Momordicoside L

Momordicoside L
Product Name Momordicoside L
CAS No.: 81348-83-6
Catalog No.: CFN92307
Molecular Formula: C36H58O9
Molecular Weight: 634.9 g/mol
Purity: >=98%
Type of Compound: Triterpenoids
Physical Desc.: Powder
Source: The herbs of Mormodica charantia L.
Solvent: DMSO, Pyridine, Methanol, Ethanol, etc.
Momordicoside L has hypoglycaemic / antihyperglycaemic activities.
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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:

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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    J Agric Food Chem. 2007 Jul 11;55(14):5827-33.
    Effects of processing methods on the proximate composition and momordicosides K and L content of bitter melon vegetable.[Pubmed: 17567143]
    Bitter melon (Mormodica charantia L.) has been associated with health benefits such as hypoglycemic, antiatherogenic, and anti-HIV activities. The vegetable, however, has an unpleasant bitter taste. The purpose of this research was to establish the effect of various processing methods on the moisture, lipid, and protein content of the Sri Lanka variety of bitter melon and to determine the effect of the processing methods on momordicoside K and Momordicoside L contents.
    The processing methods used were frying, blanching, sun drying, oven drying, freeze drying, and bitter masking with five different commercial bitter masking agents. Moisture, lipid, and protein analyses were done using standard AACC methods. Drying decreased moisture content from 92% to 9.5-10.2%. Frying lowered moisture content to 0.8% while increasing lipid content from 3.6 to 67%. Protein content remained unaffected by treatments.
    A liquid chromatography-electrospray ionization-mass spectrometry (LC/ESI/MS) method was used to identify momordicoside K and Momordicoside L in methanolic extracts of fresh and processed samples. Only extracted ion chromatographs for blanched bitter melon and bitter melon with MY 68 agent showed the absence of momordicoside K and Momordicoside L.
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