Neohesperidin
Neohesperidin structure
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Common Name | Neohesperidin | ||
|---|---|---|---|---|
| CAS Number | 13241-33-3 | Molecular Weight | 610.561 | |
| Density | 1.7±0.1 g/cm3 | Boiling Point | 933.7±65.0 °C at 760 mmHg | |
| Molecular Formula | C28H34O15 | Melting Point | 239-243ºC | |
| MSDS | Chinese USA | Flash Point | 306.7±27.8 °C | |
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Comparative metabolic and transcriptional analysis of a doubled diploid and its diploid citrus rootstock (C. junos cv. Ziyang xiangcheng) suggests its potential value for stress resistance improvement.
BMC Plant Biol. 15 , 89, (2015) Polyploidy has often been considered to confer plants a better adaptation to environmental stresses. Tetraploid citrus rootstocks are expected to have stronger stress tolerance than diploid. Plenty of doubled diploid citrus plants were exploited from diploid ... |
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Ougan (Citrus reticulata cv. Suavissima) flavedo extract suppresses cancer motility by interfering with epithelial-to-mesenchymal transition in SKOV3 cells.
Chin. Med. 10 , 14, (2015) Ougan (Citrus reticulata cv. Suavissima) flavedo extract (OFE) exhibited potential anti-tumor effects with unclear underlying mechanisms. This study aims to evaluate the potential anti-metastatic activities of OFE on human ovarian cancer cells, and investigat... |
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Hesperidin, nobiletin, and tangeretin are collectively responsible for the anti-neuroinflammatory capacity of tangerine peel (Citri reticulatae pericarpium).
Food Chem. Toxicol. 71 , 176-82, (2014) Inhibiting microglial activation-mediated neuroinflammation has become a convincing target for the development of functional foods to treat neurodegenerative diseases. Tangerine peel (Citri reticulatae pericarpium) has potent anti-inflammatory capacity; howev... |
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Flavonoid composition and antioxidant activities of Chinese local pummelo (Citrus grandis Osbeck.) varieties.
Food Chem. 161 , 230-8, (2014) China is one of the most important diversity centres of the genus Citrus L. and is particularly rich in pummelo germplasm. In this study, the flavonoids in the peels and pulps of 28 Chinese local pummelos and four grapefruits were determined by optimised Ultr... |
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Amino acid, mineral, and polyphenolic profiles of black vinegar, and its lipid lowering and antioxidant effects in vivo.
Food Chem. 168 , 63-9, (2014) Black vinegar (BV) contains abundant essential and hydrophobic amino acids, and polyphenolic contents, especially catechin and chlorogenic acid via chemical analyses. K and Mg are the major minerals in BV, and Ca, Fe, Mn, and Se are also measured. After a 9-w... |
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UHPLC-UV method for the determination of flavonoids in dietary supplements and for evaluation of their antioxidant activities.
J. Pharm. Biomed. Anal. 102 , 468-75, (2015) A simple and rapid ultra-high performance liquid chromatographic (UHPLC) method coupled with an ultraviolet detector (UV) has been developed and validated for the separation and determination of 14 major flavonoids ((±)-catechin, (-)-epicatechin, glycitin, (-... |
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Determination of eight artificial sweeteners and common Stevia rebaudiana glycosides in non-alcoholic and alcoholic beverages by reversed-phase liquid chromatography coupled with tandem mass spectrometry.
Anal. Bioanal. Chem 407(5) , 1505-12, (2015) The method for the determination of acesulfame-K, saccharine, cyclamate, aspartame, sucralose, alitame, neohesperidin dihydrochalcone, neotame and five common steviol glycosides (rebaudioside A, rebaudioside C, steviol, steviolbioside and stevioside) in soft ... |
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The impact of drying techniques on phenolic compound, total phenolic content and antioxidant capacity of oat flour tarhana.
Food Chem. 194 , 587-94, (2015) In this study, the changes in phenolic composition, total phenolic content, and antioxidant capacity of tarhanas supplemented with oat flour (OF) at the levels of 20-100% (w/w) after three drying treatments (sun-, oven-, and microwave drying) were investigate... |
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Determination of nine high-intensity sweeteners in various foods by high-performance liquid chromatography with mass spectrometric detection.
Anal. Bioanal. Chem 400 , 2159-72, (2011) An analytical procedure involving solid-phase extraction (SPE) and high-performance liquid chromatography-mass spectrometry has been developed for the determination of nine high-intensity sweeteners authorised in the EU; acesulfame-K (ACS-K), aspartame (ASP),... |
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The composition of volatile aroma components, flavanones, and polymethoxylated flavones in Shiikuwasha (Citrus depressa Hayata) peels of different cultivation lines.
J. Agric. Food Chem. , (2012) Citrus peels are important sources of various pleasant aroma compounds and valuable bioactive substances. To investigate differences in the composition and content of Shiikuwasha (Citrus depressa Hayata) peels from different cultivation lines, the composition... |