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氯化锦葵色素-3-O-葡萄糖苷

氯化锦葵色素-3-O-葡萄糖苷用途

Malvidin-3-glucoside chloride (Malvidin-3-O-glucoside chloride),是一种主要的葡萄酒花青素,通过调节大脑突触可塑性和外周炎症,有效地促进应激反应。

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氯化锦葵色素-3-O-葡萄糖苷名称

[ CAS 号 ]:
7228-78-6

[ 中文名 ]:
氯化锦葵色素-3-β-葡糖苷

[ 英文名 ]:
Malvidin-3-O-glucoside chloride

[中文别名 ]:

[英文别名 ]:

OENIN
ENIN CHLORIDE
Einecs 230-631-9
Malvidin-3-O-glucoside chloride
Enoside
Ligulin
Enin
CYCLAMIN CHLORIDE
MALVINIDIN 3-GLUCOSIDE
Malvidin-3-glucoside

氯化锦葵色素-3-O-葡萄糖苷生物活性

[ 描述 ]:

Malvidin-3-glucoside chloride (Malvidin-3-O-glucoside chloride),是一种主要的葡萄酒花青素,通过调节大脑突触可塑性和外周炎症,有效地促进应激反应。

[ 相关类别 ]:

信号通路 >> 其他 >> 其他

研究领域 >> 炎症/免疫

[参考文献]

[1]. Wang J, et al. Epigenetic modulation of inflammation and synaptic plasticity promotes resilience against stress in mice. Nat Commun. 2018;9(1):477. Published 2018 Feb 2.

氯化锦葵色素-3-O-葡萄糖苷物理化学性质

[ 沸点 ]:
180-190ºC at 0.25 MM HG

[ 熔点 ]:
70-71ºC

[ 分子式 ]:
C₂₃H₂₅ClO₁₂

[ 分子量 ]:
528.890

[ 精确质量 ]:
528.103455

[ PSA ]:
191.67000

[ 储存条件 ]:
?20°C

氯化锦葵色素-3-O-葡萄糖苷MSDS

详细MSDS(安全技术说明书)

氯化锦葵色素-3-O-葡萄糖苷安全信息

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

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

[ WGK德国 ]:
3

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氯化锦葵色素-3-O-葡萄糖苷文献

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 ...

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,...

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...

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