3-Geranyl-4-methoxybenzoic acid
3-Geranyl-4-methoxybenzoic acid exhibits stronger inhibition effect on the activation of hyaluronidase than that of tranilast.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
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The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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Food Science and Technology International, Tokyo.2003 May 1;9(2):197-201.
Antioxidative, Antihyaluronidase and Antityrosinase Activities of Some Constituents from the Aerial Part of Piper elongatum VAHL.[Reference:
WebLink]
METHODS AND RESULTS:
The scavenging effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH), the antihyaluronidase and the antityrosinase activities of 1–4, asebogenin (8), 2′,6′-dihydroxy-4′-methoxydihydrochalcone (9), 3-Geranyl-4-methoxybenzoic acid (10), 3-geranyl-4-hydroxybenzoic acid (11), nervogenic acid (12) and 2,2-dimethyl-6-carboxyl-8-prenyl-chromene (13), which were previously isolated from the MeOH extract were evaluated.
CONCLUSIONS:
Compounds 4, 8 and 9 showed higher radical scavenging effect than that of L-cysteine, and 4, 8 and 11 exhibited stronger inhibition effect on the activation of hyaluronidase than that of tranilast. Compound 8 indicated almost the same antityrosinase activity as that of kojic acid.
Food Science and Technology Research.1997;3(3):285-289.
Antioxidative Constituents from the Aerial Part of Piper elongatum VAHL.[Reference:
WebLink]
METHODS AND RESULTS:
Six aromatic compounds, asebogenin (1), 2',6'-dihydroxy-4'-methoxydihydrochalcone (2), 3-Geranyl-4-methoxybenzoic acid (3), 3-geranyl-4-hydroxybenzoic acid (4), nervogenic acid (5) and 2,2-dimethyl-6-carboxyl-8-prenyl-chromene (6) were isolated from the methanol extract of the aerial part of Piper elongatum VAHL., whose leaves are used as a folk medicine in South America. The structures of 1-6 were elucidated by MS, 1H-NMR and 13C-NMR spectroscopies, and chemical evidence.
CONCLUSIONS:
Among these compounds, 1 showed stronger antioxidative activity than that of α-tocopherol, and 4 and 5 exhibited higher activity than that of t-butyl-4-hydroxyanisole (BHA) using the ferric thiocyanate method.
