Cyanidin 

Cyanidin is an orally active antioxidant and enzyme inhibitor. Cyanidin has IC₅₀ values of 90 μM and 60 μM against PGHS-1 and PGHS-2, respectively. Cyanidin exhibits excellent antioxidant and anti-inflammatory activities, scavenges free radicals, inhibits lipid peroxidation, and protects DNA from cleavage. Cyanidin can be used in the research of inflammatory diseases^[1][2][3].

Cyanidin (2 μM; 21 min) inhibits lipid peroxidation in a liposomal model system with 57% inhibition at 2 μM, showing antioxidant activity comparable to commercial antioxidants BHA and BHT and superior to vitamin E^[2].
Cyanidin (5-30 μM) scavenges DPPH radicals in a concentration-dependent manner^[3].
Cyanidin (0.1-1 μM) scavenges O2⁻ radicals in a concentration-dependent manner^[3].
Cyanidin (100-400 μM) protects DNA from H₂O₂-induced damage^[3].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

287.24

C₁₅H₁₁O₆⁺

13306-05-3

OC1=CC2=[O+]C(C3=CC=C(O)C(O)=C3)=C(O)C=C2C(O)=C1

Room temperature in continental US; may vary elsewhere.

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

• [1]. Noda Y, et al. Antioxidant activities of pomegranate fruit extract and its anthocyanidins: delphinidin, cyanidin, and pelargonidin. J Agric Food Chem. 2002;50(1):166-171.  [Content Brief]

  [2]. Wang H, et al. Antioxidant and antiinflammatory activities of anthocyanins and their aglycon, cyanidin, from tart cherries. J Nat Prod. 1999;62(2):294-296.  [Content Brief]

  [3]. Acquaviva R, et al. Cyanidin and cyanidin 3-O-beta-D -glucoside as DNA cleavage protectors and antioxidants. Cell Biol Toxicol. 2003 Aug;19(4):243-52.  [Content Brief]