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Key Documents

N1887

Sigma-Aldrich

Neohesperidin

≥90% (HPLC)

Synonym(s):

(S)-4′-Methoxy-3′,5,7-trihydroxyflavanone-7-[2-O-(α-L-rhamnopyranosyl)-β-D-glucopyranoside], Hesperetin 7-O-neohesperidoside, NSC 31048

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About This Item

Empirical Formula (Hill Notation):
C28H34O15
CAS Number:
Molecular Weight:
610.56
Beilstein:
74945
EC Number:
MDL number:
UNSPSC Code:
12352201
PubChem Substance ID:
NACRES:
NA.25

biological source

plant (orange)

Quality Level

Assay

≥90% (HPLC)

form

powder

color

white to light brown

mp

245.3  °C ((473.5 °F ) at 1,011 hPa - OECD Test)

solubility

pyridine: 20 mg/mL, clear, faintly yellow to yellow

storage temp.

2-8°C

SMILES string

COc1ccc(cc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO)[C@@H](O)[C@H](O)[C@H]4O[C@@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)cc3O2

InChI

1S/C28H34O15/c1-10-21(33)23(35)25(37)27(39-10)43-26-24(36)22(34)19(9-29)42-28(26)40-12-6-14(31)20-15(32)8-17(41-18(20)7-12)11-3-4-16(38-2)13(30)5-11/h3-7,10,17,19,21-31,33-37H,8-9H2,1-2H3/t10-,17-,19+,21-,22+,23+,24-,25+,26+,27-,28+/m0/s1

InChI key

ARGKVCXINMKCAZ-UZRWAPQLSA-N

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General description

Neohesperidin is a flavonoid.

Application

Neohesperidin has been used in a study to assess the composition of shiikuwasha peels of different cultivation lines. It has also been used in a study to investigate the protective effects of an extract from Citrus bergamia against inflammatory injury.

Biochem/physiol Actions

Flavanone glycoside with neuroprotective and antioxidant properties. Does not inhibit oral carcinogenesis in a rat model unlike other citrus flavanones, but does exert a protective effect against gastritis and gastric lesions.

Other Notes

To gain a comprehensive understanding of our extensive range of Disaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Storage Class Code

13 - Non Combustible Solids

WGK

WGK 1

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Adriana C E Graziano et al.
Life sciences, 90(25-26), 968-974 (2012-05-29)
The present work evaluated the anti-inflammatory/antioxidant activity of a well characterized extract from Citrus bergamia Risso and Poiteau (CBE), containing neoeriocitrin, naringin, neohesperidin and other flavonoids, on human NCTC 2544 keratinocytes treated with interferon-gamma (IFN-γ) and histamine (H). High performance
Agata Zygler et al.
Analytical and bioanalytical chemistry, 400(7), 2159-2172 (2011-04-06)
An analytical procedure involving solid-phase extraction (SPE) and high-performance liquid chromatography-mass spectrometry has been developed for the determination of nine high-intensity sweeteners authorised in the EU; acesulfame-K (ACS-K), aspartame (ASP), alitame (ALI), cyclamate (CYC), dulcin (DUL), neohesperidin dihydrochalcone (NHDC), neotame
B Aydeniz Güneşer et al.
Journal of food science and technology, 56(2), 634-642 (2019-03-25)
This study aims to report the composition of bioactives and volatile aromatic compounds, and determine the descriptive sensory properties of cold-pressed orange seed oil. The effects of oven pre-roasting and microwave pre-roasting of the seeds before cold pressing were compared.
Yonathan Asikin et al.
Journal of agricultural and food chemistry, 60(32), 7973-7980 (2012-07-19)
Citrus peels are important sources of various pleasant aroma compounds and valuable bioactive substances. To investigate differences in the composition and content of Shiikuwasha (Citrus depressa Hayata) peels from different cultivation lines, the composition of volatile aroma components, flavanones, and
Su-Chen Ho et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 71, 176-182 (2014-06-24)
Inhibiting microglial activation-mediated neuroinflammation has become a convincing target for the development of functional foods to treat neurodegenerative diseases. Tangerine peel (Citri reticulatae pericarpium) has potent anti-inflammatory capacity; however, its anti-neuroinflammatory capacity and the corresponding active compounds remain unclear. To

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