Dulcioic acid
Dulcioic acid shows a significant inhibitory effect on cytokine production.
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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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Environ Toxicol.2021, doi: 10.1002
Journal of Mushroom2024, 22(4):192-198
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Mol Immunol. 2016, 78:121-132
Arch Biochem Biophys.2020, 687:108384.
Phytomedicine.2024, 128:155527.
FASEB J.2022, 36(7):e22387.
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Phytochemistry. 2000 Apr;53(7):805-10.
Triterpenoids from Tripterygium wilfordii.[Pubmed:
10783986]
METHODS AND RESULTS:
The extract (T(II)) of Tripterygium wilfordii Hook f. afforded four triterpenoids: wilforic acid D (3beta,24-epoxy-2alpha-hydroxy-24R*-ethoxy-29-friedelanoic acid); (E) 3beta,24-epoxy-2-oxo-3alpha-hydroxy-29-friedelanoic acid; (F) 2beta-hydroxy-3-oxo-friedelan-29-oic acid; 29-hydroxy-3-oxo-olean-12-en-28-oic acid and 17 known triterpenoids. Their structures were established on the basis of spectroscopic studies.
CONCLUSIONS:
In a bioactivity analysis, only the known Dulcioic acid compound showed a significant inhibitory effect on cytokine production.
Nat Prod Res. 2009;23(15):1451-6.
Chemical constituents from the fruits of Hippophae rhamnoides.[Pubmed:
19809919]
METHODS AND RESULTS:
Ten compounds were isolated from the fruits of Hippophae rhamnoides. On the basis of spectroscopic and chemical methods, the structures of these compounds were elucidated as hippophae cerebroside (1), oleanolic acid (2), ursolic acid (3), 19-alpha-hydroxyursolic acid (4), Dulcioic acid (5), 5-hydroxymethyl-2-furancarbox-aldehyde (6), cirsiumaldehyde (7), octacosanoic acid (8), palmitic acid (9) and 1-O-hexadecanolenin (10).
CONCLUSIONS:
Among them, 1 was a new compound, and 4-7 and 10 were obtained from the genus for the first time.
