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03910590

(±)-Catechin hydrate

primary reference standard

Sinonimo/i:

trans-2-(3,4-Dihydroxyphenyl)-3,4-dihydro-1(2H)-benzopyran-3,5,7-triol, trans-3,3′,4′,5,7-Pentahydroxyflavane

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About This Item

Formula empirica (notazione di Hill):
C15H14O6 · xH2O
Numero CAS:
7295-85-4
Peso molecolare:
290.27 (anhydrous basis)
Beilstein:
92762
Numero CE:
205-825-1
Numero MDL:
MFCD00149354
Codice UNSPSC:
85151701
ID PubChem:
329747836
NACRES:
NA.24

Grado

primary reference standard

Saggio

>90.0%

Forma fisica

powder

Durata

limited shelf life, expiry date on the label

Produttore/marchio commerciale

HWI

applicazioni

food and beverages

Temperatura di conservazione

−20°C

Stringa SMILE

[H]O[H].O[C@H]1Cc2c(O)cc(O)cc2O[C@@H]1c3ccc(O)c(O)c3

InChI

1S/C15H14O6.H2O/c16-8-4-11(18)9-6-13(20)15(21-14(9)5-8)7-1-2-10(17)12(19)3-7;/h1-5,13,15-20H,6H2;1H2/t13-,15+;/m0./s1
OFUMQWOJBVNKLR-NQQJLSKUSA-N

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Descrizione generale

Catechin hydrate, a flavononol, belongs to the class of flavonoids. It is present in abundance in Siberian larch (Larix sibirica) and in silymarin extract of milk thistle seeds. Its potent chemopreventive action by virtue of the regulation of genes through the ARE-dependent pathway has been widely investigated. It also shows potential antioxidant activity against ovarian cancer cell growth, cellular melanogenesis, human breast cancer, etc.
Produced and qualified by HWI pharma services GmbH.
Exact content by quantitative NMR can be found on the certificate.

Applicazioni

Catechin hydrate may be used as a reference standard for the determination of the analyte in walnut leaves by high-performance liquid chromatography (HPLC).

Azioni biochim/fisiol

Polyphenolic antioxidant. Used in traditional Chinese medicine.

Pittogrammi

Exclamation mark
GHS07

Avvertenze

Warning

Indicazioni di pericolo

H315,H319,H335

Classi di pericolo

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

Organi bersaglio

Respiratory system

Codice della classe di stoccaggio

11 - Combustible Solids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

Not applicable

Punto d’infiammabilità (°C)

Not applicable

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Certificati d'analisi (COA)

Lot/Batch Number
HWI01609-2
HWI01609-1
HWI00669-2
HWI01609
HWI00669-1

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Green Tea Catechin Mix 100 μg/mL each component in acetonitrile: water (8:2) with 5% 1M HCl, ampule of 1.0 mL, certified reference material, Cerilliant®

Supelco

G-016

Green Tea Catechin Mix

(−)-Epicatechin ≥98% (HPLC), from green tea

Sigma-Aldrich

E4018

(−)-Epicatechin

Gallic acid certified reference material, TraceCERT®, Manufactured by: Sigma-Aldrich Production GmbH, Switzerland

Supelco

91215

Gallic acid

Chlorogenic acid ≥95% (titration)

Sigma-Aldrich

C3878

Chlorogenic acid

Gallic acid 97.5-102.5% (titration)

Sigma-Aldrich

G7384

Gallic acid

HPLC determination of phenolic acids, flavonoids and juglone in walnut leaves
Nour V, et al.
Journal of Chromatographic Science, 51(9) (2013)
T Miyazawa
BioFactors (Oxford, England), 13(1-4), 55-59 (2001-03-10)
Green tea is consumed as a popular beverage in Japan and throughout the world. During the past decade, epidemiological studies have shown that tea catechin intake is associated with lower risk of cardiovascular disease. In vitro biochemical studies have reported
R Hursel et al.
Obesity reviews : an official journal of the International Association for the Study of Obesity, 12(7), e573-e581 (2011-03-04)
Different outcomes of the effect of catechin-caffeine mixtures and caffeine-only supplementation on energy expenditure and fat oxidation have been reported in short-term studies. Therefore, a meta-analysis was conducted to elucidate whether catechin-caffeine mixtures and caffeine-only supplementation indeed increase thermogenesis and
Electrochemical, thermodynamic and adsorption studies of (+)-catechin hydrate as natural mild steel corrosion inhibitor in 1 M HCl
Hussin MH and Kassim MJ
International Journal of Electrochemical Science, 6(5), 1396-1414 (2011)
Stéphane Bastianetto et al.
CNS neuroscience & therapeutics, 15(1), 76-83 (2009-02-21)
Various studies have reported on the neuroprotective effects of polyphenols, widely present in food, beverages, and natural products. For example, we have shown that resveratrol, a polyphenol enriched in red wine and other foods such as peanuts, protects hippocampal cells
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