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Malvidin chloride

≥95.0% (HPLC)

Malvidin, Primulidin chloride, 3,4′,5,7-Tetrahydroxy-3′,5′-dimethoxyflavylium chloride, Oenidin chloride, Syringidin chloride
Empirical Formula (Hill Notation):
CAS Number:
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PubChem Substance ID:

Quality Level


≥95.0% (HPLC)

SMILES string




InChI key


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General description

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


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).

Biochem/physiol Actions

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


Bottomless glass bottle. Contents are inside inserted fused cone.

Other Notes

Tandem Mass Spectrometry data independently generated by Scripps Center for Metabolomics is available to view or download in PDF. 68120.pdf Tested metabolites are featured on Scripps Center for Metabolomics METLIN Metabolite Database. To learn more, visit

Storage Class Code

11 - Combustible Solids



Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificate of Analysis

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Certificate of Origin

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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
Xianli Wu et al.
Journal of agricultural and food chemistry, 54(11), 4069-4075 (2006-05-25)
Anthocyanins (ACNs) are water-soluble plant pigments that have important functions in plant physiology as well as possible health effects. Over 100 common foods were screened for ACNs, and 24 of them were found to contain ACNs. Concentrations of total ACNs
Dolores Müller et al.
Journal of food science, 77(4), C340-C345 (2012-03-08)
In the present study the anthocyanin content of commercially available bilberry juices and fresh fruits were quantified by using 15 authentic anthocyanin standards via high performance liquid chromatography with an ultra-violet detector (HPLC-UV/VIS). Delphinidin-3-O-glucopyranoside, delphinidin-3-O-galactopyranoside, and cyanidin-3-O-arabinopyranoside were the major
Mario Dell'Agli et al.
Journal of agricultural and food chemistry, 53(6), 1960-1965 (2005-03-17)
A moderate consumption of red wine may reduce the risk of cardiovascular diseases via wine-derived phenolic compounds. A variety of biological mechanisms have been proposed for wine-derived phenolic compounds including nitric oxide-mediated vasorelaxation. This study examined whether the vasodilating effect
S Meiers et al.
Journal of agricultural and food chemistry, 49(2), 958-962 (2001-03-23)
The aglycons of the most abundant anthocyanins in food, cyanidin (cy) and delphinidin (del), were found to inhibit the growth of human tumor cells in vitro in the micromolar range, whereas malvidin (mv), a typical anthocyanidin in grapes, was less


Dietary Antioxidants

Antioxidants protect biological systems from oxidative damage produced by oxygen-containing free radicals and from redoxactive transition metal ions such as iron, copper, and cadmium.

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