Moligand™, 10 mM in DMSO Moligand™ for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Store at -80°C Ships Dry ice packs + Cold packs Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 3 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
(±)-Catechin (rel-Cianidanol) This is a green tea polyester. Catechin possesses anti-cancer activity, which has led to its demise. (±)-Catechin 具有两种forms (+)-Catechin and its reflection body (-)-Catechin. (+)-Catechin inhibitory environment-1 ( COX-1 ) IC 50 为 1.4 μM. (-)-Catechin has the effect of promoting hBM-MSC adipose cell differentiation, increasing adipose tissue, and PPARγ horizontal. (±)-Catechin has anti-diabetic, anti-hypertrophic, anti-diabetic, anti-cardiovascular, anti-infective, and liver-protecting effects.
| Isomeric SMILES | C1C(C(OC2=CC(=CC(=C21)O)O)C3=CC(=C(C=C3)O)O)O |
|---|---|
| WGK Germany | 3 |
| Molecular Weight | 290.27 (anhydrous basis) |
| Beilstein | 92762 |
| Reaxy-Rn | 6069926 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=6069926&ln= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →| 1. Kailing Li, Zhi Duan, Jingyan Zhang, Hongchang Cui. (2022) Growth kinetics, metabolomics changes, and antioxidant activity of probiotics in fermented highland barley-based yogurt. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2022.114239] |
| 2. Jieyu Wu, Rongfa Guan, Haizhi Huang, Zhenfeng Liu, Haitao Shen, Qile Xia. (2019) Effect of catechin liposomes on the nitrosamines and quality of traditional Chinese bacon. Food & Function, 10 (2): (625-634). [PMID:30648707] [10.1039/C8FO01677A] |
| 3. Dunchao Wu, Yufei He, Juanshu Wen, Hongfa Zheng, Xi Zhao, Penghui Yu, Ni Zhong, Li Niu, Shi Li, Yong Lin, Hao Huang, Zhonghua Liu. (2026) Multidimensional Analysis Reveals the Flavor Quality Formation Mechanism During the Primary Pile Fermentation of Dark Tea. Foods, 15 (2): (212). [PMID:41596811] [10.3390/foods15020212] |
Our grade selection guide covers purity, stabilizer status, and application suitability for all variants in our catalog.
View Moligand™ grade guide →
