产品名称
绿原酸, ≥95% (titration)
InChI key
CWVRJTMFETXNAD-JUHZACGLSA-N
InChI
1S/C16H18O9/c17-9-3-1-8(5-10(9)18)2-4-13(20)25-12-7-16(24,15(22)23)6-11(19)14(12)21/h1-5,11-12,14,17-19,21,24H,6-7H2,(H,22,23)/b4-2+/t11-,12-,14-,16+/m1/s1
SMILES string
O[C@@H]1C[C@](O)(C[C@@H](OC(=O)\C=C\c2ccc(O)c(O)c2)[C@@H]1O)C(O)=O
assay
≥95% (titration)
form
powder
mp
210 °C (dec.) (lit.)
Quality Level
Gene Information
rat ... G6pc(25634)
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Application
- 抗氧化性和酚类物质组成:研究详述泰国草药(包括绿原酸)的抗氧化性和酚类物质组成,以支持功能性食品和药品开发。着重说明本品增强食品功能和有益健康的潜在应用(Wanyo et al., 2024)。
- 膀胱炎的膀胱腔内治疗:研究采用绿原酸通过膀胱腔内治疗改变全身性脂多糖炎症诱导膀胱炎小鼠的急性排尿行为,说明本品对膀胱病的潜在治疗作用(Yeh et al., 2024)。
- 化疗中的心脏保护:研究含绿原酸的水乙醇提取物通过AMPK-PGC-1α-SOD介导的线粒体保护作用缓解阿霉素诱导的心脏毒性。强调其在化疗引起的心脏损伤保护策略中的应用潜力(Song et al., 2024)。
- 营养递送和食品行业:该综述讨论绿原酸在营养物质运送和食品行业中的作用。说明其可以纳米颗粒形式用于活性食品包装。(Hu et al., 2024)。
Disclaimer
在乙醇中可生成浑浊溶液
General description
绿原酸是一种生物活性多酚类化合物,主要存在在许多植物,比如咖啡中。它是一种有效的神经保护剂还具有抗病毒,抗真菌抗氧化和抗肿瘤特性。CGA同样也参与调解葡萄糖和脂代谢,提高胰岛素敏感度。
绿原酸是一种肉桂酸酯,在双金属纳米颗粒合成中用作还原剂和稳定剂。
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Controlled green synthesis of Au-Pt bimetallic nanoparticles using chlorogenic acid
Chen R, et al.
Research on Chemical Intermediates, 47, 4051-4066 (2021)
Alexandros Priftis et al.
Mechanisms of ageing and development, 172, 115-122 (2017-11-28)
Coffee and grape contain various bioactive compounds like polyphenols that may exert beneficial effects, especially antioxidant activity, on human health upon consumption. However, the molecular mechanisms through which these effects are achieved are not fully elucidated. Thus, in the present
Chlorogenic acid and caffeic acid are absorbed in humans
Olthof MR
The Journal of Nutrition, 131(1), 66-71 (2001)
Shp2 regulates chlorogenic acid-induced proliferation and adipogenic differentiation of bone marrow-derived mesenchymal stem cells in adipogenesis
Zhou RP
Molecular Medicine Reports, 11(6), 4489-4495 (2015)
Chlorogenic acid and coffee prevent hypoxia-induced retinal degeneration
Jang H
Journal of Agricultural and Food Chemistry, 62(1), 182-191 (2013)
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