推荐产品
生物源
plant
品質等級
化驗
≥70%
形狀
powder
雜質
campesterol and β-sitostanol, residual
mp
136-140 °C (lit.)
官能基
hydroxyl
SMILES 字串
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
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
InChI 密鑰
KZJWDPNRJALLNS-VJSFXXLFSA-N
正在寻找类似产品? 访问 产品对比指南
應用
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。
生化/生理作用
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。
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
個人防護裝備
Eyeshields, Gloves, type N95 (US)
其他客户在看
The Journal of pharmacology and experimental therapeutics, 320(2), 559-564 (2006-12-01)
Previous in vivo studies including those with knockout mice suggested that Niemann-Pick C1-like 1 (NPC1L1) plays an essential role in the intestinal absorption of cholesterol. To characterize the mechanism of cholesterol uptake mediated by NPC1L1, an in vitro system reflecting
The Journal of nutrition, 107(11), 2011-2019 (1977-11-01)
The hypocholesterolemic activity of beta-sitosterol and its hydrogenated product, beta-sitostanol (dihydrositosterol or stigmastanol) has been compared in young male rats. When cholesterol was included in the diet, sitostanol consistently exhibited significantly greater hypocholesterolemic activity than sitosterol. There were no apparent
Dietary supplementation with phytosterol and ascorbic acid reduces body mass accumulation and alters food transit time in a diet-induced obesity mouse model
Lipids in Health and Disease, 10, doi: 10-doi: 10 (2011)
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
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
我们的科学家团队拥有各种研究领域经验,包括生命科学、材料科学、化学合成、色谱、分析及许多其他领域.
联系技术服务部门