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Category: natural substances and extractives
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 95.00 to 100.00 %
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| Food Chemicals Codex Listed: | No |
| Melting Point: | 221.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 565.50 °C. @ 760.00 mm Hg (est)
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| Flash Point: | 414.00 °F. TCC ( 212.30 °C. ) (est)
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| logP (o/w): | 2.640 (est) |
| Soluble in: |
| | water, 17.64 mg/L @ 25 °C (est) |
Organoleptic Properties:
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| Odor and/or flavor descriptions from others (if found). |
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Cosmetic Information:
Suppliers:
| BOC Sciences |
| For experimental / research use only. |
| Pectolinarigenin
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| Coompo |
| For experimental / research use only. |
| Pectolinarigenin from Plants ≥96%
Odor: characteristic Use: Pectolinarin and pectolinarigenin also increased activity levels of glutathione (GSH), glutathione reductase (GR), gamma-glutamylcysteine synthetase (GCS) and glutathione S-transferase (GST), as well as superoxide dismutase (SOD). The significant effect was only seen in SOD activity. This suggests that the two components exhibit hepatoprotective activity mainly via SOD antioxidant mechanism.
Pectolinarigenin strongly inhibited cyclooxygenase-2 (COX-2)-mediated prostaglandin E2 (PGE2) and 5-lipoxygenase (5-LOX)-mediated leukotriene (LT) production at >1 microM, indicating that it is a dual inhibitor of COX-2/5-LOX. However, pectolinarigenin did not affect COX-2 expression or nuclear transcription factor (NF-kappaB) activation. In addition, in vivo studies demonstrated that oral administration of these two compounds at 20-100 mg/kg resulted in similar inhibitory activities against several animal models of inflammation/allergy: arachidonic acid-induced mouse ear edema, carrageenan-induced mouse paw edema and passive cutaneous anaphylaxis. All of these results suggest that pectolinarigenin and pectolinarin possess anti-inflammatory activity and that they may inhibit eicosanoid formation in inflammatory lesions. These activities certainly contribute to the anti-inflammatory mechanism of C. chanroenicum. |
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | natural substances and extractives |
| Recommendation for pectolinarigenin usage levels up to: | | | not for fragrance use.
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| Recommendation for pectolinarigenin flavor usage levels up to: |
| | not for flavor use.
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Safety References:
References:
| | 5,7-dihydroxy-6-methoxy-2-(4-methoxyphenyl)chromen-4-one |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 5320438 |
| Pubchem (sid): | 135025511 |
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| 4H-1- | benzopyran-4-one, 5,7-dihydroxy-6-methoxy-2-(4-methoxyphenyl)- | | 5,7- | dihydroxy-4',6-dimethoxyflavone | | 4,5- | dihydroxy-6-methoxy-2-(4-methoxy-phenyl)-chromen-7-one | | 5,7- | dihydroxy-6-methoxy-2-(4-methoxyphenyl)-4-benzopyrone | | 5,7- | dihydroxy-6-methoxy-2-(4-methoxyphenyl)-4H-1-benzopyran-4-one | | 5,7- | dihydroxy-6-methoxy-2-(4-methoxyphenyl)-4H-chromen-4-one | | 5,7- | dihydroxy-6-methoxy-2-(4-methoxyphenyl)chromen-4-one | | 5,7- | dihydroxy-6,4'-dimethoxyflavone | | | flavone, 5,7-dihydroxy-4',6-dimethoxy- | | | flavone, 5,7-dihydroxy-4',6-dimethoxy- (8CI) | | 6- | methoxyacacetin | | | pectolinarin | | | pectolinaringenin |
Articles:
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