Cart
sales@molnova.com
1-Methoxyphaseollidin
CAS No. 65428-13-9
1-Methoxyphaseollidin( —— )
Catalog No. M31547 CAS No. 65428-13-9
1-Methoxyphaseollidin exhibits anti-Helicobacter pylori activity against the CLAR and AMOX-resistant strain as well as four CLAR (AMOX)-sensitive strains.
Purity : >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
| Size | Price / USD | Stock | Quantity |
| 5MG | 1233 | In Stock |
|
| 50MG | Get Quote | In Stock |
|
| 100MG | Get Quote | In Stock |
|
| 200MG | Get Quote | In Stock |
|
| 500MG | Get Quote | In Stock |
|
| 1G | Get Quote | In Stock |
|
Biological Information
-
Product Name1-Methoxyphaseollidin
-
NoteResearch use only, not for human use.
-
Brief Description1-Methoxyphaseollidin exhibits anti-Helicobacter pylori activity against the CLAR and AMOX-resistant strain as well as four CLAR (AMOX)-sensitive strains.
-
Description1-Methoxyphaseollidin exhibits anti-Helicobacter pylori activity against the CLAR and AMOX-resistant strain as well as four CLAR (AMOX)-sensitive strains. 1-Methoxyphaseollidin may show moderate cytotoxic activity against KB and L1210 cells. 1-Methoxyphaseollidin also shows inhibition of lysoPAF acetyltransferase activity.
-
In Vitro——
-
In Vivo——
-
Synonyms——
-
PathwayOthers
-
TargetOther Targets
-
Recptor——
-
Research Area——
-
Indication——
Chemical Information
-
CAS Number65428-13-9
-
Formula Weight354.4
-
Molecular FormulaC21H22O5
-
Purity>98% (HPLC)
-
Solubility——
-
SMILES——
-
Chemical Name——
Shipping & Storage Information
-
Storage(-20℃)
-
ShippingWith Ice Pack
-
Stability≥ 2 years
Reference
molnova catalog
related products
-
Arctiin
Arctiin(NSC 315527), a plant lignan that can be extracted from the Arctium lappa (burdock) seeds, is a possible environmental endocrine disruptor compound and have been shown to influence sex hormone metabolism as well as protein synthesis, steroid biosynthesis.
-
Eicosane
Eicosane is a natural product from Sargassum fusiforme.
-
Fructosylvaline
Fructosylvaline（Fru-val） is present in miso, white wine and sake and has been associated with oxidative browning of white wine and sake.
