53489
Callistephin chloride
≥95.0% (HPLC)
Synonym(s):
3-(Glucosyloxy)-4′,5,7-trihydroxyflavylium chloride, Pelargonidin 3-O-glucoside chloride
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About This Item
Empirical Formula (Hill Notation):
C21H21ClO10
CAS Number:
Molecular Weight:
468.84
NACRES:
NA.25
PubChem Substance ID:
UNSPSC Code:
12352201
MDL number:
biological source
synthetic
Quality Level
assay
≥95.0% (HPLC)
form
powder
shipped in
wet ice
storage temp.
−20°C
SMILES string
[Cl-].OC[C@H]1O[C@@H](Oc2cc3c(O)cc(O)cc3[o+]c2-c4ccc(O)cc4)[C@H](O)[C@@H](O)[C@@H]1O
InChI
1S/C21H20O10.ClH/c22-8-16-17(26)18(27)19(28)21(31-16)30-15-7-12-13(25)5-11(24)6-14(12)29-20(15)9-1-3-10(23)4-2-9;/h1-7,16-19,21-22,26-28H,8H2,(H2-,23,24,25);1H/t16-,17-,18+,19-,21-;/m1./s1
InChI key
CAHGSEFWVUVGGL-UBNZBFALSA-N
Biochem/physiol Actions
Callistephin chloride is an anthocyanin which can be found in berries, for example in strawberries and chokeberries. Is has antioxidant activity and is examined for its neuroprotective properties.
Packaging
Bottomless glass bottle. Contents are inside inserted fused cone.
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Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
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Natalie Kelsey et al.
Nutritional neuroscience, 14(6), 249-259 (2011-11-08)
Mitochondrial oxidative stress (MOS) is a major factor in the underlying pathology of many neurodegenerative diseases. Here, we investigated the neuroprotective effects of a unique class of nutraceutical antioxidants, anthocyanins, against MOS-induced death of cultured cerebellar granule neurons (CGNs). Callistephin
W Nerdal et al.
Acta chemica Scandinavica (Copenhagen, Denmark : 1989), 46(9), 872-876 (1992-09-01)
Pelargonidin-3-glucoside has been isolated from the acidified methanolic extract of strawberries (Fragaria anannassa variety Corona) by successive application of an ion-exchange resin, droplet-counter chromatography and gel filtration. The pigment in acidified methanolic solution was studied by means of the two-dimensional
I Zabetakis et al.
Journal of agricultural and food chemistry, 48(7), 2749-2754 (2000-07-18)
Color stability of fruit juice made from strawberries (Fragaria x ananassa, cv. Elsanta) that were subjected to high hydrostatic pressure was studied by measuring the anthocyanin content. High hysrostatic pressure is a method of preservation of food alternative to heat
Global Trade Item Number
| SKU | GTIN |
|---|---|
| 53489-1MG | 04061832565040 |
| 53489-5MG | 04061832565057 |