Ptelatoside B belongs to the class of organic compounds known as phenolic glycosides, which are characterized by the presence of a phenolic structural moiety linked to a glycosyl residue. Phenolic structural motifs commonly identified within this class include lignans and flavonoids, while naturally occurring glycosidic sugar units may include D-glucose, L-fructose, and L-rhamnose. Ptelatoside B has been detected, although not quantitatively measured, in green vegetables and root vegetables. The occurrence of Ptelatoside B in plant-derived materials highlights the relevance of Ptelatoside B for research focused on phytochemistry, plant metabolomics, dietary bioactive compounds, and natural product characterization.