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黄豆黄素

黄豆黄素用途

黄豆黄素(Glycitein)是一种大豆异黄酮，用于研究细胞凋亡和抗氧化。

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黄豆黄素名称

[ CAS 号 ]:
40957-83-3

[ 中文名 ]:
黄豆黄素

[ 英文名 ]:
Glycitein

[中文别名 ]:

4',7-二羟基-6-甲氧基异黄酮

[英文别名 ]:

MFCD00016679
Glycitein
Glycetein
4',7-Dihydroxy-6-methoxyisoflavone
7,4'-Dihydroxy-6-methoxyisoflavone
4’,7-dihydroxy-6-methoxyisoflavone
4,7-Dihydroxy-6-methoxyisoflavone

黄豆黄素生物活性

[ 描述 ]:

黄豆黄素(Glycitein)是一种大豆异黄酮,用于研究细胞凋亡和抗氧化。

[ 相关类别 ]:

信号通路 >> 其他 >> 其他

天然产物 >> 黄酮类化合物

研究领域 >> 其他

[参考文献]

[1]. Song TT, et al. Estrogenic activity of glycitein, a soy isoflavone. J Agric Food Chem. 1999 Apr;47(4):1607-10.

[2]. Yoshida H, et al. Glycitein effect on suppressing the proliferation and stimulating the differentiation of osteoblastic MC3T3-E1 cells. Biosci Biotechnol Biochem. 2001 May;65(5):1211-3.

[3]. Pan W, et al. Genistein, daidzein and glycitein inhibit growth and DNA synthesis of aortic smooth muscle cells from stroke-prone spontaneously hypertensive rats. J Nutr. 2001 Apr;131(4):1154-8.

[相关活性小分子]

黄豆黄素物理化学性质

[ 密度 ]:
1.4±0.1 g/cm3

[ 沸点 ]:
547.4±50.0 °C at 760 mmHg

[ 熔点 ]:
>300ºC

[ 分子式 ]:
C₁₆H₁₂O₅

[ 分子量 ]:
284.263

[ 闪点 ]:
210.1±23.6 °C

[ 精确质量 ]:
284.068481

[ PSA ]:
79.90000

[ LogP ]:
2.57

[ 外观性状 ]:
白色粉末

[ 蒸汽压 ]:
0.0±1.5 mmHg at 25°C

[ 折射率 ]:
1.669

[ 储存条件 ]:
−20°C

黄豆黄素安全信息

[ 个人防护装备 ]:
Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter

[ 危害码 (欧洲) ]:
Xi

[ 危险品运输编码 ]:
NONH for all modes of transport

[ WGK德国 ]:
3

[ 海关编码 ]:
2914509090

黄豆黄素合成路线

详细合成路线

黄豆黄素上下游产品

黄豆黄素上游产品

黄豆黄素下游产品

黄豆黄素海关

[ 海关编码 ]: 2914509090

[ 中文概述 ]:
2914509090 含其他含氧基的酮. 增值税率:17.0% 退税率:9.0% 监管条件:无最惠国关税:5.5% 普通关税:30.0%

[ 申报要素 ]: 品名, 成分含量, 用途, 丙酮报明包装

[ Summary ]:
HS:2914509090 other ketones with other oxygen function VAT:17.0% Tax rebate rate:9.0% Supervision conditions:none MFN tariff:5.5% General tariff:30.0%

黄豆黄素文献

Isoflavone pharmacokinetics and metabolism after consumption of a standardized soy and soy-almond bread in men with asymptomatic prostate cancer.

Cancer Prev. Res. (Phila.) 8 , 1045-54, (2015)

Epidemiologic associations suggest that populations consuming substantial amounts of dietary soy exhibit a lower risk of prostate cancer. A 20-week randomized, phase II, crossover trial was conducted ...

Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo.

Food Chem. 168 , 63-9, (2014)

Black vinegar (BV) contains abundant essential and hydrophobic amino acids, and polyphenolic contents, especially catechin and chlorogenic acid via chemical analyses. K and Mg are the major minerals i...

Isoflavone extraction from okara using water as extractant.

Food Chem. 160 , 371-8, (2014)

We here report on the use of water as a 'green' extraction solvent for the isolation of isoflavones from okara, a by-product of soymilk production. At a low liquid-to-solid ratio of 20 to 1 and 20 °C,...

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