Todas as fotos(1)

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

grau

analytical standard

Nível de qualidade

100

teor

≥99.0% (HPLC)

prazo de validade

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

application(s)

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

Procurando produtos similares? Visit Guia de comparação de produtos

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

Classificações de perigo

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

Órgãos-alvo

Respiratory system

Código de classe de armazenamento

11 - Combustible Solids

WGK

WGK 3

Ponto de fulgor (ºF)

Not applicable

Ponto de fulgor (ºC)

Not applicable

Certificado de análise

Certificado de origem

(+)-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)
Antioxidant effectiveness of selected wines in comparison with (+)-catechin
Katalinic. V, et al.
Food Chemistry, 86, 593-600 (2004)
Meran Keshawa Ediriweera et al.
Medicines (Basel, Switzerland), 4(3) (2017-09-21)
Obesity is considered as one of the risk factors for breast cancer. Leptin has been found to be involved in breast cancer progression. Therefore, novel approaches to antagonize biological effects of leptin are much needed. The objective of this study
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)

Protocolos

HPLC Analysis of Polyphenols in Nero d'Avola Red Wine on Discovery® HS C18 (UV 280 nm)

HPLC Analysis of Polyphenols in Nero d'Avola Red Wine on Discovery® HS C18 (UV 280 nm)

HPLC Analysis of Flavonoids on Ascentis® RP-Amide

Protocol for HPLC Analysis of Flavonoids on Ascentis® RP-Amide

Nossa equipe de cientistas tem experiência em todas as áreas de pesquisa, incluindo Life Sciences, ciência de materiais, síntese química, cromatografia, química analítica e muitas outras.

Entre em contato com a assistência técnica