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Cat. No.: HY-N12543

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Peonidin 3-rutinoside

Peonidin 3-rutinoside is an anthocyanin. Peonidin 3-rutinoside is isolated from Lonicera caerulea berries, blackcurrant ethanol extracts, sweet cherry extracts, Berberis boliviana Lechler fruits, blue wheat, sweet and sour cherries, and strawberries. Anthocyanins exert multiple effects, including free radical scavenging activity, anti-inflammatory effects, anticancer effects, and hypoglycemic effects.

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

CAS No.: 27539-32-8
Formula: C₂₈H₃₃ClO₁₅
Molecular Weight:645.01

Storage:

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

Data Sheet (297 KB)

Peonidin 3-rutinoside Chemical Structure

CAS No.: 27539-32-8

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Use of MCE Products

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

Biological Activity
- Description
- In Vitro
Chemical Information
Purity & Documentation
References
Calculators
Help & FAQs
Classifications
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Biological Activity

Description

In Vitro

Anthocyanins possess various health-promoting effects, including free radical scavenging activity, anti-inflammatory effects, anticancer effects, and hypoglycemic effects, and are additionally used as natural colorants in food and non-food fields^[5].

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

Chemical Information

CAS No. 27539-32-8
Molecular Weight 645.01
Formula C₂₈H₃₃ClO₁₅
SMILES

OC1=CC(O)=CC2=C1C=C(C(C3=CC(OC)=C(C=C3)O)=[O+]2)O[C@@H]4O[C@@H]([C@H]([C@@H]([C@H]4O)O)O)CO[C@H]5[C@@H]([C@@H]([C@H]([C@@H](O5)C)O)O)O.[Cl-]
Structure Classification
- Phenols
- Polyphenols
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 (297 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]. Palíková I, et al. Constituents and antimicrobial properties of blue honeysuckle: a novel source for phenolic antioxidants. Journal of agricultural and food chemistry. 2008 Dec 24;56(24):11883-9.

[2]. Nour V, et al. Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration. Food chemistry. 2013 Nov 15;141(2):961-6.

[3]. Turturică M, et al. Investigations on sweet cherry phenolic degradation during thermal treatment based on fluorescence spectroscopy and inactivation kinetics. Food and Bioprocess Technology. 2016 Oct;9(10):1706-15.

[4]. Jiménez CD, et al. Characterisation and preliminary bioactivity determination of Berberis boliviana Lechler fruit anthocyanins. Food Chemistry. 2011 Oct 1;128(3):717-24.

[5]. Abdel-Aal el-SM, et al. Fractionation of blue wheat anthocyanin compounds and their contribution to antioxidant properties. Journal of agricultural and food chemistry. 2008 Dec 10;56(23):11171-7.

[6]. Kim DO, et al. Sweet and sour cherry phenolics and their protective effects on neuronal cells. Journal of agricultural and food chemistry. 2005 Dec 28;53(26):9921-7.

[7]. Marhuenda J, et al. Phenolic composition, antioxidant activity, and in vitro availability of four different berries. Journal of Chemistry. 2016;2016(1):5194901.

Calculators

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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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