2-(3,4-Dihydroxyphenyl)-2-((2-(3,4-dihydroxyphenyl)-5,7-dihydroxychroman-3-yl)oxy)chroman-3,4,5,7-tetraol

2-(3,4-Dihydroxyphenyl)-2-((2-(3,4-dihydroxyphenyl)-5,7-dihydroxychroman-3-yl)oxy)chroman-3,4,5,7-tetraol Property

Boiling point:

986.4±65.0 °C(Predicted)

Density 

1.87±0.1 g/cm3(Predicted)

storage temp. 

under inert gas (nitrogen or Argon) at 2-8°C

solubility 

DMF: 3 mg/ml; DMSO: 10 mg/ml; Ethanol: 0.5 mg/ml; PBS (pH 7.2): 10 mg/ml

form 

A solid

pka

9.24±0.70(Predicted)

color 

Light brown to black

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H302Harmful if swallowed

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P301+P312IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P304+P340IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

2-(3,4-Dihydroxyphenyl)-2-((2-(3,4-dihydroxyphenyl)-5,7-dihydroxychroman-3-yl)oxy)chroman-3,4,5,7-tetraol Chemical Properties,Usage,Production

Description

Procyanidin is a polyphenol that exhibits antioxidant activity in a macrocyclic nickel complex-catalyzed Briggs-Rauscher oscillation system.

Uses

Proanthocyanidins can be useful in the chemical analysis and study of antifungal and antimycotoxigenic activity of tetradenia riparia essential oil and crude extract.

Definition

ChEBI: Procyanidin is oligomeric compounds, formed from catechin and epicatechin molecules. They yield cyanidin when depolymerized under oxidative conditions.

in vivo

References

[1] MENGSHUO LI Y C G Hu. Evaluation of the antioxidant capacity of natural polyphenolic compounds using a macrocyclic Ni-(II) complex-catalysed Briggs-Rauscher reaction.[J]. Food Chemistry, 2016, 197 Pt A 1: 987-991. DOI: 10.1016/j.foodchem.2015.11.004