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03930590

Protocatechuic acid

primary reference standard

Synonym(s):

3,4-Dihydroxybenzoic acid, Protocatechuic acid

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About This Item

Linear Formula:
(HO)2C6H3CO2H
CAS Number:
Molecular Weight:
154.12
Beilstein:
1448841
EC Number:
MDL number:
UNSPSC Code:
85151701
PubChem Substance ID:
NACRES:
NA.24

grade

primary reference standard

shelf life

limited shelf life, expiry date on the label

manufacturer/tradename

HWI

mp

197-200 °C (dec.) (lit.)

application(s)

food and beverages

SMILES string

OC(=O)c1ccc(O)c(O)c1

InChI

1S/C7H6O4/c8-5-2-1-4(7(10)11)3-6(5)9/h1-3,8-9H,(H,10,11)

InChI key

YQUVCSBJEUQKSH-UHFFFAOYSA-N

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General description

Produced and qualified by HWI pharma services GmbH.
Exact content by quantitative NMR can be found on the certificate.
Protocatechuic acid belongs to the class of polyphenolic compounds, which can be generally isolated from the dried flower of roselle. It can serve as a potential candidate possessing anticancer property, which can be involved in suppressing the growth of human promyelocytic leukemia HL-60 cells.

Application

Reference Standard in the analysis of herbal medicinal products

Biochem/physiol Actions

Chemopreventive in several animal models of carcinogenesis. Blocks cell proliferation in the post-initiation phase.

Other Notes

This compound is commonly found in plants of the genus: allium carum cinnamomum curcuma ginkgo humulus melissa pimpinella thymus

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable


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T H Tseng et al.
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In vivo protective effect of protocatechuic acid on tert-butyl hydroperoxide-induced rat hepatotoxicity
Liu C-L, et al.
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This study investigated the changes in sugars, organic acids, α-tocopherol, β-carotene, phenolic profiles, total phenolic content (TPC), and antioxidant capacity of jujube fruits after four drying treatments (sun-, oven-, microwave- and freeze-drying). Sugar, organic acid, phenolic compounds, α-tocopherol, and β-carotene

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