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质量水平
方案
≥90% (HPLC)
表单
powder
应用
metabolomics
vitamins, nutraceuticals, and natural products
SMILES字符串
[Cl-].COc1cc(cc(OC)c1O)-c2[o+]c3cc(O)cc(O)c3cc2O[C@@H]4O[C@H](CO)[C@@H](O)[C@H](O)[C@H]4O
InChI
1S/C23H24O12.ClH/c1-31-14-3-9(4-15(32-2)18(14)27)22-16(7-11-12(26)5-10(25)6-13(11)33-22)34-23-21(30)20(29)19(28)17(8-24)35-23;/h3-7,17,19-21,23-24,28-30H,8H2,1-2H3,(H2-,25,26,27);1H/t17-,19-,20+,21-,23-;/m1./s1
InChI key
YDIKCZBMBPOGFT-DIONPBRTSA-N
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一般描述
茴香素氯化物/malvidin-3- O -葡萄糖苷是一种花青素含量，在葡萄幼嫩红葡萄酒中含量级别高。它有助于确定葡萄酒的颜色。
生化/生理作用
花青素。研究其神经保护属性。
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
Eyeshields, Gloves, type N95 (US)
Oenin and Quercetin Copigmentation: Highlights From Density Functional Theory
Li Y, et al.
Frontiers in Chemistry, 6, 245-245 (2018)
Joana Paixão et al.
Oxidative medicine and cellular longevity, 2012, 428538-428538 (2012-07-14)
The health-promoted benefits of anthocyanins, including vascular protective effects and antiatherogenic properties, have now been recognized, but the involved molecular mechanisms have not been well elucidated. Following our previous work on cytoprotective mechanisms of some anthocyanins against apoptosis triggered by
Iva Fernandes et al.
Food & function, 3(5), 508-516 (2012-03-07)
The bioavailability of anthocyanins is the most difficult one to assess amongst all flavonoid compounds as a result of their occurrence under different structures in equilibrium depending on pH. Due to their rapid appearance in plasma, the absorption of anthocyanins
Stefanos Koundouras et al.
Journal of agricultural and food chemistry, 57(17), 7805-7813 (2009-09-03)
Compositional changes of skin and seed phenolic compounds and berry glycosylated aroma precursors were measured in Vitis vinifera L. cv. Cabernet Sauvignon onto 1103P and SO4 rootstocks, in three irrigation regimes (FI, 100% of evapotranspiration; DI, 50% of evapotranspiration; and
Baoshan Sun et al.
Journal of agricultural and food chemistry, 57(18), 8623-8627 (2009-09-01)
Phenolic complexes are a major group of polyphenols in aged red wine. The objective of this work was to evaluate the in vitro antioxidant activity of the phenolic complexes. Thus, red wine polyphenols were fractionated into various fractions including monomers
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