phlorrhizin

phlorizin

[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, phloridzin [fluh-rid-zin] , phlorhizin, phlorrhizin.


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

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