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Sigma-Aldrich

Malvidin chloride

≥95.0% (HPLC)

Synonim(y):

3,4′,5,7-Tetrahydroxy-3′,5′-dimethoxyflavylium chloride, Malvidin, Oenidin chloride, Primulidin chloride, Syringidin chloride

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About This Item

Wzór empiryczny (zapis Hilla):
C17H15ClO7
Numer CAS:
643-84-5
Masa cząsteczkowa:
366.75
Numer WE:
211-403-8
Numer MDL:
MFCD00017585
Kod UNSPSC:
12352200
Identyfikator substancji w PubChem:
57652126
NACRES:
NA.25

Próba

≥95.0% (HPLC)

Zastosowanie

metabolomics
vitamins, nutraceuticals, and natural products

ciąg SMILES

[Cl-].COc1cc(cc(OC)c1O)-c2[o+]c3cc(O)cc(O)c3cc2O

InChI

1S/C17H14O7.ClH/c1-22-14-3-8(4-15(23-2)16(14)21)17-12(20)7-10-11(19)5-9(18)6-13(10)24-17;/h3-7H,1-2H3,(H3-,18,19,20,21);1H

Klucz InChI

KQIKOUUKQBTQBE-UHFFFAOYSA-N

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Opis ogólny

Malvidin is a O-methylated anthocyanidin, a biologically active plant pigment.

Zastosowanie

Malvidin chloride has been used as an inhibitor to screen its activity against electric eels acetylcholinesterase (AChE). It may have been used as an antioxidant to test its antiproliferation effects on Caco-2 colon and HepG2 liver cancer cells. Malvidin may be used as a reference standard in the analysis of anthocyanidins extracted from Kenyan purple tea extract using high-performance liquid chromatography (HPLC).

Działania biochem./fizjol.

Malvidin chloride is an excellent cell signaling inhibitor of 3′,5′-cyclic adenosine monophosphate (cAMP), phosphodiesterases (PDE), and certain cGMP-specific phosphodiesterase. It is also a known inhibitor of α-glucosidase.
Anthocyanidin. Antioxidant.

Opakowanie

Bottomless glass bottle. Contents are inside inserted fused cone.

Kod klasy składowania

11 - Combustible Solids

Klasa zagrożenia wodnego (WGK)

WGK 3

Temperatura zapłonu (°F)

Not applicable

Temperatura zapłonu (°C)

Not applicable

Środki ochrony indywidualnej

Eyeshields, Gloves, type N95 (US)

Certyfikaty analizy (CoA)

Poszukaj Certyfikaty analizy (CoA), wpisując numer partii/serii produktów. Numery serii i partii można znaleźć na etykiecie produktu po słowach „seria” lub „partia”.

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PHL89755

Petunidin 3-glucoside chloride

Cyanin chloride ≥90% (HPLC)

Sigma-Aldrich

74397

Cyanin chloride

Peonidin 3-O-glucoside chloride ≥95% (HPLC)

Sigma-Aldrich

40796

Peonidin 3-O-glucoside chloride

Peonidin 3-O-glucoside chloride analytical standard

Supelco

42008

Peonidin 3-O-glucoside chloride

Ping-Hsiao Shih et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 43(10), 1557-1566 (2005-06-21)
Anthocyanins are naturally occurring reddish pigments that abundant in fruits and vegetables. To investigate the mechanistic basis for the anti-tumor properties of anthocyanins, five aglycone (cyanidin, delphinidin, malvidin, pelargonidin, and peonidin) and four glycosylated (cyanidin-3-glucoside, malvidin-3-glucoside, pelargonidin-3-glucoside and peonidin-3-glucoside) anthocyanins
Ellen Silva Lago-Vanzela et al.
Journal of agricultural and food chemistry, 59(24), 13136-13146 (2011-11-25)
The aim of this study was the detailed characterization of the phenolic composition and the determination of the antioxidant activity of the Bordô grape (Vitis labrusca) cultivated in South Brazil. The edible parts of Bordô grapes (flesh and skin) contained
V Amico et al.
Bioresource technology, 99(13), 5960-5966 (2007-12-07)
On the basis of a preliminary screening of seven different samples of Sicilian grape pomace, the 'Nerello Mascalese' sample NM2 was selected for an ethanol preparative extraction. The defatted NM2 EtOH extract was subjected to DPPH() and GAE assays, showing
Xianli Wu et al.
Journal of agricultural and food chemistry, 54(11), 4069-4075 (2006-05-25)
Anthocyanins (ACNs) are water-soluble plant pigments that have important functions in plant physiology as well as possible health effects. Over 100 common foods were screened for ACNs, and 24 of them were found to contain ACNs. Concentrations of total ACNs
Mario Dell'Agli et al.
Journal of agricultural and food chemistry, 53(6), 1960-1965 (2005-03-17)
A moderate consumption of red wine may reduce the risk of cardiovascular diseases via wine-derived phenolic compounds. A variety of biological mechanisms have been proposed for wine-derived phenolic compounds including nitric oxide-mediated vasorelaxation. This study examined whether the vasodilating effect
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Dietary Antioxidants

Antioxidants protect biological systems from oxidative damage produced by oxygen-containing free radicals and from redoxactive transition metal ions such as iron, copper, and cadmium.

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