6"-O-malonyl genistin
genistin 6''-O-malonate
Identification
| Name | 6"-O-malonyl genistin |
| CAS Number | 51011-05-3 |
| FDA UNII | 2AUB85VT2K |
| Molecular Formula | C24 H22 O13 |
| Molecular Weight | 518.42894000 |
| MDL Number | MFCD02684045 |
| Nikkaji Number | J485.134J |
Regulatory
Physical Properties
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Boiling Point | 882.51 °C. @ 760.00 mm Hg (est) |
| Flash Point | 577.00 °F. TCC ( 302.70 °C. ) (est) |
| logP (o/w) | 1.668 (est) |
| Soluble in | water, 912.8 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 6"-O-malonyl genistin usage levels up to | not for fragrance use. |
| Recommendation for 6"-O-malonyl genistin flavor usage levels up to | not for flavor use. |
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Potential Uses
Natural Occurrence
Synonyms
genistin 6''-O-malonate
6"-O-
malonylgenistin
3-oxo-3-[[(2R,3S,4S,5R,6S)-3,4,5-
trihydroxy-6-[5-hydroxy-3-(4-hydroxyphenyl)-4-oxochromen-7-yl]oxyoxan-2-yl]methoxy]propanoic acid
PubMed:
Detection and structural characterization of thermally generated isoflavone malonylglucoside derivatives.
PubMed:
Isoflavone content and its potential contribution to the antihypertensive activity in soybean Angiotensin I converting enzyme inhibitory peptides.
PubMed:
Isoflavonoid composition of a callus culture of the relict tree Maackia amurensis Rupr. et Maxim.
PubMed:
Correlations of oil and protein with isoflavone concentration in soybean [Glycine max (L.) Merr.].
PubMed:
Variation in isoflavone of soybean cultivars with location and storage duration.
PubMed:
Isoflavone aglycon and glucoconjugate content of high- and low-soy U.K. foods used in nutritional studies.
PubMed:
Preparative separation of isoflavone components in soybeans using high-speed counter-current chromatography.