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    Naringin 4'-glucoside
    Naringin 4'-glucoside
    Information
    CAS No. 17257-21-5 Price $338 / 5mg
    Catalog No.CFN95014Purity>=98%
    Molecular Weight742.7Type of CompoundFlavonoids
    FormulaC33H42O19Physical DescriptionPowder
    Download     COA    MSDSSimilar structuralComparison (Web)
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    Naringin 4'-glucoside Description
    Source: The fruits of Citrus changshanensis
    Biological Activity or Inhibitors: 1. Naringin 4'-glucoside has antioxidant ability.
    Solvent: DMSO, Pyridine, Methanol, Ethanol, 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: service@chemfaces.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.
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    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)
    1 mg 5 mg 10 mg 20 mg 25 mg
    1 mM 1.3464 mL 6.7322 mL 13.4644 mL 26.9288 mL 33.661 mL
    5 mM 0.2693 mL 1.3464 mL 2.6929 mL 5.3858 mL 6.7322 mL
    10 mM 0.1346 mL 0.6732 mL 1.3464 mL 2.6929 mL 3.3661 mL
    50 mM 0.0269 mL 0.1346 mL 0.2693 mL 0.5386 mL 0.6732 mL
    100 mM 0.0135 mL 0.0673 mL 0.1346 mL 0.2693 mL 0.3366 mL
    * 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
    Citation [1]

    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.