ChemFaces is a professional high-purity natural products manufacturer.
Product Intended Use
1. Reference standards
2. Pharmacological research
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* Packaging according to customer requirements(5mg, 10mg, 20mg and more). We shipped via FedEx, DHL, UPS, EMS and others courier.
More articles cited ChemFaces products.
Molecules. 2017 Dec 4;Clin Exp Pharmacol Physiol.2015 Aug 1Int J Mol Sci. 2014 May 13;15(5):8443-57.Scientific Reports2015 August 26 Ajchem JournalJAN. 2014
Pharm Biol. 2015 Oct 1Food Research InternationalApr. 2018;Evid Based Complement Alternat Med.2017:7383104J. Agric. Food Chem.,2015, 63 (44), 9869–9878Plant Cell, (PCTOC)05 November 2016
Phytomedicine1 Feb. 2018;J Nat Med.2017 Jul 5. J Biol Chem.2014 Jan 17.Sci Rep. 2017 Oct 11;
Our products had been exported to the following research institutions and universities, And still growing.
University of Limpopo (South Africa)Universidade do Porto (Portugal)Mendel University in Brno (Czech Republic)Georgia Institute of Technology (USA)
Monash University Malaysia (Malaysia)Amity University (India)Universitas Airlangga (Indonesia)University of Liège (Belgium)
University of Maryland (USA)Michigan State University (USA)Korea Intitute of Science and Te... (Korea)
|| 1. Naringin 4'-glucoside has antioxidant ability. |
Naringin 4'-glucoside Description
||The fruits of Citrus changshanensis
||DMSO, Pyridine, Methanol, Ethanol, etc.
||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
||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.
Recent ChemFaces New Products and Compounds
Recently, ChemFaces products have been cited in many studies from excellent and top scientific journals
Cell. 2018 Jan 11;172(1-2):249-261.e12. doi: 10.1016/j.cell.2017.12.019.PMID: 29328914
Mol Cell. 2017 Nov 16;68(4):673-685.e6. doi: 10.1016/j.molcel.2017.10.022.PMID: 29149595
Scientific Reports 2017 Dec 11;7(1):17332.doi: 10.1038/s41598-017-17427-6.PMID: 29230013
Molecules. 2017 Oct 27;22(11). pii: E1829.doi: 10.3390/molecules22111829.PMID: 29077044
J Cell Biochem. 2018 Feb;119(2):2231-2239.doi: 10.1002/jcb.26385. PMID: 28857247
Phytomedicine. 2018 Feb 1;40:37-47. doi: 10.1016/j.phymed.2017.12.030.PMID: 29496173
Calculate Dilution Ratios(Only for Reference)
* Note: If you are in the process of experiment, it's need to make the dilution ratios of the samples. The dilution data of the sheet for your reference. Normally, it's can get a better solubility within lower of Concentrations.
Naringin 4'-glucoside References Information
LWT - Food Science and Technology, 2018,89：763-9.
|The effects of alcohol fermentation on the extraction of antioxidant compounds and flavonoids of pomelo peel[Reference: WebLink]|
|In this study, four kinds of fermented liquids with the different alcohol concentrations (1.5%, 4.5%, 7.4% and 9.4%, respectively) were prepared by pomelo peels. The flavonoid contents and antioxidant activities of the pomelo fermented liquids (PFLs) at three different fermentation stages, including the initial pulps (IP) before fermentation, after the main fermentation (MF) and after the post-fermentation (PF) were investigated. The results indicated that the flavonoid contents in PFLs were increased after fermentation. The PFLs had antioxidant abilities and their antioxidant abilities were consistent with the changes of flavonoids during the fermentation. Five flavonoids (Vicenin-2, Naringin 4'-glucoside, Naringin, Melitidin, and Acetyl naringin) were identified from PFLs at the fermentation stage of IP, while four flavonoids (Vicenin-2, Naringin, Melitidin, and Acetyl naringin) were identified from PFLs at the fermentation stages of MF and PF.