43412

Supelco

(+)-Catechin

analytical standard

Sinônimo(s):
(+)-Cyanidanol, D-Catechin
Empirical Formula (Hill Notation):
C15H14O6
Número CAS:
Peso molecular:
290.27
Número EC:
Número MDL:
ID de substância PubChem:
NACRES:
NA.24

Nível de qualidade

100

grau

analytical standard

teor

≥99.0% (HPLC)

forma

neat

prazo de validade

limited shelf life, expiry date on the label

aplicação(ões)

HPLC: suitable
gas chromatography (GC): suitable

Setor em destaque

Food and Beverages

formato

neat

temperatura de armazenamento

2-8°C

SMILES string

O[C@H]1Cc2c(O)cc(O)cc2O[C@@H]1c3ccc(O)c(O)c3

InChI

1S/C15H14O6/c16-8-4-11(18)9-6-13(20)15(21-14(9)5-8)7-1-2-10(17)12(19)3-7/h1-5,13,15-20H,6H2/t13-,15+/m0/s1

InChI key

PFTAWBLQPZVEMU-DZGCQCFKSA-N

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Descrição geral

(+)-Catechin is an important beneficial compound, belonging to the flavonoid class, which is present abundantly in red wine.

Aplicação

(+)-Catechin has been used as standard for ultraviolet-visible (UV) spectrophotometric measurements used, in the determination of antioxidant capacity of equimolar concentrations of (+)-catechins in selected wines like red wine.
(+)-Catechin is an important beneficial compound, belonging to the flavonoid class, which is present abundantly in red wine.

Embalagem

Bottomless glass bottle. Contents are inside inserted fused cone.

Pictogramas

Exclamation mark

Palavra indicadora

Warning

Frases de perigo

hazcat

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Órgãos-alvo

Respiratory system

storage_class_code

11 - Combustible Solids

WGK Alemanha

WGK 3

Ponto de fulgor (ºF)

Not applicable

Ponto de fulgor (ºC)

Not applicable

Certificado de análise

Certificado de origem

Catechin contents of foods commonly consumed in The Netherlands. 1. Fruits, vegetables, staple foods, and processed foods
Arts.W.C.I, et al.
Journal of Agricultural and Food Chemistry, 48(5), 1746-1751 (2000)
Antioxidant effectiveness of selected wines in comparison with (+)-catechin
Katalinic. V, et al.
Food Chemistry, 86, 593-600 (2004)
(+)-Catechin in human plasma after ingestion of a single serving of reconstituted red wine
Bell RCJ, et al
American Journal of Clinical Nutrition, 71, 103-108 (2000)
Catechin contents of foods commonly consumed in The Netherlands. 1. Fruits, vegetables, staple foods, and processed foods
Arts.W.C.I, et al.
Journal of Agricultural and Food Chemistry, 48, 1746-1751 (2000)
Stéphane Bastianetto et al.
CNS neuroscience & therapeutics, 15(1), 76-83 (2009-02-21)
Various studies have reported on the neuroprotective effects of polyphenols, widely present in food, beverages, and natural products. For example, we have shown that resveratrol, a polyphenol enriched in red wine and other foods such as peanuts, protects hippocampal cells...
Protocolos
HPLC Analysis of Polyphenols in Nero d'Avola Red Wine on Discovery® HS C18 (UV 280 nm)
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Protocol for HPLC Analysis of Flavonoids on Ascentis® RP-Amide
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