|Source:||The seeds of Nigella sativa L.|
|Biological Activity or Inhibitors:||1. Delta 5-avenasterol has antioxidant activity.
|Solvent:||Chloroform, Dichloromethane, Ethyl Acetate, DMSO, Acetone, etc.|
|Storage:||Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to 24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: email@example.com
|After receiving:||The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.|
|1 mg||5 mg||10 mg||20 mg||25 mg|
|1 mM||2.4231 mL||12.1153 mL||24.2307 mL||48.4614 mL||60.5767 mL|
|5 mM||0.4846 mL||2.4231 mL||4.8461 mL||9.6923 mL||12.1153 mL|
|10 mM||0.2423 mL||1.2115 mL||2.4231 mL||4.8461 mL||6.0577 mL|
|50 mM||0.0485 mL||0.2423 mL||0.4846 mL||0.9692 mL||1.2115 mL|
|100 mM||0.0242 mL||0.1212 mL||0.2423 mL||0.4846 mL||0.6058 mL|
|Products from the autoxidation of Δ5-avenasterol.[Reference: WebLink]|
|Comparison of the products from the oxidation of cholesterol and Delta 5-avenasterol indicates that similar oxidation products are formed by oxidation in the A and B rings of the sterols during the heating of solutions of these compounds in edible oils. However, the UV spectrum of the oxidation products indicates that at least one compound is formed from Delta 5-avenasterol which is not analogous to the oxidation products of cholesterol. The formation of 5,24(25),28-stigmastatrien-3β-ol is suggested as a possibility.|
J Agric Food Chem. 1999 Jan;47(1):121-7.
|Effect of olive ripeness on the oxidative stability of virgin olive oil extracted from the varieties picual and hojiblanca and on the different components involved.[Pubmed: 10563859]|
|During ripening there was a decrease in all of the parameters studied except linoleic acid, Delta 5-avenasterol, and oil content, which increased. Virgin oils showed very good correlation between stability and the concentrations of total phenols, o-diphenols, tocopherols, chlorophyll pigments and carotenoids, linoleic and linolenic acids, total sterols, beta-sitosterol, and Delta 5-avenasterol.|
Phytother Res. 1999 Feb;13(1):78-80.
|Topical antiinflammatory activity of phytosterols isolated from Eryngium foetidum on chronic and acute inflammation models.[Pubmed: 10189959]|
|Chromatographic fractionation of this extract yielded: alpha-cholesterol, brassicasterol, campesterol, stigmasterol (as the main component, 95%) clerosterol, beta-sitosterol, Delta 5-avenasterol, delta (5)24-stigmastadienol and delta 7-avenasterol.|