A glycoside compound found in parsley, celery, and other plants in the Apiaceae family, which breaks down into apigenin and glucose.
From apium (parsley) + chemical suffix -in. This compound was isolated in the 19th century and named for the plant family where it's abundant.
Apiin is basically a locked-up version of apigenin—when your digestive system breaks it down, it releases the useful apigenin compound, showing how plants package their chemistry!
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