Kaempferol-3-O-β-D-(6''-O-coumaryl) glycoside has antioxidant activity and α-glucosidase inhibitory effects, it could potentially be used for food additives and the development of useful natural compounds.
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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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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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Isolation and identification of sea buckthorn (Hippophae rhamnoides) phenolics with antioxidant activity and α-glucosidase inhibitory effect.[Pubmed: 21142100
This study was performed to evaluate the antioxidant and α-glucosidase inhibitory effects from the extract, fractions, and isolated compounds of sea buckthorn leaves.
METHODS AND RESULTS:
Six compounds, kaempferol-3-O-β-d-(6′′-O-coumaryl) glycoside, 1-feruloyl-β-d-glucopyranoside, isorhamnetin-3-O-glucoside, quercetin 3-O-β-d-glucopyranoside, quercetin 3-O-β-d-glucopyranosyl-7-O-α-l-rhamnopyranoside, and isorhamnetin-3-O-rutinoside, were isolated from sea buckthorn leaf extracts. The butanol fraction (EC50 = 1.81 μg/mL) along with quercetin 3-O-β-d-glucopyranoside (EC50 = 1.86 μg/mL) had a higher DPPH radical-scavenging activity and showed stronger reducing power (OD700 = 1.83 and 1.78, respectively). The butanol fraction (477 mg GAE/g) contained the highest amount of phenolic compounds and also the most powerful α-glucosidase inhibitory effect (86%) at 5 μg/mL.
The results indicate that sea buckthorn leaf extracts could potentially be used for food additives and the development of useful natural compounds.