Forsythoside I
Forsythoside I is a natural product from forsythia suspense (thunb.) vahl.
Inquire / Order:
manager@chemfaces.com
Technical Inquiries:
service@chemfaces.com
Tel:
+86-27-84237783
Fax:
+86-27-84254680
Address:
1 Building, No. 83, CheCheng Rd., Wuhan Economic and Technological Development Zone, Wuhan, Hubei 430056, PRC
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.
Universite de Bordeaux2017, 2017BORD0867
Molecules.2019, 24(23):E4303
Biochem Biophys Res Commun.2020, 522(1):40-46
Phytochemistry2018, 15:83-92
Am J Chin Med.2015, 30:1-22
Cell Physiol Biochem.2019, 52(6):1255-1266
Phys Chem Chem Phys.2018, 20(23):15986-15994
Acta Physiologiae Plantarum2015, 37:1736
J Ethnopharmacol.2020, 249:112381
Nutrients.2018, 10(7)
Related and Featured Products
Molecules. 2009 Mar 25;14(3):1324-31.
New phenylethanoid glycosides from the fruits of forsythia suspense (thunb.) vahl.[Pubmed:
19325526 ]
METHODS AND RESULTS:
Forsythoside H, Forsythoside I, Forsythoside J (1-3), three new caffeoyl phenylethanoid glycosides (CPGs), were isolated from the fruits of Forsythia suspense (Thunb.) Vahl., together with six known phenylethanoid glycosides: Forsythoside A (4), Forsythoside F (5), Forsythoside E (6), 2-(3,4-dihydroxyphenyl)ethyl-beta-D-glucopyranoside (7), phenethyl alcohol beta-D-xylo-pyranosyl-(1-->6)-beta-D-glucopyranoside (8) and calceolarioside B (9).
CONCLUSIONS:
Their structures were determined by spectroscopic and chemical methods.
