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SMB00321

柚皮芸香甙

≥98% (HPLC)

别名:

Narirutin, (2S)-7-((6-O-(6-Deoxy-a-L-mannopyranosyl)-β-D-glucopyranosyl)oxy)-2,3-dihydro-5-hydroxy-2-(4-hydroxyphenyl)-4H-1-benzopyran-4-one, Isonaringenin, Isonaringin, Naringenin rutinoside

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关于此项目

经验公式（希尔记法）:
C27H32O14
化学文摘社编号:
14259-46-2
分子量:
580.53
NACRES:
NA.25
PubChem Substance ID:
329824953
UNSPSC Code:
12352205
MDL number:
MFCD00017316
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Quality Level

200

assay

≥98% (HPLC)

form

powder

mp

180 °C

application(s)

metabolomics
vitamins, nutraceuticals, and natural products

SMILES string

OC1=CC=C([C@@H]2CC(C(C(O)=CC(O[C@@H]3O[C@H](CO[C@H]4[C@H](O)[C@H](O)[C@@H](O)[C@H](C)O4)[C@@H](O)[C@H](O)[C@H]3O)=C5)=C5O2)=O)C=C1

InChI

1S/C27H32O14/c1-10-20(31)22(33)24(35)26(38-10)37-9-18-21(32)23(34)25(36)27(41-18)39-13-6-14(29)19-15(30)8-16(40-17(19)7-13)11-2-4-12(28)5-3-11/h2-7,10,16,18,20-29,31-36H,8-9H2,1H3/t10-,16-,18+,20-,21+,22+,23-,24+,25+,26+,27+/m0/s1

InChI key

HXTFHSYLYXVTHC-AJHDJQPGSA-N

General description

Narirutin is a flavanone that constitutes the major flavonoids found in citrus fruits like oranges, grapefruits, and tangerines. It is a multi-potent phytochemical.

Application

Narirutin has been used as a flavonoid supplement to study its effect on the prevention of depression-like behavior and modulatory effect on the inflammatory profile in rat female offspring.

Biochem/physiol Actions

Narirutin is known to possess anti-allergic, anti-inflammatory, antioxidant, and anti-proliferative properties. It inhibits allergic eosinophilic airway inflammation in the mouse model. Narirutin also inhibits lipopolysaccharide (LPS)-induced inflammatory response by inhibiting nuclear factor-κB (NF-κB) and mitogen-activated protein kinases (MAPKs). It displays antioxidant and protective effects on attenuating alcohol-induced liver damage while co-consumed with alcohol in mice model, and can be useful in Alzheimer′s disease (AD) therapeutics.

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存储类别

11 - Combustible Solids

wgk

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SLCJ1917
SLCF9471
SLCC1670
SLBX3504
SLBT5359

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Paula de Paula Menezes Barbosa et al.
Food science and biotechnology, 27(5), 1301-1309 (2018-10-16)
Significant amounts of citrus by-products remain after juice processing, which is then used to obtain pectin. The pectin industry then generates a new waste. No study has characterized this residue or suggested applications for it. The main goal of this
Enzyme-assisted biotransformation increases hesperetin content in citrus juice by-products.
Amanda Roggia Ruviaro et al.
Food research international (Ottawa, Ont.), 124, 213-221 (2019-08-31)
Lara Alexander et al.
Food chemistry, 276, 626-635 (2018-11-10)
The bitter taste of Cyclopia genistoides infusions is unacceptable to consumers, who are used to the slightly sweet taste of the herbal teas produced from other Cyclopia species. Bitter taste intensities of crude phenolic fractions of a bitter hot water
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全球贸易项目编号

货号GTIN
SMB00321-10MG04061837076411