Malvidin-3-O-glucoside chloride structure
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Common Name | Malvidin-3-O-glucoside chloride | ||
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CAS Number | 7228-78-6 | Molecular Weight | 528.890 | |
Density | N/A | Boiling Point | 180-190ºC at 0.25 MM HG | |
Molecular Formula | C23H25ClO12 | Melting Point | 70-71ºC | |
MSDS | Chinese USA | Flash Point | N/A |
Use of Malvidin-3-O-glucoside chlorideMalvidin-3-glucoside chloride (Malvidin-3-O-glucoside chloride), a major wine anthocyanin, is effective in promoting resilience against stress by modulating brain synaptic plasticity and peripheral inflammation[1]. |
Name | Oenin Chloride |
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Synonym | More Synonyms |
Description | Malvidin-3-glucoside chloride (Malvidin-3-O-glucoside chloride), a major wine anthocyanin, is effective in promoting resilience against stress by modulating brain synaptic plasticity and peripheral inflammation[1]. |
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Related Catalog | |
References |
Boiling Point | 180-190ºC at 0.25 MM HG |
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Melting Point | 70-71ºC |
Molecular Formula | C23H25ClO12 |
Molecular Weight | 528.890 |
Exact Mass | 528.103455 |
PSA | 191.67000 |
Storage condition | ?20°C |
Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
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RIDADR | NONH for all modes of transport |
WGK Germany | 3 |
Precursor 1 | |
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DownStream 0 |
The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment.
Food Chem. 141(3) , 3260-7, (2013) Understanding the degradation of anthocyanins (Acys) during microwave treatment is required for the application of this novel technology to fruit and vegetable processing. The pH 3.5 buffer solutions ... |
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Malvidin-3-glucoside protects endothelial cells up-regulating endothelial NO synthase and inhibiting peroxynitrite-induced NF-kB activation.
Chem. Biol. Interact. 199(3) , 192-200, (2012) Anthocyanins are the most abundant flavonoid constituents of fruits and vegetables and several epidemiological studies suggest that the consumption of these compounds protect against several diseases,... |
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Comprehensive colorimetric study of anthocyanic copigmentation in model solutions. Effects of pH and molar ratio.
J. Agric. Food Chem. 60(11) , 2896-905, (2012) New colorimetric variables have been defined in the uniform CIELAB color space to assess the quantitative and qualitative color changes induced by copigmentation and their incidence on visual percepti... |
OENIN |
ENIN CHLORIDE |
Einecs 230-631-9 |
5,7-dihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)chromenium-3-yl β-D-glucopyranoside chloride |
Malvidin-3-O-glucoside chloride |
Enoside |
5,7-Dihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)-3-chromeniumyl β-D-glucopyranoside chloride |
Ligulin |
Enin |
β-D-Glucopyranoside, 5,7-dihydroxy-2-(4-hydroxy-3,5-dimethoxyphenyl)-1-benzopyrylium-3-yl, chloride (1:1) |
CYCLAMIN CHLORIDE |
MALVINIDIN 3-GLUCOSIDE |
Malvidin-3-glucoside |
Malvidin Chloride 3-β-glucoside |
Malvinidin 3-glucoside chloride |
NSC 70532 |