Schisanlignone D
Schisanlignone D is a natural product from Kadsura japonica.
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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.
J Inflamm Res.2022, 15:5347-5359.
Korean J Pain.2021, 34(4):405-416.
Metabolites2023, 13(1), 3.
Appl. Sci.2020, 10(20), 7323.
Mol Neurobiol.2023, 60(12):7196-7207.
Planta Med.2022, a-1876-3009.
Br J Pharmacol.2018, 175(6):902-923
Applied Biological Chemistry2022, 65(85).
Institute of Food Science & Technology2021, 18 December.
Curr Issues Mol Biol.2024, 46(4):3328-3341.
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Chin. J. Chem.,1992, 50(5): 515-520.
Studies on the Constituent of Schisandra Viridis A. C. Sm. in the Northern Guangdong Province. Ⅰ.[Reference:
WebLink]
METHODS AND RESULTS:
The isolation, identification and structure elucidation of three new lignan compounds: Schisanlignone C(1), Schisanlignone D(2) and schisanlignaol D(3) were reported.
CONCLUSIONS:
The absolute configurations of 1, 2 and 3 were assigned by spectral analysis and chemical correlation. Several derivatives of these new lignans, named 2a, 2b, 2c, 3a and 3b were also recorded.
