Naringin 4'-glucoside

Naringin 4'-glucoside
Product Name Naringin 4'-glucoside
CAS No.: 17257-21-5
Catalog No.: CFN95014
Molecular Formula: C33H42O19
Molecular Weight: 742.7 g/mol
Purity: >=98%
Type of Compound: Flavonoids
Physical Desc.: Powder
Source: The fruits of Citrus changshanensis
Solvent: DMSO, Pyridine, Methanol, Ethanol, etc.
Price: $338/5mg
Naringin 4'-glucoside has antioxidant ability.
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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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  • Molecules.2023, 28(4):1785.
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  • Cancers (Basel).2021, 13(9):2223.
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  • Molecules.2020, 25(23):5556.
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  • J Appl Biol Chem2021, 64(3):245-251.
  • Plant Cell Tiss Org2017, 479-486
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    METHODS AND RESULTS:
    In this study, four kinds of fermented liquids with the different alcohol concentrations (1.5%, 4.5%, 7.4% and 9.4%, respectively) were prepared by pomelo peels. The flavonoid contents and antioxidant activities of the pomelo fermented liquids (PFLs) at three different fermentation stages, including the initial pulps (IP) before fermentation, after the main fermentation (MF) and after the post-fermentation (PF) were investigated.
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