18470-06-9 - Names and Identifiers
18470-06-9 - Physico-chemical Properties
Molecular Formula | C23H25O12+
|
Molar Mass | 493.4374 |
Appearance | Powder |
Storage Condition | 2-8℃ |
18470-06-9 - Reference
Reference Show more | 1. [IF=6.486] Ping Zheng et al."Comparative analyses of American and Asian lotus genomes reveal insights into petal color, carpel thermogenesis and domestication."PLANT JOURNAL. 2022 Apr 01 2. [IF=6.576] Junkun Pan et al."Inhibition of Dipeptidyl Peptidase-4 by Flavonoids: Structure–Activity Relationship, Kinetics and Interaction Mechanism."Frontiers in Nutrition. 2022; 9: 892426 |
18470-06-9 - Introduction
Malvidin 3-o-glucosides (Malvidin 3-o-glucosides) is a plant pigment that belongs to the anthocyanin class of compounds. It is a purple crystalline powder, soluble in water and some organic solvents.
Malvidin 3-o-glucosides are widely found in plants, especially in grapes, blackberries, cherries, purple wine and other fruits. It is one of the important ingredients that give these fruits a bright color. At the same time, it also has certain antioxidant properties, can neutralize free radicals, and has a certain health care effect. In addition, Malvidin 3-O-glucoside is also used in food, medicine, cosmetics and other fields.
Malvidin 3-o-glucosides are generally obtained from plants. First, the plant material containing Malvidin is subjected to grinding, soaking and other treatments, and then goes through the steps of solvent extraction, concentration and purification, and finally the pure product of Malvidin 3-O-glucoside is obtained.
Regarding the safety of Malvidin 3-O-glucoside, generally speaking, it is a natural product and is relatively safe for the human body. However, for some people, such as people with allergies or people with special diseases, it may cause allergic or adverse reactions. When using should pay attention to the right amount, avoid excessive intake. Before using Malvidin 3-O-glucoside products, it is best to understand the composition and usage of the product, and consult the advice of a professional.
Last Update:2024-04-09 21:54:55