Curcumin 4'-o-β-d-gentiobiosyl 4''-o-β-d-glucoside is practically insoluble (in water) and a very weakly acidic compound (based on its pKa). Curcumin 4'-o-β-d-gentiobiosyl 4''-o-β-d-glucoside can be found in a number of food items such as chanterelle, mamey sapote, abalone, and wild leek, which makes curcumin 4'-o-β-d-gentiobiosyl 4''-o-β-d-glucoside a potential biomarker for the consumption of these food products.
Belongs to the class of organic compounds known as curcuminoids. These are aromatic compounds containing a curcumin moiety, which is composed of two aryl buten-2-one (feruloyl) chromophores joined by a methylene group.
