of food items such as garland chrysanthemum, chayote, biscuit, and chives, which makes ppgpp a potential biomarker for the consumption of these food products.
Belongs to the class of organic compounds known as purine ribonucleoside diphosphates. These are purine ribobucleotides with diphosphate group linked to the ribose moiety.
