85451
β-谷甾醇
≥70%
别名:
α-二氢岩藻甾醇, 22,23-二氢豆甾醇, 24α-乙基胆甾醇, 5-豆甾烷-3β-醇
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关于此项目
经验公式（希尔记法）:
C29H50O
化学文摘社编号:
分子量:
414.71
UNSPSC Code:
12352211
NACRES:
NA.77
PubChem Substance ID:
EC Number:
201-480-6
Beilstein/REAXYS Number:
1916165
MDL number:
InChI key
KZJWDPNRJALLNS-VJSFXXLFSA-N
InChI
1S/C29H50O/c1-7-21(19(2)3)9-8-20(4)25-12-13-26-24-11-10-22-18-23(30)14-16-28(22,5)27(24)15-17-29(25,26)6/h10,19-21,23-27,30H,7-9,11-18H2,1-6H3/t20-,21-,23+,24+,25-,26+,27+,28+,29-/m1/s1
SMILES string
O[C@H](C1)CC[C@@]2(C)C1=CC[C@]3([H])[C@]2([H])CC[C@@]4(C)[C@@]3([H])CC[C@]4([H])[C@H](C)CC[C@H](C(C)C)CC
biological source
plant
assay
≥70%
form
powder
impurities
campesterol and β-sitostanol, residual
mp
136-140 °C (lit.)
functional group
hydroxyl
Quality Level
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Application
β-谷甾醇可以添加到小鼠的饮食中，以研究其对体重增加的影响。
Biochem/physiol Actions
β-谷甾醇是具有降胆固醇活性的植物甾醇。只有 5％ 的 β-谷甾醇被人类吸收。据推测，可以通过竞争胆固醇细胞摄取或干扰胆固醇的酯化来降低胆固醇的活性。据报道，β-谷甾醇可降低结肠肿瘤的发病率。
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)
F J Field et al.
Journal of lipid research, 24(4), 409-417 (1983-04-01)
Rabbits were fed either 10% coconut oil, 10% coconut oil and 1% beta-sitosterol, 10% coconut oil and 1% cholesterol, or 10% coconut oil and 1% beta-sitosterol plus 1% cholesterol for 4 weeks. Microsomal membranes from intestines of animals fed the
P P Nair et al.
The American journal of clinical nutrition, 40(4 Suppl), 927-930 (1984-10-01)
Cholesterol and fat are implicated as dietary factors enhancing the risk for colon carcinogenesis. Plant sterols such as beta-sitosterol when added to diets of experimental animals treated with colon carcinogens reduce tumor yields and counteract the proliferative changes associated with
Oliver Harlé et al.
PloS one, 15(5), e0233285-e0233285 (2020-05-27)
Fermentation by microorganisms is a key step in the production of traditional food products such as bread, cheese, beer and wine. In these fermentative ecosystems, microorganisms interact in various ways, namely competition, predation, commensalism and mutualism. Traditional wine fermentation is
Pauline Seguinot et al.
International journal of food microbiology, 316, 108441-108441 (2019-11-30)
Even though non-Saccharomyces yeasts were regarded as spoilage microorganisms for a long time, their abilities to improve and diversify the aromatic profile of wines are now well recognized. Consequently, their use in combination with S. cerevisiae strains during winemaking has
Dietary supplementation with phytosterol and ascorbic acid reduces body mass accumulation and alters food transit time in a diet-induced obesity mouse model
Thornton SJ et al
Lipids in Health and Disease, 10, doi: 10-doi: 10 (2011)
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