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MilliporeSigma

03930590

Protocatechuic acid

primary reference standard

Sinónimos:

3,4-Dihydroxybenzoic acid, Protocatechuic acid

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About This Item

Fórmula lineal:
(HO)2C6H3CO2H
Número de CAS:
Peso molecular:
154.12
Beilstein/REAXYS Number:
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

signalword

Warning

Hazard Classifications

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

target_organs

Respiratory system

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable


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Biochemical pharmacology, 60(3), 307-315 (2000-06-17)
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In vivo protective effect of protocatechuic acid on tert-butyl hydroperoxide-induced rat hepatotoxicity
Liu C-L, et al.
Food And Chemical Toxicology, 40, 635-641 (2002)
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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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