(+)-Catechin hydrate
Names
[ CAS No. ]:
225937-10-0
[ Name ]:
(+)-Catechin hydrate
[Synonym ]:
(2R-trans)-2-(3,4-Dihydroxyphenyl)-3,4-dihydro-2H-1-benzopyran-3,5,7-triol monohydrate
EINECS 230-731-2
(2R,3S)-2-(3,4-Dihydroxyphenyl)chroman-3,5,7-triol hydrate
2H-1-Benzopyran-3,5,7-triol, 2-(3,4-dihydroxyphenyl)-3,4-dihydro-, hydrate (1:1)
2H-1-Benzopyran-3,5,7-triol, 2-(3,4-dihydroxyphenyl)-3,4-dihydro-, (2R,3S)-, hydrate (1:1)
MFCD00150865
D-CATECHOL HYDRATE
FK-027-13C,15N2
(+)-Cyanidol-3
D-CATECHIN HYDRATE
(2R,3S)-2-(3,4-Dihydroxyphenyl)-3,4-dihydro-1(2H)-benzopyran-3,5,7-triol
D-CATECHIN
CYANIDOL HYDRATE
Cefixoral-13C,15N2
Catechin Hydrate
(+)-Cyanidol-3,(2R,3S)-2-(3,4-Dihydroxyphenyl)-3,4-dihydro-1(2H)-benzopyran-3,5,7-triol
(+)-Catechin Hydrate
(2R,3S)-2-(3,4-Dihydroxyphenyl)-3,5,7-chromanetriol hydrate (1:1)
2-(3,4-Dihydroxyphenyl)-3,5,7-chromanetriol hydrate (1:1)
(+)-C
(2R,3S)-2-(3,4-Dihydroxyphenyl)chromane-3,5,7-triol hydrate (1:1)
Biological Activity
[Description]:
[Related Catalog]:
[Target]
COX-1:1.4 μM (IC50)
[In Vitro]
[In Vivo]
[Cell Assay]
[Animal admin]
[References]
[Related Small Molecules]
Chemical & Physical Properties
[ Boiling Point ]:
630.4ºC at760mmHg
[ Melting Point ]:
175-177ºC
[ Molecular Formula ]:
C15H14O6.xH2O
[ Molecular Weight ]:
308.283
[ Flash Point ]:
335ºC
[ Exact Mass ]:
308.089600
[ PSA ]:
119.61000
[ LogP ]:
1.48180
[ Vapour Pressure ]:
9.29E-17mmHg at 25°C
MSDS
Safety Information
[ Symbol ]:
GHS07
[ Signal Word ]:
Warning
[ Hazard Statements ]:
H315-H319-H335
[ Precautionary Statements ]:
P261-P305 + P351 + P338
[ Personal Protective Equipment ]:
dust mask type N95 (US);Eyeshields;Gloves
[ Hazard Codes ]:
Xi: Irritant;
[ Risk Phrases ]:
R36/37/38
[ Safety Phrases ]:
26-36
[ RIDADR ]:
NONH for all modes of transport
[ WGK Germany ]:
3
Articles
Nat. Chem. Biol. 3(5) , 268-273, (2007)
The identification of self-renewing and multipotent neural stem cells (NSCs) in the mammalian brain holds promise for the treatment of neurological diseases and has yielded new insight into brain canc...
Exogenous acetaldehyde as a tool for modulating wine color and astringency during fermentation.Food Chem. 177 , 17-22, (2015)
Wine tannins undergo modifications during fermentation and storage that can decrease their perceived astringency and increase color stability. Acetaldehyde acts as a bridging compound to form modified...
Retaining Oxidative Stability of Emulsified Foods by Novel Nonmigratory Polyphenol Coated Active Packaging.J. Agric. Food Chem. 64 , 5574-82, (2016)
Oxidation causes lipid rancidity, discoloration, and nutrient degradation that decrease shelf life of packaged foods. Synthetic additives are effective oxidation inhibitors, but are undesirable to con...