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Malvidin(chloride)
本产品不向个人销售,仅用作科学研究,不用于任何人体实验及非科研性质的动物实验。
Malvidin(chloride)图片
CAS NO:643-84-5
包装与价格:
包装价格(元)
1mg电议
5mg电议
10mg电议

产品介绍
Malvidin (chloride) 是一种从 Oryza sativacv 中分离出来的生物活性化合物。兴津州别。 Malvidin 通过阻止细胞周期的 G2/M 期和诱导细胞凋亡来显示细胞毒性。 Malvidin可用于癌症的研究。
Cas No.643-84-5
别名氯化锦葵色素,Syringidin
化学名3,5,7-trihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)-1-benzopyrylium, monochloride
Canonical SMILESOC1=CC(O)=C(C=C(O)C(C2=CC(OC)=C(O)C(OC)=C2)=[O+]3)C3=C1.[Cl-]
分子式C17H15O7•Cl
分子量366.8
溶解度16mg/mL in ethanol, 25mg/mL in DMSO
储存条件Store at -20°C
General tipsFor obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.
Shipping ConditionEvaluation sample solution : ship with blue ice
All other available size: ship with RT , or blue ice upon request
产品描述

Malvidin is an O-methylated anthocyanidin responsible for the pigments in grapes and blueberries. It demonstrates antioxidant capacity with free radical scavenging properties in vitro. [1] [2] It also exhibits antihypertensive activity by inhibiting angiotensin I-converting enzyme, anti-inflammatory effects by blocking the NF-κB pathway, antiproliferative properties by inhibiting various tumor cell lines, and counteracts oxidative stress in neuronal cells.[1] [3] [4]

Reference:
[1]. Huang, W., Zhu, Y., Li, C., et al. Effect of blueberry anthocyanins malvidin and glycosides on the antioxidant properties in endothelial cells. Oxid.Med.Cell Longev. 2016:1591803, (2016).
[2]. Cui, C., Zhang, S., You, L., et al. Antioxidant capacity of anthocyanins from Rhodomyrtus tomentosa (Ait.) and identification of the major anthocyanins. Food Chemistry 139(1-4), 1-8 (2013).
[3]. Andriambeloson, E., Magnier, C., Haan-Archipoff, G., et al. Natural dietary polyphenolic compounds cause endothelium-dependent vasorelaxation in rat thoracic aorta. Journal of Nutrition 128, 2324-2333 (1998).
[4]. Shih, P.H., Wu, C.H., Yeh, C.T., et al. Protective effects of anthocyanins against amyloid β-peptide-induced damage in neuro-2A cells. Journal of Agricultural and Food Chemistry 59(5), 1683-1689 (2011).