추천 제품
Quality Level
분석
≥85% (LC/MS-ELSD)
형태
solid
응용 분야
metabolomics
vitamins, nutraceuticals, and natural products
저장 온도
−20°C
SMILES string
O[C@@H]1C[C@@](O)(C[C@@H](OC(=O)\C=C\c2ccc(O)c(O)c2)[C@H]1OC(=O)\C=C\c3ccc(O)c(O)c3)C(O)=O
InChI
1S/C25H24O12/c26-15-5-1-13(9-17(15)28)3-7-21(31)36-20-12-25(35,24(33)34)11-19(30)23(20)37-22(32)8-4-14-2-6-16(27)18(29)10-14/h1-10,19-20,23,26-30,35H,11-12H2,(H,33,34)/b7-3+,8-4+/t19-,20-,23+,25-/m1/s1
InChI key
UFCLZKMFXSILNL-RVXRWRFUSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
4,5-Di-O-caffeoylquinic acid (4,5-COQ) is a derivative of caffeoylquinic acid which is a bioactive phenylpropanoid.
애플리케이션
4,5-Di-O-caffeoylquinic acid has been used as a reference standard to detect phenolic compounds from Artemisia species using high-performance liquid chromatography with diode array detection (HPLC-DAD) It has also been used as a standard in high-performance liquid chromatography with diode array detection (HPLC-DAD) respectively.
생화학적/생리학적 작용
4,5-Di-O-caffeoylquinic acid (4,5-COQ) is an excellent antioxidant, anti-inflammatory, antimicrobial, antifungal, and cytoprotective agent. It also shows neuroprotective and anti-amyloidogenic properties and can inhibit 42-mer amyloid β-protein (Aβ42). 4,5-COQ displays anti-human immunodeficiency virus (HIV) activity as its effectively inhibits HIV-1 reverse transcriptase.
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
시험 성적서(COA)
제품의 로트/배치 번호를 입력하여 시험 성적서(COA)을 검색하십시오. 로트 및 배치 번호는 제품 라벨에 있는 ‘로트’ 또는 ‘배치’라는 용어 뒤에서 찾을 수 있습니다.
이미 열람한 고객
HIV-1 reverse transcriptase inhibitory activity of flavones and chlorogenic acid derivatives from Moquiniastrum floribundum (Asteraceae)
South African Journal of botony, 123, 142-146 (2019)
HIV-1 reverse transcriptase inhibitory activity of flavones and chlorogenic acid derivatives from Moquiniastrum floribundum (Asteraceae)
Asia-Pacific Journal of Molecular Biology and Biotechnology, 123, 142-146 (2019)
Food chemistry, 281, 261-268 (2019-01-20)
Green coffee extracted by pressurized liquid extraction (PLE) was found to undergo a roasting process similar to traditional roasting. Liquid chromatography-tandem mass spectrometry was used to investigate the chlorogenic acid (CGA) composition and profiling changes by PLE under different extraction
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