Angelol H
Angelol H is a natural product from Angelica sinensis.
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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.
Appl Biochem Biotechnol.2022, s12010-022-04166-2.
Chem Pharm Bull (Tokyo).2017, 65(9):826-832
Front Pharmacol.2019, 10:1226
New Journal of Chemistry2019, 43:12538-12547
Journal of Applied Pharmaceutical Science2022, 0(00), pp:001-007
South African J of Plant&Soil2018, 29-32
J Agric Food Chem.2024, 72(40):22237-22249.
BMC Complement Altern Med.2017, 17(1):384
J Biochem Mol Toxicol.2017, 31(9)
J Nat Prod.2022, 85(5):1351-1362.
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Arch Pharm Res. 2002 Feb;25(1):53-6.
A new coumarin from the stem of Angelica dahurica.[Pubmed:
11885692]
One new and three known coumarins were isolated from the CHCl3 soluble fraction of Angelica dahurica stem.
METHODS AND RESULTS:
On the basis of spectral data, the structures of the isolated compounds were determined to be scopoletin, angelol I, Angelol H and 6-[(1S), 2(R)-2, 3-dihydroxy-1-methoxy-3-methylbutyl]-7-methoxycoumarin; the latter being isolated for the first time from a plant source.
