4'-O-Methylochnaflavone | CAS:49619-87-6

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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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Suppression of mouse lymphocyte proliferation in vitro by naturally-occurring biflavonoids.[Pubmed: 7623623]

In a continuing effort to investigate biological activities of flavonoids, nine biflavonoids, isolated from three plant sources were evaluated for their suppressive effects on mouse lymphocyte proliferation.
METHODS AND RESULTS:
The biflavonoids tested were amentoflavone, bilobetin, ginkgetin, isoginkgetin, sciadopitysin, ochnaflavone, 4'-O-Methylochnaflavone, cryptomerin B and isocryptomerin. At 10 uM, several biflavonoids such as ginkgetin, isoginkgetin, ochnaflavone, cryptomerin B and isocryptomerin showed the suppressive activity against lymphocyte proliferation induced by Con A or LPS. Apigenin (flavone) and quercetin (flavonol) were suppressive against Con A-induced lymphocyte proliferation, but not against LPS-induced lymphocyte proliferation at the same concentration range. Biflavonoids were found to be irreversible inhibitors of lymphocyte proliferation.
CONCLUSIONS:
This is the first report describing the suppressive effects of naturally-occurring biflavonoids against lymphocyte proliferation.

Product Name	4'-O-Methylochnaflavone
CAS No.:	49619-87-6
Catalog No.:	CFN93227
Molecular Formula:	C₃₁H₂₀O₁₀
Molecular Weight:	552.49 g/mol
Purity:	>=98%
Type of Compound:	Flavonoids
Physical Desc.:	Powder
Source:	The leaves of Ginkgo biloba L.
Solvent:	Chloroform, Dichloromethane, Ethyl Acetate, DMSO, Acetone, etc.
Price: