Catechin 7-O-beta-D-glucopyranosideCAS# 65597-47-9 |
Quality Control & MSDS
Number of papers citing our products
Chemical structure
| Cas No. | 65597-47-9 | SDF | Download SDF |
| PubChem ID | N/A | Appearance | Powder |
| Formula | C21H24O11 | M.Wt | 452.4 |
| Type of Compound | Flavonoids | Storage | Desiccate at -20°C |
| Solubility | Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | ||
| 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. | ||
Catechin 7-O-beta-D-glucopyranoside Dilution Calculator
Catechin 7-O-beta-D-glucopyranoside Molarity Calculator
| 1 mg | 5 mg | 10 mg | 20 mg | 25 mg | |
| 1 mM | 2.2104 mL | 11.0522 mL | 22.1043 mL | 44.2087 mL | 55.2608 mL |
| 5 mM | 0.4421 mL | 2.2104 mL | 4.4209 mL | 8.8417 mL | 11.0522 mL |
| 10 mM | 0.221 mL | 1.1052 mL | 2.2104 mL | 4.4209 mL | 5.5261 mL |
| 50 mM | 0.0442 mL | 0.221 mL | 0.4421 mL | 0.8842 mL | 1.1052 mL |
| 100 mM | 0.0221 mL | 0.1105 mL | 0.221 mL | 0.4421 mL | 0.5526 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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Isolation and Characterization of Antihyperglycemic Compounds from Vigna angularis Extracts.[Pubmed:31613007]
J Food Sci. 2019 Nov;84(11):3172-3178.
Functional foods that inhibit alpha-amylase and alpha-glucosidase activity are effective for regulating the blood glucose level and preventing hyperglycemia. Extracts of adzuki beans (ABs, Vigna angularis), widely eaten in East Asia, can inhibit alpha-amylase and alpha-glucosidase activity. In this study, we identified and evaluated the components in an AB water extract (ABWE) after boiling, which is an essential process for cooking ABs. The ABWE before boiling inhibited alpha-amylase and alpha-glucosidase activity and the boiled ABWE showed slightly stronger inhibitory effects. High-performance liquid chromatography, liquid chromatography-mass spectrometry, and nuclear magnetic resonance analyses identified (+)-Catechin 7-O-beta-D-glucopyranoside (C7G), (+)-epiCatechin 7-O-beta-D-glucopyranoside (E7G), and (+)-catechin as the bioactive components in boiled ABWE. Interestingly, the quantity of E7G significantly increased after boiling (from 0% to 17.1 +/- 1.3%). E7G showed stronger inhibition of alpha-amylase and alpha-glucosidase than C7G; the IC50 values for alpha-amylase were 0.74 +/- 0.04 mg/mL (C7G) and 0.40 +/- 0.09 mg/mL (E7G), and for alpha-glucosidase the IC50 values were 0.085 +/- 0.032 mg/mL (C7G) and 0.051 +/- 0.007 mg/mL (E7G). Our findings suggest that C7G and E7G are the main active components in ABWE as they inhibit alpha-amylase and alpha-glucosidase and their inhibitory effect is not lost after boiling. These results support the effectiveness of boiled ABs in the promotion of health. PRACTICAL APPLICATION: We identified (+)-Catechin 7-O-beta-D-glucopyranoside (C7G), (+)-epiCatechin 7-O-beta-D-glucopyranoside (E7G), and (+)-catechin in adzuki bean extracts and commercially available boiled adzuki bean products. Interestingly, the E7G content was increased by boiling, and this compound showed strong inhibitory activity toward alpha-amylase and alpha-glucosidase. These results support the consumption of boiled adzuki beans to prevent acute rises in blood glucose level.
