Glycitein

Modify Date: 2024-01-02 13:48:42

Glycitein Structure
Glycitein structure
Common Name Glycitein
CAS Number 40957-83-3 Molecular Weight 284.263
Density 1.4±0.1 g/cm3 Boiling Point 547.4±50.0 °C at 760 mmHg
Molecular Formula C16H12O5 Melting Point >300ºC
MSDS Chinese USA Flash Point 210.1±23.6 °C

 Use of Glycitein


Glycitein is a soybean (yellow cultivar) isoflavonoid; used in combination with other isoflavonoids such as genistein and daidzein to study apoptosis and anti-oxidation processes.

 Names

Name glycitein
Synonym More Synonyms

 Chemical & Physical Properties

Density 1.4±0.1 g/cm3
Boiling Point 547.4±50.0 °C at 760 mmHg
Melting Point >300ºC
Molecular Formula C16H12O5
Molecular Weight 284.263
Flash Point 210.1±23.6 °C
Exact Mass 284.068481
PSA 79.90000
LogP 2.57
Vapour Pressure 0.0±1.5 mmHg at 25°C
Index of Refraction 1.669
Storage condition −20°C

 Safety Information

Personal Protective Equipment Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter
Hazard Codes Xi
RIDADR NONH for all modes of transport
WGK Germany 3
HS Code 2914509090

 Synthetic Route

 Customs

HS Code 2914509090
Summary HS:2914509090 other ketones with other oxygen function VAT:17.0% Tax rebate rate:9.0% Supervision conditions:none MFN tariff:5.5% General tariff:30.0%

 Articles27

More Articles
Isoflavone pharmacokinetics and metabolism after consumption of a standardized soy and soy-almond bread in men with asymptomatic prostate cancer.

Cancer Prev. Res. (Phila.) 8 , 1045-54, (2015)

Epidemiologic associations suggest that populations consuming substantial amounts of dietary soy exhibit a lower risk of prostate cancer. A 20-week randomized, phase II, crossover trial was conducted ...

Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo.

Food Chem. 168 , 63-9, (2014)

Black vinegar (BV) contains abundant essential and hydrophobic amino acids, and polyphenolic contents, especially catechin and chlorogenic acid via chemical analyses. K and Mg are the major minerals i...

Isoflavone extraction from okara using water as extractant.

Food Chem. 160 , 371-8, (2014)

We here report on the use of water as a 'green' extraction solvent for the isolation of isoflavones from okara, a by-product of soymilk production. At a low liquid-to-solid ratio of 20 to 1 and 20 °C,...

 Synonyms

7-hydroxy-3-(4-hydroxyphenyl)-6-methoxychromen-4-one
7-hydroxy-3-(4-hydroxyphenyl)-6-methoxy-4-chromenone
MFCD00016679
Glycitein
Glycetein
4',7-Dihydroxy-6-methoxyisoflavone
7,4'-Dihydroxy-6-methoxyisoflavone
4’,7-dihydroxy-6-methoxyisoflavone
4,7-Dihydroxy-6-methoxyisoflavone
7-Hydroxy-3-(4-hydroxyphenyl)-6-methoxy-4H-chromen-4-one
4H-1-Benzopyran-4-one, 7-hydroxy-3-(4-hydroxyphenyl)-6-methoxy-
7-Hydroxy-3-(4-hydroxyphenyl)-6-methoxy-4H-1-benzopyran-4-one
4H-1-Benzopyran-4-one,7-hydroxy-3-(4-hydroxyphenyl)-6-methoxy
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Price: $145/10mM*1mLinDMSO

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