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Palmitic acid-1-13C

CAS# 57677-53-9

Palmitic acid-1-13C

Catalog No. BCC8229----Order now to get a substantial discount!

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Chemical structure

Palmitic acid-1-13C

3D structure

Chemical Properties of Palmitic acid-1-13C

Cas No. 57677-53-9 SDF Download SDF
PubChem ID 9881577 Appearance Powder
Formula C16H32O2 M.Wt 256.4
Type of Compound N/A Storage Desiccate at -20°C
Solubility Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc.
Chemical Name hexadecanoic acid
SMILES CCCCCCCCCCCCCCCC(=O)O
Standard InChIKey IPCSVZSSVZVIGE-LOYIAQTISA-N
Standard InChI InChI=1S/C16H32O2/c1-2-3-4-5-6-7-8-9-10-11-12-13-14-15-16(17)18/h2-15H2,1H3,(H,17,18)/i16+1
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.
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.
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.

Palmitic acid-1-13C Dilution Calculator

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Palmitic acid-1-13C Molarity Calculator

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Preparing Stock Solutions of Palmitic acid-1-13C

1 mg 5 mg 10 mg 20 mg 25 mg
1 mM 3.9002 mL 19.5008 mL 39.0016 mL 78.0031 mL 97.5039 mL
5 mM 0.78 mL 3.9002 mL 7.8003 mL 15.6006 mL 19.5008 mL
10 mM 0.39 mL 1.9501 mL 3.9002 mL 7.8003 mL 9.7504 mL
50 mM 0.078 mL 0.39 mL 0.78 mL 1.5601 mL 1.9501 mL
100 mM 0.039 mL 0.195 mL 0.39 mL 0.78 mL 0.975 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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References on Palmitic acid-1-13C

Palmitic acid is an intracellular signaling molecule involved in disease development.[Pubmed:30968170]

Cell Mol Life Sci. 2019 Apr 9. pii: 10.1007/s00018-019-03092-7.

Emerging evidence shows that palmitic acid (PA), a common fatty acid in the human diet, serves as a signaling molecule regulating the progression and development of many diseases at the molecular level. In this review, we focus on its regulatory roles in the development of five pathological conditions, namely, metabolic syndrome, cardiovascular diseases, cancer, neurodegenerative diseases, and inflammation. We summarize the clinical and epidemiological studies; and also the mechanistic studies which have identified the molecular targets for PA in these pathological conditions. Activation or inactivation of these molecular targets by PA controls disease development. Therefore, identifying the specific targets and signaling pathways that are regulated by PA can give us a better understanding of how these diseases develop for the design of effective targeted therapeutics.

Exploring the chemical and bioactive properties of Hibiscus sabdariffa L. calyces from Guinea-Bissau (West Africa).[Pubmed:30957799]

Food Funct. 2019 Apr 8.

Different external factors influence the chemical characteristics of natural products, varying according to the geographic origin. The present study determined the nutritional and chemical composition of Hibiscus sabdariffa L. dried calyces (Guinea-Bissauan origin), as well as the phenolic composition, antioxidant, anti-inflammatory, cytotoxicity and antimicrobial activity of its infusion and hydroethanolic extracts. Among the chemical components, glucose and quinic acid showed the major concentration for sugars and organic acids, respectively. Palmitic acid and alpha-tocopherol were the most abundant lipophilic compounds. The individual phenolic compounds were analysed through HPLC-DAD-ESI/MS. Thirteen compounds were identified in the hydroethanolic extract, while twelve were identified in the infusion, 3-O-caffeoylquinic acid being the major non-anthocyanin compound. Three anthocyanins were identified, delphinidin-3-O-sambubioside being the most abundant. Both extracts showed promising results in all the bioactive assays. This study exhibited the beneficial properties of H. sabdariffa and also emphasized the potential applications of this plant in different industrial sectors.

Butia odorata Barb. Rodr. extract inhibiting the growth of Escherichia coli in sliced mozzarella cheese.[Pubmed:30956348]

J Food Sci Technol. 2019 Mar;56(3):1663-1668.

The aims of this study were to verify the occurrence of Escherichia coli in sliced mozzarella cheese marketed in Pelotas city, Brazil and perform the phenotypic and genotypic characterization of the isolates. Besides that, evaluate the susceptibility of E. coli to Butia odorata extract, characterize it chemically, and apply the extract in sliced mozzarella cheese contaminated experimentally with E. coli. Escherichia coli was isolated in 5% (4/80) of cheese samples, but no gene used as marker for E. coli O157:H7 or virulence genes were detected. The isolates were susceptible to B. odorata extract (MIC 15 mg mL(-1) and MBC 29-58 mg mL(-1)), and the major compounds present in the extract were Z-10-Pentadecenol (80.1%) and Palmitic acid (19.4%). In cheese, after 72 h there was a significant difference between control (2.8 log CFU cm(-2)) and treated samples with MIC, 2 x MIC, 4 x MIC and 8 x MIC (1.3, 1.4, 1.6 and 0.5 log CFU cm(-2), respectively). The isolation of E. coli in cheese indicates fecal contamination and poor hygienic practices. Butia odorata extract showed antimicrobial activity against E. coli both in vitro and in situ, indicating that it can be a good alternative for inhibiting the growth of this microorganism in sliced cheese.

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