1182-42-9
Chemical Structure
Cholesterol n-Octanoate
- CAS No.: 1182-42-9
- Formula:C35H60O2
- Molecular Weight:512.85
IUPAC Name: (3S,8S,9S,10R,13R,14S,17R)-10,13-dimethyl-17-((R)-6-methylheptan-2-yl)-2,3,4,7,8,9,10,11,12,13,14,15,16,17-tetradecahydro-1H-cyclopenta[a]phenanthren-3-yl octanoate
InChIKey: SKLBBRQPVZDTNM-SJTWHRLHSA-N
SMILES: CCCCCCCC(=O)O[C@H]1CC[C@@]2(C)C(=CC[C@H]3[C@@H]4CC[C@H]([C@H](C)CCCC(C)C)[C@@]4(C)CC[C@@H]32)C1
Biological Activity: Cholesterol n-Octanoate is an organic compound belonging to the class of esters. It is formed from the reaction between cholesterol and caprylic acid. Cholesterol n-octanoate has various applications in the pharmaceutical industry, notably as a bioactive compound with potential research potential to improve a range of medical conditions, such as high cholesterol and inflammation-related diseases. Additionally, it has potential applications as a food additive to improve texture and stability.
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Cholesterol n-Octanoate | 98.0% | Cholesterol n-Octanoate is an organic compound belonging to the class of esters. It is formed from the reaction between cholesterol and caprylic acid. Cholesterol n-octanoate has various applications in the pharmaceutical industry, notably as a bioactive compound with potential research potential to improve a range of medical conditions, such as high cholesterol and inflammation-related diseases. Additionally, it has potential applications as a food additive to improve texture and stability. | ||||||||||||||||||||
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Cholesterol n-Octanoate (Standard) | ≥98% | Cholesterol n-Octanoate (Standard) is the analytical standard of Cholesterol n-Octanoate. This product is intended for research and analytical applications. Cholesterol n-Octanoate is an organic compound belonging to the class of esters. It is formed from the reaction between cholesterol and caprylic acid. Cholesterol n-octanoate has various applications in the pharmaceutical industry, notably as a bioactive compound with potential research potential to improve a range of medical conditions, such as high cholesterol and inflammation-related diseases. Additionally, it has potential applications as a food additive to improve texture and stability. | ||||||||||||||||||||
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