4',5-DihydroxyflavoneCAS# 6665-67-4 |
Quality Control & MSDS
Number of papers citing our products
Chemical structure
3D structure
| Cas No. | 6665-67-4 | SDF | Download SDF |
| PubChem ID | 165521 | Appearance | Yellow powder |
| Formula | C15H10O4 | M.Wt | 254.2 |
| Type of Compound | Flavonoids | Storage | Desiccate at -20°C |
| Solubility | Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | ||
| Chemical Name | 5-hydroxy-2-(4-hydroxyphenyl)chromen-4-one | ||
| SMILES | C1=CC2=C(C(=C1)O)C(=O)C=C(O2)C3=CC=C(C=C3)O | ||
| Standard InChIKey | OKRNDQLCMXUCGG-UHFFFAOYSA-N | ||
| General tips | For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months. We recommend that you prepare and use the solution on the same day. However, if the test schedule requires, the stock solutions can be prepared in advance, and the stock solution must be sealed and stored below -20℃. In general, the stock solution can be kept for several months. Before use, we recommend that you leave the vial at room temperature for at least an hour before opening it. |
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| About Packaging | 1. The packaging of the product may be reversed during transportation, cause the high purity compounds to adhere to the neck or cap of the vial.Take the vail out of its packaging and shake gently until the compounds fall to the bottom of the vial. 2. For liquid products, please centrifuge at 500xg to gather the liquid to the bottom of the vial. 3. Try to avoid loss or contamination during the experiment. |
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| Shipping Condition | Packaging according to customer requirements(5mg, 10mg, 20mg and more). Ship via FedEx, DHL, UPS, EMS or other couriers with RT, or blue ice upon request. | ||
| Description | 4',5-Dihydroxyflavone is a soybean LOX-1 and yeast α-Glucosidase inhibitor, with an Ki of 102.6 μM for soybean LOX-1 and an IC50 of 66 μM for yeast α-glucosidase. |
| Targets | LOX |
| Structure Identification | J Agric Food Chem. 2005 May 18;53(10):4258-63.Human gut microbial degradation of flavonoids: structure-function relationships.[Pubmed: 15884869]
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4',5-Dihydroxyflavone Dilution Calculator
4',5-Dihydroxyflavone Molarity Calculator
| 1 mg | 5 mg | 10 mg | 20 mg | 25 mg | |
| 1 mM | 3.9339 mL | 19.6696 mL | 39.3391 mL | 78.6782 mL | 98.3478 mL |
| 5 mM | 0.7868 mL | 3.9339 mL | 7.8678 mL | 15.7356 mL | 19.6696 mL |
| 10 mM | 0.3934 mL | 1.967 mL | 3.9339 mL | 7.8678 mL | 9.8348 mL |
| 50 mM | 0.0787 mL | 0.3934 mL | 0.7868 mL | 1.5736 mL | 1.967 mL |
| 100 mM | 0.0393 mL | 0.1967 mL | 0.3934 mL | 0.7868 mL | 0.9835 mL |
| * Note: If you are in the process of experiment, it's necessary to make the dilution ratios of the samples. The dilution data above is only for reference. Normally, it's can get a better solubility within lower of Concentrations. | |||||
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Human gut microbial degradation of flavonoids: structure-function relationships.[Pubmed:15884869]
J Agric Food Chem. 2005 May 18;53(10):4258-63.
The relationship between chemical structure and gut microbial degradation rates of 14 flavonoids, flavone, apigenin, chrysin, naringenin, kaempferol, genistein, daidzein, daidzin, puerarin, 7,4'-dihydroxyflavone, 6,4'-dihydroxyflavone, 5,4'-dihydroxyflavone, 5,3'-dihydroxyflavone, and 4'-hydroxyflavone, was investigated by anaerobically fermenting the flavonoids with human gut microflora (n = 11 subjects). Degradation rates for the 5,7,4'-trihydroxyl flavonoids, apigenin, genistein, naringenin, and kaempferol, were significantly faster than the other structural motifs. Puerarin was resistant to degradation by the gut microflora. Extensive degradation of flavonoids by gut microflora may result in lower overall bioavailability than those flavonoids that are slowly degraded because rapidly degrading flavonoids are less likely to be absorbed intact.
