theaflavin 3-O-gallate
theaflavin gallate
Identification
| Name | theaflavin 3-O-gallate |
| CAS Number | 30462-34-1 |
| FDA UNII | Search |
| Molecular Formula | C36 H28 O16 |
| Molecular Weight | 716.60636000 |
| Nikkaji Number | J277.685E |
Regulatory
Physical Properties
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Boiling Point | 1173.62 °C. @ 760.00 mm Hg (est) |
| Flash Point | 704.00 °F. TCC ( 373.20 °C. ) (est) |
| logP (o/w) | 2.329 (est) |
| Soluble in | water, 7.527 mg/L @ 25 °C (est) |
No sensory data available
Safety Information
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | natural substances and extractives |
| Recommendation for theaflavin 3-O-gallate usage levels up to | not for fragrance use. |
| Recommendation for theaflavin 3-O-gallate flavor usage levels up to | not for flavor use. |
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Potential Uses
Natural Occurrence
Synonyms
theaflavin gallate
theaflavin monogallate A
PubMed:
The human bitter taste receptor hTAS2R39 is the primary receptor for the bitterness of theaflavins.
PubMed:
O-methylated theaflavins suppress the intracellular accumulation of triglycerides from terminally differentiated human visceral adipocytes.
PubMed:
Polyphenols extracted from black tea (Camellia sinensis) residue by hot-compressed water and their inhibitory effect on pancreatic lipase in vitro.
PubMed:
Increase of theaflavin gallates and thearubigins by acceleration of catechin oxidation in a new fermented tea product obtained by the tea-rolling processing of loquat ( Eriobotrya japonica ) and green tea leaves.
PubMed:
Black tea polyphenols mimic insulin/insulin-like growth factor-1 signalling to the longevity factor FOXO1a.
PubMed:
Inhibition of 17alpha-hydroxylase/C17,20-lyase (CYP17) from rat testis by green tea catechins and black tea theaflavins.