2,4-Dihydroxybenzoic acid

2,4-Dihydroxybenzoic acid (Resochin,[2] sontochin,[2] SN-7619,[2] β-resorcylic acid) is a dihydroxybenzoic acid.

2,4-Dihydroxybenzoic acid
Chemical structure of 2,4-dihydroxybenzoic acid
Names
Preferred IUPAC name
2,4-Dihydroxybenzoic acid
Other names
β-Resorcylic acid
β-Resorcinolic acid
p-Hydroxysalicylic acid
2,4-DHBA
Identifiers
3D model (JSmol)
ChEMBL
ChemSpider
DrugBank
ECHA InfoCard 100.001.770
UNII
  • InChI=1S/C7H6O4/c8-4-1-2-5(7(10)11)6(9)3-4/h1-3,8-9H,(H,10,11) checkY
    Key: UIAFKZKHHVMJGS-UHFFFAOYSA-N checkY
  • C1=CC(=C(C=C1O)O)C(=O)O
Properties
C7H6O4
Molar mass 154.12 g/mol
Hazards
GHS labelling:[1]
GHS07: Exclamation mark
Warning
H315, H319, H335
P261, P280, P302+P352, P305+P351+P338
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

As a resorcylic acid, it is one of the three isomeric crystalline acids that are both carboxyl derivatives of resorcinol and dihydroxy derivatives of benzoic acid.[3]

It is a degradation product of cyanidin glycosides from tart cherries in cell cultures.[4] It is also a metabolite found in human plasma after cranberry juice consumption.[5]

Resochin is especially effective against avian malaria. Because the initial testing during the chemical development process used avian malaria its efficacy was recognised immediately.[2]

References
  1. GHS: GESTIS 492493
  2. Jensen, Markus; Mehlhorn, Heinz (2009-07-11). Ryan, Una; Walochnik, Julia (eds.). "Seventy-five years of Resochin® in the fight against malaria". Parasitology Research. Springer. 105 (3): 609–627. doi:10.1007/s00436-009-1524-8. ISSN 0932-0113.
  3. Resorcyclic acid on merriam-webster on-line dictionary
  4. Degradation Products of Cyanidin Glycosides from Tart Cherries and Their Bioactivities. Navindra P. Seeram, Leslie D. Bourquin and Muraleedharan G. Nair, J. Agric. Food Chem., 2001, 49 (10), pp. 4924–4929, doi:10.1021/jf0107508
  5. GC-MS Determination of Flavonoids and Phenolic and Benzoic Acids in Human Plasma after Consumption of Cranberry Juice. Kai Zhang and Yuegang Zuo, J. Agric. Food Chem., 2004, 52 (2), pp. 222–227, doi:10.1021/jf035073r
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