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Merck

03940590

(−)-表儿茶素

primary reference standard

别名:

(-)-顺式-3,3′,4′,5,7-五羟基黄烷, (2R,3R)-2-(3,4-二羟基苯基)-3,4-二氢-1(2H)-苯并吡喃-3,5,7-三醇

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About This Item

经验公式(希尔记法):
C15H14O6
CAS号:
分子量:
290.27
Beilstein:
92760
EC號碼:
MDL號碼:
分類程式碼代碼:
85151701
PubChem物質ID:
NACRES:
NA.24

等級

primary reference standard

儲存期限

limited shelf life, expiry date on the label

製造商/商標名

HWI

mp

240 °C (dec.) (lit.)

應用

food and beverages

儲存溫度

−20°C

SMILES 字串

O[C@@H]1Cc2c(O)cc(O)cc2O[C@@H]1c3ccc(O)c(O)c3

InChI

1S/C15H14O6/c16-8-4-11(18)9-6-13(20)15(21-14(9)5-8)7-1-2-10(17)12(19)3-7/h1-5,13,15-20H,6H2/t13-,15-/m1/s1

InChI 密鑰

PFTAWBLQPZVEMU-UKRRQHHQSA-N

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一般說明

Epicatechin is a potential antioxidant flavonoid, which belongs to the catechin family. It is commonly found in monomeric or/and oligomeric forms in green teas, red wine, cocoa products, and various fruits like grape seeds.
Produced and qualified by HWI pharma services GmbH.
Exact content by quantitative NMR can be found on the certificate.

應用

Reference Standard in the analysis of herbal medicinal products

象形圖

Exclamation mark

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 3

閃點(°F)

Not applicable

閃點(°C)

Not applicable


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分析证书(COA)

Lot/Batch Number

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访问文档库

Major flavonoids in grape seeds and skins: antioxidant capacity of catechin, epicatechin, and gallic acid
Yilmaz Y and Toledo.TR
Journal of Agricultural and Food Chemistry, 52, 255-260 (2004)
Structures of (?)-epicatechin glucuronide identified from plasma and urine after oral ingestion of (?)-epicatechin: differences between human and rat
Natsume M, et al.
Free Radical Biology & Medicine, 34, 840-849 (2003)
Uptake and metabolism of epicatechin and its access to the brain after oral ingestion
Mohsen EA.MM, et al.
Free Radical Biology & Medicine, 33, 1693-1702 (2002)
Rosario Jiménez et al.
Journal of agricultural and food chemistry, 60(36), 8823-8830 (2012-03-24)
Epidemiological studies indicate an inverse relationship between flavanol intake and the risk of cardiovascular disease. Potential mechanisms include their effects on endothelial function and hypertension. A number of studies have shown that flavanol-rich cocoa reduces blood pressure and endothelial dysfunction
Min-Hsiung Pan et al.
Food & function, 2(2), 101-110 (2011-07-23)
The consumption of green tea has long been associated with a reduced risk of cancer development. (-)-Epicatechin-3-gallate (ECG) or (-)-epigallocatechin-3-gallate (EGCG) are the major antioxidative polyphenolic compounds of green tea. They have been shown to exert growth-inhibitory potential of various

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