Pyrroside B
Pyrroside B shows stronger antioxidative activity than that of α-tocopherol.
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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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J.Food Processing & Preservation2022, jfpp.16666
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Food Science and Technology Research, 2003, 9(2):197-201.
Antioxidative, Antihyaluronidase and Antityrosinase Activities of Some Constituents from the Aerial Part of Piper elongatum VAHL.[Reference:
WebLink]
METHODS AND RESULTS:
Seven known compounds, Pyrroside B (1), swertisin (2), isovitexin (3), isoswertiajaponin (4), vomifoliol (blumenol A) (5), (6S,9R)-roseoside (6) and angelicoidenol (7) were isolated from the methanol (MeOH) extract of the aerial part of Piper elongatum VAHL. and their structures were identified on the basis of physical and spectral data. In addition, the antioxidative activity of 1–4 was evaluated by the ferric thiocyanate method. All these compounds showed stronger antioxidative activity than that of α-tocopherol. Furthermore, the scavenging effects on 1,1-diphenyl-2-picrylhydrazyl (DPPH), the antihyaluronidase and the antityrosinase activities of 1–4, asebogenin (8), 2′,6′-dihydroxy-4′-methoxydihydrochalcone (9), 3-geranyl-4-methoxybenzoic acid (10), 3-geranyl-4-hydroxybenzoic acid (11), nervogenic acid (12) and 2,2-dimethyl-6-carboxyl-8-prenyl-chromene (13), which were previously isolated from the MeOH extract were evaluated.
CONCLUSIONS:
Compounds 4, 8 and 9 showed higher radical scavenging effect than that of L-cysteine, and 4, 8 and 11 exhibited stronger inhibition effect on the activation of hyaluronidase than that of tranilast. Compound 8 indicated almost the same antityrosinase activity as that of kojic acid.
