90081
3-O-甲基槲皮素
≥97% (HPLC)
别名:
5,7,3′ ,4′ -四羟基-3-甲氧基黄酮, 槲皮素3-O-甲醚
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关于此项目
经验公式（希尔记法）:
C16H12O7
化学文摘社编号:
分子量:
316.26
UNSPSC Code:
12352202
NACRES:
NA.32
PubChem Substance ID:
MDL number:
Beilstein/REAXYS Number:
324509
产品名称
3-O-甲基槲皮素, ≥97% (HPLC)
InChI key
WEPBGSIAWZTEJR-UHFFFAOYSA-N
SMILES string
COC1=C(Oc2cc(O)cc(O)c2C1=O)c3ccc(O)c(O)c3
InChI
1S/C16H12O7/c1-22-16-14(21)13-11(20)5-8(17)6-12(13)23-15(16)7-2-3-9(18)10(19)4-7/h2-6,17-20H,1H3
assay
≥97% (HPLC)
form
powder
Quality Level
Biochem/physiol Actions
3-O-甲基槲皮素能显著抑制环状单磷酸腺苷（cAMP-）和环状单磷酸鸟苷（cGMP-）磷酸二酯酶活性。它具有抗炎、抗支气管扩张的特性，可用于治疗哮喘。它抑制总的炎症细胞、肿瘤坏死因子-α（TNF-α），并减弱白介素的产生。
3-O-甲基槲皮素是黄酮和黄酮生物合成中的代谢产物。它是存在于各种植物中的天然化合物，具有强大的抗癌、抗氧化、抗过敏和抗微生物活性，对番茄环斑病毒具有很强的抗病毒活性。
Packaging
无底玻璃瓶。内含物在插入的融合锥体内。
signalword
Danger
hcodes
pcodes
Hazard Classifications
Acute Tox. 3 Oral
存储类别
6.1C - Combustible, acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
L Van Puyvelde et al.
Journal of natural products, 52(3), 629-633 (1989-05-01)
3,5-Dihydroxy-6,7,8-trimethoxyflavone, 3-O-methylquercetin, and helichrysetin were isolated from the flowers of the Rwandese medicinal plant, Helichrysum odoratissimum. Because of inconsistencies of the mp of the latter chalcone, a synthesis of helichrysetin was developed. 3-O-Methylquercetin was shown to be an active principle
Mechanisms of suppression of nitric oxide production by 3-O-methylquercetin in RAW 264.7 cells
Jiang JS, et al.
Journal of Ethnopharmacology, 103(2), 281-287 (2006)
Hyang Dok-Go et al.
Brain research, 965(1-2), 130-136 (2003-02-20)
The flavonoids quercetin, (+)-dihydroquercetin, and quercetin 3-methyl ether were isolated from the ethyl acetate fractions of the fruits and stems of Opuntia ficus-indica var. saboten. In the present study, we evaluated their protective effects against oxidative neuronal injuries induced in
3-O-methylquercetin more selectively inhibits phosphodiesterase subtype 3
Ko WC, et al.
Planta Medica, 69(04), 310-315 (2003)
Ana Paula Preczenhak et al.
Food chemistry, 286, 600-607 (2019-03-05)
This study investigated the effectiveness of cysteine in conservation of bioactive compounds and the antioxidant capacity of minimally processed red beet. After red beet minimal processing increasing cysteine concentrations were applied, corresponding to control, 2 mM, 4 mM, 8 mM and 16 mM. Assay
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