推荐产品
應用
作为参与合成生物活性分子的反应物，包括：
- 2,4,6-三氯苯基，具有潜在抑制蛋白糖基化的作用
- 七叶皂甙A衍生物，具有溶血活性并可抑制LPS诱导的一氧化氮生成
- α-亲核试剂，用于水解有机磷神经毒剂
- 黄嘌呤氧化酶抑制剂
- 非络合物席夫碱
- 甲基化 (±)-表没食子儿茶素没食子酸酯文库，用于抗癌活性研究
訊號詞
Warning
危險聲明
危險分類
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
標靶器官
Respiratory system
儲存類別代碼
11 - Combustible Solids
水污染物質分類（WGK）
WGK 2
閃點（°F）
Not applicable
閃點（°C）
Not applicable
個人防護裝備
dust mask type N95 (US), Eyeshields, Gloves
Annelie Damerau et al.
Food chemistry, 332, 127385-127385 (2020-07-06)
A promising way of processing Baltic herring, Clupea harengus membras, is turning the fish into boneless mince. However, Baltic herring is prone to lipid oxidation, which possesses a challenge for industrial applications. The aim of this work was to study
Anna Vallverdú-Queralt et al.
Food chemistry, 199, 902-910 (2016-01-19)
In red and rosé wines, the grape anthocyanins are progressively converted to more stable pigments, including phenylpyranoanthocyanins. One-/two-dimensional NMR and UPLC-DAD-ESI-MS(n) measurements were used to monitor the synthesis of guaiacylpyranomalvidin 3-O-glucoside from malvidin 3-O-glucoside and vinylguaiacol in model solutions and
Rachel Levy et al.
Foods (Basel, Switzerland), 8(6) (2019-06-20)
The loss of color pigment is an important quality factor of food products. This work aimed to systematically study, in purified model systems, the influence of anthocyanins' structure (by increasing the size of the conjugated sugar) and the presence of
Annamária Marton et al.
Anticancer research, 36(11), 5743-5750 (2016-10-30)
Constitutive activation of nuclear factor kappa-B (NFĸB) is a hallmark of various cancer types, including melanoma. Chemotherapy may further increase tumour NFĸB activity, a phenomenon that, in turn, exacerbates drug resistance. This study aimed at preliminary screening of a panel
Vemana Gowd et al.
Food research international (Ottawa, Ont.), 120, 523-533 (2019-04-20)
Beneficial properties attributed to the intake of blackberry fruit are associated with the presence of high content of anthocyanins. However, their low absorption and accumulation in the gut have generated the belief that gut metabolites of anthocyanins are probably reason
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