Malvidin-3-O-glucoside chloride structure
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Common Name | Malvidin-3-O-glucoside chloride | ||
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| CAS Number | 7228-78-6 | Molecular Weight | 528.890 | |
| Density | N/A | Boiling Point | 180-190ºC at 0.25 MM HG | |
| Molecular Formula | C23H25ClO12 | Melting Point | 70-71ºC | |
| MSDS | Chinese USA | Flash Point | N/A | |
Use of Malvidin-3-O-glucoside chlorideMalvidin-3-glucoside chloride (Malvidin-3-O-glucoside chloride), a major wine anthocyanin, is effective in promoting resilience against stress by modulating brain synaptic plasticity and peripheral inflammation[1]. |
| Name | Oenin Chloride |
|---|---|
| Synonym | More Synonyms |
| Description | Malvidin-3-glucoside chloride (Malvidin-3-O-glucoside chloride), a major wine anthocyanin, is effective in promoting resilience against stress by modulating brain synaptic plasticity and peripheral inflammation[1]. |
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| Related Catalog | |
| References |
| Boiling Point | 180-190ºC at 0.25 MM HG |
|---|---|
| Melting Point | 70-71ºC |
| Molecular Formula | C23H25ClO12 |
| Molecular Weight | 528.890 |
| Exact Mass | 528.103455 |
| PSA | 191.67000 |
| Storage condition | ?20°C |
| Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
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| RIDADR | NONH for all modes of transport |
| WGK Germany | 3 |
| Precursor 1 | |
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| DownStream 0 | |
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The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment.
Food Chem. 141(3) , 3260-7, (2013) Understanding the degradation of anthocyanins (Acys) during microwave treatment is required for the application of this novel technology to fruit and vegetable processing. The pH 3.5 buffer solutions ... |
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Malvidin-3-glucoside protects endothelial cells up-regulating endothelial NO synthase and inhibiting peroxynitrite-induced NF-kB activation.
Chem. Biol. Interact. 199(3) , 192-200, (2012) Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables and several epidemiological studies suggest that the consumption of these compounds protect against several diseases,... |
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Comprehensive colorimetric study of anthocyanic copigmentation in model solutions. Effects of pH and molar ratio.
J. Agric. Food Chem. 60(11) , 2896-905, (2012) New colorimetric variables have been defined in the uniform CIELAB color space to assess the quantitative and qualitative color changes induced by copigmentation and their incidence on visual percepti... |
| OENIN |
| ENIN CHLORIDE |
| Einecs 230-631-9 |
| 5,7-dihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)chromenium-3-yl β-D-glucopyranoside chloride |
| Malvidin-3-O-glucoside chloride |
| Enoside |
| 5,7-Dihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)-3-chromeniumyl β-D-glucopyranoside chloride |
| Ligulin |
| Enin |
| β-D-Glucopyranoside, 5,7-dihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)-1-benzopyrylium-3-yl, chloride (1:1) |
| CYCLAMIN CHLORIDE |
| MALVINIDIN 3-GLUCOSIDE |
| Malvidin-3-glucoside |
| Malvidin Chloride 3-β-glucoside |
| Malvinidin 3-glucoside chloride |
| NSC 70532 |