Aloeresin A

AdipoGen Life Sciences
Product Code: AG-CN2-0439
CodeSizePrice
AG-CN2-0439-C500500 ug£110.00
Quantity:
Prices exclude any Taxes / VAT

Overview

Regulatory Status: RUO
Shipping:
Ambient
Storage:
-20°C

Images

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Chemical Structure

Chemical Structure

Further Information

Appearance:
Brown solid.
CAS:
74545-79-2
EClass:
32160000
Form (Short):
solid
Handling Advice:
Protect from light.
InChi:
InChI=1S/C28H28O11/c1-13-9-18(32)23(26-22(13)19(33)11-17(37-26)10-14(2)30)27-28(25(36)24(35)20(12-29)38-27)39-21(34)8-5-15-3-6-16(31)7-4-15/h3-9,11,20,24-25,27-29,31-32,35-36H,10,12H2,1-2H3/b8-5-/t20-,24-,25+,27+,28+/m1/s1
InChiKey:
QACRJXSXSVUOFZ-JAXMEBHGSA-N
Long Description:
Chemical. CAS: 74545-79-2. Formula: C28H28O11. MW: 540.5. Isolated from Aloe vera. Metabolite of aloesin. alpha-Glucosidase inhibitor. Antioxidant. Free radical scavenger.
MDL:
MFCD00869745
Molecular Formula:
C28H28O11
Molecular Weight:
540.5
Package Type:
Vial
Product Description:
Metabolite of aloesin. alpha-Glucosidase inhibitor. Antioxidant. Free radical scavenger.
Purity:
>97% (HPLC)
SMILES:
CC(=O)CC1=CC(=O)C2=C(O1)C(C1OC(CO)C(O)C(O)C1OC(=O)C=CC1=CC=C(O)C=C1)=C(O)C=C2C
Solubility Chemicals:
Soluble in DMSO or ethanol.
Source / Host:
Isolated from Aloe vera.
Transportation:
Non-hazardous
UNSPSC Category:
Natural Products/Extracts
UNSPSC Number:
12352200
Use & Stability:
Stable for at least 2 years after receipt when stored at -20°C.

References

Metabolism of aloesin and related compounds by human intestinal bacteria: a bacterial cleavage of the C-glucosyl bond and the subsequent reduction of the acetonyl side chain: Q.M. Che, et al.; Chem. Pharm. Bull. (Tokyo) 39, 704 (1991) | Antioxidant, free radical scavenging and anti-inflammatory effects of aloesin derivatives in Aloe vera: A. Yagi, et al.; Planta Med. 68, 957 (2002) | alpha-Glucosidase inhibitor from Chinese aloes: N. Jong-Anurakkun, et al.; Fitoterapia 79, 456 (2008) | Phytochemical constituents and in vitro radical scavenging activity of different Aloe species: L. Pucini, et al.; Food Chem. 170, 501 (2014)