phlorrhizin

phlor·i·zin

[flawr-uh-zin, flor-, fluh-rahy-zin]
noun Chemistry.
a bitter, crystalline glucoside, C 2 1 H 2 4 O 1 0 , obtained from the root bark of the apple, pear, cherry, etc.: formerly used as a tonic and in the treatment of malaria; now used chiefly in biochemical research.
Also, phlo·rid·zin [fluh-rid-zin] , phlo·rhi·zin, phlor·rhi·zin.


Origin:
1830–40; < Greek phló(os) bark (variant of phloiós) + rhíz(a) root1 + -in2

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