OLEUROPEINAGLYCONE Chemical Properties

Boiling point:

584.9±50.0 °C(Predicted)

Density 

1.389±0.06 g/cm3(Predicted)

storage temp. 

Hygroscopic, -20°C Freezer, Under inert atmosphere

solubility 

Acetontrile (Slightly), DMSO (Slightly), Ethanol (Slightly, Sonicated), Methanol

form 

Oil to Gel

pka

9.70±0.10(Predicted)

color 

Pale Yellow to Yellow

Stability:

Hygroscopic

OLEUROPEINAGLYCONE Usage And Synthesis

Uses

Oleuropein Aglycone is a natural phenol that is abundant in extra virgin olive oil. Studies show that Oleuropein Aglycone could provide protective and therapeutic effects against a number of pathologies including Alzheimer''s disease, as well as obesity, type 2 diabetes, and non-alcoholic hepatitis.

Definition

ChEBI: Oleuropein aglycone is a secoiridoid that is the methyl ester of 3,4-dihydro-2H-pyran-5-carboxylic acid which is substituted at positions 2, 3, and 4 by hydroxy, ethylidene, and carboxymethyl groups, respectively and in which the carboxylic acid moiety of the carboxymethyl substituent has been converted to the corresponding 3,4-dihydroxyphenethyl ester (the 2R,3E,4S stereoisomer). The most important phenolic compound present in olive cultivars. It has a role as a neuroprotective agent, a TRPA1 channel agonist, a mTOR inhibitor, an anti-inflammatory agent, an antioxidant and a plant metabolite. It is a methyl ester, a diester, a member of catechols, a member of pyrans, a lactol and a secoiridoid. It is functionally related to an oleuropein.

OLEUROPEINAGLYCONE(31773-95-2)Related Product Information

• OLEYL ERUCATE
• OLEYL ARACHIDATE
• Hydroxytyrosol Acetate
• Valtrate
• Swertiamarine
• Catalpol
• Sweroside
• 1α-(β-D-Glucopyranosyloxy)-1,4a,5,6,7,7aα-hexahydro-4aα-hydroxy-7α-methyl-5-oxocyclopenta[c]pyran-4-carboxylic acid methyl ester
• Oleuropeinic acid
• Hydroxytyrosol
• Oleuropein
• GARDENOSIDE
• Geniposide
• Oleuroside