Stellasterol
Stellasterol is a nartural product from Ganoderma lucidum.
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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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Sci. Rep.2015, 14-23
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Zhong Yao Cai. 2014 Jul;37(7):1187-9.
Study on chemical constituents from crop pathogenic fungus active fraction of Wisteria sinensis tumor.[Pubmed:
25566653]
To study the chemical constituents from the crop pathogenic fungus active fraction of Wisteria sinensis tumor.
METHODS AND RESULTS:
The chemical constituents were extracted of different concentrations and isolated by silica gel and Sephadex LH-20 column. The chemical structures of components were further elucidated by the physicochemical characters and MS, NMR spectral data.
Ten compounds were isolated and identified as dibutyl phthalate (1), diacetonealcohol (2), pinoresinol (3), Stellasterol (4), oleanolic acid (5), olean-12-ene-3-oxo-22,24-diol (6), betulinic acid (7), 2',4',4-hydroxy-chalcone (8), avicularin (9) and quercetin-3-O-β-D-glucopyranoside (10).
CONCLUSIONS:
All the compounds are isolated from the genus for the first time.
