Peonidin-3-O-glucoside chloride
Peonidin-3-O-glucoside chloride structure
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Common Name | Peonidin-3-O-glucoside chloride | ||
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| CAS Number | 6906-39-4 | Molecular Weight | 498.86 | |
| Density | N/A | Boiling Point | N/A | |
| Molecular Formula | C22H23ClO11 | Melting Point | N/A | |
| MSDS | Chinese USA | Flash Point | N/A | |
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Black rice (Oryza sativa L. indica) pigmented fraction suppresses both reactive oxygen species and nitric oxide in chemical and biological model systems.
J. Agric. Food Chem. 51(18) , 5271-7, (2003) Anthocyanins, present in fruits and vegetables as natural colorants, have been well characterized to possess bioactive properties. Anthocyanin components extracted from black rice (Oryza sativa L. indica) separated by gel filtration and identified using LC-MS... |
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Antioxidant capacities and phenolics levels of French wines from different varieties and vintages.
J. Agric. Food Chem. 49(7) , 3341-8, (2001) Phenolics from grapes and wines can play a role against oxidation and development of atherosclerosis. Levels of phenolics, major catechins [(+)-catechin, (-)-epicatechin, procyanidin dimers B1, B2, B3, and B4], phenolic acids (gallic acid and caffeic acid), c... |
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Peonidin 3-glucoside inhibits lung cancer metastasis by downregulation of proteinases activities and MAPK pathway.
Nutr. Cancer 62(4) , 505-16, (2010) Anthocyanins, present in various vegetables and fruits as a nature colorant, have broad activities including anticarcinogenesis and antimutagenesis, which are generally attributed to their antioxidant activities. However, limited studies have been available c... |
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Cyanidin 3-glucoside and peonidin 3-glucoside inhibit tumor cell growth and induce apoptosis in vitro and suppress tumor growth in vivo.
Nutr. Cancer 53(2) , 232-43, (2005) Dietary polyphenols, including anthocyanins, are suggested to be involved in the protective effects of fruits and vegetables against cancer. However, anticancer effects of peonidin 3-glucoside have not been clearly demonstrated, with only limited studies bein... |
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Oxygen radical absorbing capacity of anthocyanins. Wang, H., et al.
J. Agric. Food Chem. 45 , 304-309, (1997)
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Identification of phenolic compounds isolated from pigmented rices and their aldose reductase inhibitory activities. Yawadio, R., et al.
Food Chem. 101 , 1616-1625, (2006)
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Accumulation of peonidin 3-glucoside enhanced by osmotic stress in grape (Vitis vinifera L.) cell suspension. Do, C.B. and Cormier, F.
Plant Cell Tissue Organ Cult. 24 , 49-54, (1991)
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