Phytic acid
Catalog No: CFN99792
Phytic acid is the principal storage form of phosphorus in many plant tissues, especially bran and seeds. It can act as a cofactor in DNA repair by nonhomologous end-joining. It is a trypsin inhibitor, has chelating, antioxidant, anti-inflammatory, and neuroprotective effects, it forms an iron chelate which greatly accelerates Fe2+-mediated oxygen reduction yet blocks iron-driven hydroxyl radical generation and suppresses lipid peroxidation. High concentrations of phytic acid prevent browning and putrefaction of various fruits and vegetables by inhibiting polyphenol oxidase, it may be a substitute for presently employed preservatives.
Phytic acid sodium salt hydrate
Catalog No: CFN99793
Phytic acid sodium salt has inhibitory effect on the activity of the digestive protease and α‐amylase in rohu, Labeo rohita, catla, Catla catla, and mrigal, Cirrhinus mrigala . The sodium salt of phytic acid may have a role in both the prevention and treatment of many forms of cancer.
Phytol
Catalog No: CFN99630
Phytol, a diterpene alcohol from chlorophyll widely used as a food additive and in medicinal fields, shows antinociceptive, antioxidant ,anti-inflammatory, antimicrobial, antileishmanial, cytotoxicity and antiallergic effects. It is a specific activator of PPARα, it interacts with GABAA receptor, probably at the receptor subtypes that mediate benzodiazepines effects. Phytol attenuates the inflammatory response by inhibiting neutrophil migration that is partly caused by reduction in IL-1β and TNF-α levels and oxidative stress.
Picein
Catalog No: CFN70398
Total phenolic glycosides, fragilin, Picein, salicortin, tremulacin, and tremuloidin all correlated positively with shoot length in glasshouse plants on a carbon-biased balance, and male willows had generally lower levels of phenolic glycosides than females.
