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 GlyciteinGlycitein is a soybean (yellow cultivar) isoflavonoid; used in combination with other isoflavonoids such as genistein and daidzein to study apoptosis and anti-oxidation processes. |
Name | glycitein |
---|---|
Synonym | More Synonyms |
Description | 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. |
---|---|
Related Catalog | |
References |
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 |
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 |
Precursor 10 | |
---|---|
DownStream 3 | |
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% |
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,... |
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 |