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53489

Sigma-Aldrich

Callistephin chloride

≥95.0% (HPLC)

Synonyme(s) :

3-(Glucosyloxy)-4′,5,7-trihydroxyflavylium chloride, Pelargonidin 3-O-glucoside chloride

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About This Item

Formule empirique (notation de Hill):
C21H21ClO10
Numéro CAS:
18466-51-8
Poids moléculaire :
468.84
Numéro MDL:
MFCD00017578
Code UNSPSC :
12352201
ID de substance PubChem :
329757950
Nomenclature NACRES :
NA.25

Source biologique

synthetic

Pureté

≥95.0% (HPLC)

Forme

powder

Conditions d'expédition

wet ice

Température de stockage

−20°C

Chaîne SMILES 

[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

Clé InChI

CAHGSEFWVUVGGL-UBNZBFALSA-N

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Actions biochimiques/physiologiques

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.

Conditionnement

Bottomless glass bottle. Contents are inside inserted fused cone.

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Certificats d'analyse (COA)

Recherchez un Certificats d'analyse (COA) en saisissant le numéro de lot du produit. Les numéros de lot figurent sur l'étiquette du produit après les mots "Lot" ou "Batch".

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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
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
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
Wendy Hollands et al.
Molecular nutrition & food research, 52(10), 1097-1105 (2008-07-23)
There is considerable interest in coloured fruits and berries as sources of biologically active anthocyanins. To examine the relationship between the oral dose and the amount excreted for anthocyanins from a food source across a physiological range of doses, volunteers
Torgils Fossen et al.
Phytochemistry, 65(10), 1421-1428 (2004-07-03)
Flavanol-anthocyanin complexes were isolated by successive use of Amberlite XAD-7 chromatography, Sephadex LH-20 gel filtration and preparative HPLC from acidified, methanolic extract of strawberries (Fragaria ananassa Dutch.). These purple minor pigments were characterized by UV-Vis spectroscopy, 1D and 2D NMR
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