|Source:||The fruits of Coffea canephorra var. Robusta|
|Biological Activity or Inhibitors:||1. 3-O-Feruloylquinic acid is a protease inhibitor.
2. 3-O-Feruloylquinic acid exerts moderate inhibitory effect against AIV (H5N1) in vitro.
|Solvent:||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: firstname.lastname@example.org
|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||2.7152 mL||13.5759 mL||27.1518 mL||54.3036 mL||67.8794 mL|
|5 mM||0.543 mL||2.7152 mL||5.4304 mL||10.8607 mL||13.5759 mL|
|10 mM||0.2715 mL||1.3576 mL||2.7152 mL||5.4304 mL||6.7879 mL|
|50 mM||0.0543 mL||0.2715 mL||0.543 mL||1.0861 mL||1.3576 mL|
|100 mM||0.0272 mL||0.1358 mL||0.2715 mL||0.543 mL||0.6788 mL|
Food Funct. 2013 Nov;4(11):1632-8.
|Isolation and quantification of major chlorogenic acids in three major instant coffee brands and their potential effects on H2O2-induced mitochondrial membrane depolarization and apoptosis in PC-12 cells.[Pubmed: 24061869]|
|In the coffee samples, three major CHAs (3-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 5-O-caffeoylquinic acid) and some minor CHAs (3-O-Feruloylquinic acid, 4-O-feruloylquinic acid, 5-O-feruloylquinic acid, 3,5-O-dicaffeoylquinic acid, 3,4-O-dicaffeoylquinic acid, and 4,5-O-dicaffeoylquinic acid) were detected. The three major CHAs were further isolated and their chemical structures were confirmed using NMR spectroscopic techniques.|
Yao Xue Xue Bao. 2015 Feb;50(2):207-10.
|Chemical constituents of the roots of Macleaya microcarpa and activation efficacy of benzophenanthridine alkaloids for the transcription of xbp1 gene.[Pubmed: 25975030]|
|Ongoing study on the chemical constituents of the roots of Macleaya microcarpa led to the isolation of eight compounds of derivatives of triterpenes and organic acids in addition to some previously identified benzophenanthridines. The eight compounds were identified by spectroscopic methods as well as comparison with literature values as 1-oxo-2, 22 (30)-hopandien-29-oic acid (1), 3-oxo-12-oleanen-30-oic acid (2), 3α-hydroxy-12-oleanen-30-oic acid (3), 3β-hydroxy-12-oleanen-30-oic acid (4), ferulic acid (5), ferulic acid 4-O-β-D-glucoside (6), 3-O-Feruloylquinic acid (7), and methyl 3-O-feruloylquinate (8).|