| FEMA | N/A |
| CAS | 508-02-1 |
| EINECS | 208-081-6 |
| JECFA Food Flavoring | N/A |
| CoE Number | N/A |
| Organoleptic Notes |
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| Odor | N/A |
| Flavor | N/A |
| Material Notes | a pentacyclic triterpene that occurs widely in many plants as the free acid or the aglycone for many saponins. it is biosynthesized from lupane. it can rearrange to the isomer, ursolic acid, or be oxidized to taraxasterol and amyrin. Occurs as glycosides in cloves (Syzygium aromaticum), sugar beet (Beta vulgaris), olive leaves, etc. Very widely distributed aglycone Oleanolic acid or oleanic acid is a naturally occurring triterpenoid, widely distributed in food and medicinal plants, related to betulinic acid. It can be found in Phytolacca americana (American pokeweed), and Syzygium spp, garlic, etc. It is relatively non-toxic, antitumor, and hepatoprotective, as well as exhibiting antiviral properties. (Wikipedia) |