501-36-0, 61434-67-1; 36469-58-6; 204076-78-8 Resveratrol AKSci J10118
 
 
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  J10118    AKSci Purity Plus
Resveratrol
, >99% (HPLC), powder
 
3,4',5-Trihydroxy-trans-stilbene




IDENTITY
CAS Number:501-36-0, 61434-67-1; 36469-58-6; 204076-78-8
MDL Number:MFCD00133799
MF:C14H12O3
MW:228.24
SPECIFICATIONS & PROPERTIES
Min. Purity Spec:>99% (HPLC), powder
Physical Form (at 20°C):Solid
Melting Point:268-273°C
Long-Term Storage:Store long-term at -20°C
DOT/IATA TRANSPORT INFORMATION
Not hazardous material

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.

GLOBALLY HARMONIZED SYSTEM (GHS)

Pictograms

Signal Word
Warning

Hazard Statements
H319

Precautionary Statements
P264; P280; P305+P351+P338; P337+P313


Current as of January 30, 2023

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CATEGORIES

 APIs and Bioactives > Natural Products, Stilbenoids


PubChem