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Cat. No.: HY-N17675

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(17:0)-Anacardic acid

(17:0)-Anacardic acid is a phenolic compound. (17:0)-Anacardic acid can be isolated from the hulls of pistachios (Pistacia vera L.).

For research use only. We do not sell to patients.

CAS No.: 20261-39-6
Formula: C₂₄H₄₀O₃
Molecular Weight:376.57

Storage:

Please store the product under the recommended conditions in the Certificate of Analysis.

Data Sheet (261 KB)

(17:0)-Anacardic acid Chemical Structure

CAS No.: 20261-39-6

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Use of MCE Products

Strong Fluorescence Signal / Multi-Disciplinary Applications / High Fluorescence Specificity

Biological Activity

Description

(17:0)-Anacardic acid is a phenolic compound. (17:0)-Anacardic acid can be isolated from the hulls of pistachios (Pistacia vera L.)^[1].

Chemical Information

CAS No. 20261-39-6
Molecular Weight 376.57
Formula C₂₄H₄₀O₃
SMILES

O=C(C1=C(CCCCCCCCCCCCCCCCC)C=CC=C1O)O
Structure Classification
- Ketones, Aldehydes, Acids
Initial Source
Shipping

Room temperature in continental US; may vary elsewhere.
Storage

Please store the product under the recommended conditions in the Certificate of Analysis.

Purity & Documentation

Select Batch:

Purity: 99.98%

Assay: 99.98%

ee.: 99.98%

Data Sheet (261 KB)
COA (2659 KB)
Elemental Analysis Report (2659 KB)
HNMR (2659 KB)
CNMR (2659 KB)
RP-HPLC (2659 KB)
NP-HPLC (2659 KB)
MS (2659 KB)
LCMS (2659 KB)
IR (2659 KB)
GC (2659 KB)
OR (2659 KB)
SDS-PAGE (2659 KB)
SEC-HPLC (2659 KB)
Other Report (2659 KB)
Handling Instructions (2659 KB)

References

[1]. Erşan S, et al. Identification of Phenolic Compounds in Red and Green Pistachio (Pistacia vera L.) Hulls (Exo- and Mesocarp) by HPLC-DAD-ESI-(HR)-MS(n). J Agric Food Chem. 2016 Jul 6;64(26):5334-44. [Content Brief]

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Help & FAQs

How should lyophilized recombinant proteins be reconstituted and stored?

1. Before opening the cap, centrifuge the vial at 13000 rpm for 20-30 seconds. This step will ensure that any lyophilized powder that may have adhered to the cap or walls is collected at the bottom of the vial, minimizing the risk of product loss.

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100 mg

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