It is a caffeic acid glycoside from the phenylpropanoid class.

It is constituted from a trisaccharide consisting of two glucose and one rhamnose moieties glycosidically linked to one caffeic acid and one dihydroxyphenylethanol (hydroxytyrosol) residue at the centrally situated rhamnose.

It was first isolated by Stoll et al. in 1950 from the roots of Echinacea angustifolia.

It shows weak antibiotic activity in vitro against Staphylococcus aureus and Streptococci.

This article about an aromatic compound is a stub.