Product Name 6',7'-Dihydroxybergamottin
CAS No.: 264234-05-1
Catalog No.: CFN98307
Molecular Formula: C21H24O6
Molecular Weight: 372.4 g/mol
Purity: >=98%
Type of Compound: Coumarins
Physical Desc.: Powder
Targets: P450 (e.g. CYP17)
Source: The peels of Citrus maxima
Solvent: Chloroform, Dichloromethane, Ethyl Acetate, DMSO, Acetone, etc.
Price: $438/10mg
6',7'-Dihydroxybergamottin(DHB), a well-known inhibitor of CYP3A4, the inhibition of CYP3A4 activity by DHB includes the inhibition of POR activity, DHB can inhibit nifedipine oxidation in a concentration-dependent manner.
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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.

Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com

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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    Grapefruits were degreened with 3.5 μl/l of ethylene at 21 °C and 80% relative humidity for 72 h, while non-degreened fruits were used as the control. Furthermore, the grapefruits were stored at 11 °C for 3 weeks and then at 21 °C for 2 weeks. Degreening improved the peel colour of the grapefruit without affecting total soluble solids or acidity of the juice. Degreened fruits had significantly more ascorbic acid after 35 days of storage. Degreening had no significant effect on the levels of carotenoids, limonoids and flavonoids as compared to the non-degreened fruits, after 35 days of storage. However, after 7 days, degreened fruits had more limonin and flavonoids and less furocoumarin, namely 6',7'-Dihydroxybergamottin.
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