[501-36-0] Resveratrol AKSci J10118

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J10118
Resveratrol, >99% (HPLC)

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3,4',5-Trihydroxy-trans-stilbene

5-[(1E)-2-(4-Hydroxyphenyl)ethenyl]-1,3-benzenediol

trans-Resveratrol

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IDENTITY
CAS Number:	[501-36-0]
MDL Number:	MFCD00133799
MF:	C14H12O3
MW:	228.24

SPECIFICATIONS & PROPERTIES
Purity:	>99% (HPLC)
Available Spectra:	NMR, LCMS, FT-IR, HPLC, ROI
Physical Form:	White to off-white to light yellow powder
Melting Point:	268-273°C
Long-Term Storage:	Store long-term at -20°C
UN #:	Not hazmat

BIOLOGICAL INFO
Solubility:	DMSO: 46mg/mL; H2O: <1mg/mL; EtOH: <1mg/mL; Acetone: 50mg/mL
Application(s):	Enzyme Inhibitor; Platelet Aggregation Inhibitor; Selective COX-1 Inhibitor
Form:	Free Base

REVIEW
Resveratrol suppresses NF-kappaB (NF-kappaB) activation in HSV infected cells. Reports have indicated that HSV activates NF-kappaB during productive infection and this may be an essential aspect of its replication scheme.

REFERENCES

[1]	Farina A, Ferranti C, Marra C: An improved synthesis of resveratrol. Nat Prod Res. 2006 Mar;20(3):247-52.
[2]	Renaud S, Ruf JC: The French paradox: vegetables or wine. Circulation. 1994 Dec;90(6):3118-9.
[3]	Wang Y, Catana F, Yang Y, Roderick R, van Breemen RB: An LC-MS method for analyzing total resveratrol in grape juice, cranberry juice, and in wine. J Agric Food Chem. 2002 Jan 30;50(3):431-5.
[4]	Lyons MM, Yu C, Toma RB, Cho SY, Reiboldt W, Lee J, van Breemen RB: Resveratrol in raw and baked blueberries and bilberries. J Agric Food Chem. 2003 Sep 24;51(20):5867-70.