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Isorhamnetin-3-O-beta-D-Glucoside

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Isorhamnetin-3-O-beta-D-Glucoside Basic information

Product Name:
Isorhamnetin-3-O-beta-D-Glucoside
Synonyms:
  • Isorhamnetin-3-O-b-D-Glucoside
  • Isorhamnetin-3-glucoside, 98%, from Typha angustifolia L.
  • ISORHAMNETIN-3-GLUCOSIDE
  • ISORHAMNETIN-3-O-GLUCOSIDE
  • ISORHAMNETIN-3-O-GLUCOSIDE HPLC 98%
  • ISORHAMNETIN-3-O-GLUCOSIDE(P)
  • Isorhamnetin 3-O-β-D-glucoside
  • Isorhamnetin 3-β-D-glucoside
CAS:
5041-82-7
MF:
C22H22O12
MW:
478.4
EINECS:
207-545-5
Product Categories:
  • chemical reagent
  • pharmaceutical intermediate
  • phytochemical
  • reference standards from Chinese medicinal herbs (TCM).
  • standardized herbal extract
  • Flavanols
Mol File:
5041-82-7.mol
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Isorhamnetin-3-O-beta-D-Glucoside Chemical Properties

Melting point:
155-160°C
Boiling point:
834.4±65.0 °C(Predicted)
Density 
1.75±0.1 g/cm3(Predicted)
solubility 
DMSO : 250 mg/mL (522.58 mM; Need ultrasonic)
form 
powder
pka
6.17±0.40(Predicted)
color 
Yellow
InChIKey
CQLRUIIRRZYHHS-FIJVZGGENA-N
SMILES
C1(OC2=C(C(O)=CC(O)=C2)C(=O)C=1O[C@H]1[C@H](O)[C@H]([C@H](O)[C@@H](CO)O1)O)C1=CC=C(O)C(OC)=C1 |&1:14,15,17,18,20,r|
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Safety Information

HS Code 
29389090
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Isorhamnetin-3-O-beta-D-Glucoside Usage And Synthesis

Chemical Properties

powder

Uses

Isorhamnetin-3-O-b-D-glucoside is an antibacterial and antiviral mask using culture medium containing citrus and fermented ethanol.

Definition

ChEBI: Isorhamnetin 3-O-beta-D-glucopyranoside is a glycosyloxyflavone that is isorhamnetin substituted at position 3 by a beta-D-glucosyl residue. It has a role as a metabolite. It is a monosaccharide derivative, a glycosyloxyflavone, a monomethoxyflavone, a trihydroxyflavone and a beta-D-glucoside. It is functionally related to an isorhamnetin and a beta-D-glucose.

in vivo

Isorhamnetin-3-O-glucoside (50 mg/kg; p.o.; daily; 20 days) significantly reduces body weight gain, feed efficiency, and epididymal tissue weight in db/db obesity mice, and also decreases LDL levels and slightly reduces total cholesterol levels[3].

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