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68120

Sigma-Aldrich

Malvidin chloride

≥95.0% (HPLC)

Synonyme(s) :

3,4′,5,7-Tetrahydroxy-3′,5′-dimethoxyflavylium chloride, Malvidin, Oenidin chloride, Primulidin chloride, Syringidin chloride

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About This Item

Formule empirique (notation de Hill):
C17H15ClO7
Numéro CAS:
643-84-5
Poids moléculaire :
366.75
Numéro CE :
211-403-8
Numéro MDL:
MFCD00017585
Code UNSPSC :
12352200
ID de substance PubChem :
57652126
Nomenclature NACRES :
NA.25

Pureté

≥95.0% (HPLC)

Application(s)

metabolomics
vitamins, nutraceuticals, and natural products

Chaîne SMILES 

[Cl-].COc1cc(cc(OC)c1O)-c2[o+]c3cc(O)cc(O)c3cc2O

InChI

1S/C17H14O7.ClH/c1-22-14-3-8(4-15(23-2)16(14)21)17-12(20)7-10-11(19)5-9(18)6-13(10)24-17;/h3-7H,1-2H3,(H3-,18,19,20,21);1H

Clé InChI

KQIKOUUKQBTQBE-UHFFFAOYSA-N

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Description générale

Malvidin is a O-methylated anthocyanidin, a biologically active plant pigment.

Application

Malvidin chloride has been used as an inhibitor to screen its activity against electric eels acetylcholinesterase (AChE). It may have been used as an antioxidant to test its antiproliferation effects on Caco-2 colon and HepG2 liver cancer cells. Malvidin may be used as a reference standard in the analysis of anthocyanidins extracted from Kenyan purple tea extract using high-performance liquid chromatography (HPLC).

Actions biochimiques/physiologiques

Malvidin chloride is an excellent cell signaling inhibitor of 3′,5′-cyclic adenosine monophosphate (cAMP), phosphodiesterases (PDE), and certain cGMP-specific phosphodiesterase. It is also a known inhibitor of α-glucosidase.
Anthocyanidin. Antioxidant.

Conditionnement

Bottomless glass bottle. Contents are inside inserted fused cone.

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Équipement de protection individuelle

Eyeshields, Gloves, type N95 (US)

Certificats d'analyse (COA)

Recherchez un Certificats d'analyse (COA) en saisissant le numéro de lot du produit. Les numéros de lot figurent sur l'étiquette du produit après les mots "Lot" ou "Batch".

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Jin Won Hyun et al.
Journal of agricultural and food chemistry, 52(8), 2213-2217 (2004-04-15)
Oryza sativa cv. Heugjinjubyeo (Gramineae), anthocyanin-pigmented rice, having dark purple grains, is known broadly as enriched rice with an improved taste. Two bioactive compounds were isolated from the 0.5% HCl-ethyl alcohol soluble fraction of the aleurone layer of O. sativa
E Gonzalez et al.
Phytochemistry, 58(8), 1257-1262 (2001-12-12)
Two novel diacylated and two known anthocyanins were isolated from violet flowers of Petunia hybrida cv Festival. The new anthocyanins are malvidin 3-O-(6-O-(4-O-(4-O-(6-O-feruloyl-beta-D-glucopyranosyl)-E-p-coumaroyl)-alpha-rhamnosyl)-beta-D-glucopyranoside)-5-beta-D-glucopyranoside and malvidin 3-O-(6-O-(4-O-(4-O-(6-O-E-p-coumaroyl-beta-D-glucopyranosyl)-E-p-coumaroyl)-alpha-rhamnosyl)-beta-D-glucopyranoside)-5-beta-D-glucopyranoside. The two known pigments are the 3-caffeoylglucosyl-p-coumaroylrutinoside-5-glucosides of malvidin and petunidin.
Barbora Papoušková et al.
Journal of chromatography. A, 1218(42), 7581-7591 (2011-08-05)
Hyphenation of micro-liquid and ultra-performance liquid chromatography with a hybrid (QqTOF) tandem mass spectrometry was studied from the viewpoint of their applicability for monitoring of anthocyanin dyes in various cultivars and different vintages of red wine. After appropriate optimization both
Ping-Hsiao Shih et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 43(10), 1557-1566 (2005-06-21)
Anthocyanins are naturally occurring reddish pigments that abundant in fruits and vegetables. To investigate the mechanistic basis for the anti-tumor properties of anthocyanins, five aglycone (cyanidin, delphinidin, malvidin, pelargonidin, and peonidin) and four glycosylated (cyanidin-3-glucoside, malvidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside) anthocyanins
Doris Marko et al.
Molecular nutrition & food research, 48(4), 318-325 (2004-10-22)
The aglycons of the most abundant anthocyanins in food, cyanidin (cy) and delphinidin (del), represent potent inhibitors of the epidermal growth factor receptor (EGFR). Structure-activity studies show that the presence of vicinal hydroxy substituents at the phenyl ring at the
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