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Catalog Number:
32292
CAS Number:
3952-98-5
(-)-Hidrato de sinigrina
Purity:
≥ 99 % (HPLC)
Documents
$99.85 /100 mg
Tamaño
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Product Information

(-)-Sinigrin hydrate is a naturally occurring glucosinolate found primarily in cruciferous vegetables such as mustard, broccoli, and Brussels sprouts. This compound is recognized for its potential health benefits, including its role in cancer prevention and its antimicrobial properties. Researchers and industry professionals utilize (-)-Sinigrin hydrate in various applications, particularly in the food and pharmaceutical sectors. Its ability to enhance flavor and preserve food quality makes it a valuable ingredient in food processing, while its bioactive properties are being explored for therapeutic uses, including anti-inflammatory and antioxidant effects.

Moreover, (-)-Sinigrin hydrate serves as a precursor for the production of allyl isothiocyanate, a compound known for its pungent flavor and potential health benefits. This versatility allows it to be integrated into dietary supplements and functional foods, appealing to health-conscious consumers. With its unique properties and applications, (-)-Sinigrin hydrate stands out as a compound of interest for researchers and manufacturers looking to innovate in health and nutrition.

CAS Number
3952-98-5
Purity
≥ 99 % (HPLC)
Molecular Formula
C10H16KNO9S2H2O
Molecular Weight
397.46
MDL Number
MFCD00149447
PubChem ID
44135691
Appearance
Polvo de color blanco a blanquecino
Conditions
Conservar entre 0 y 8 °C.
General Information
CAS Number
3952-98-5
Purity
≥ 99 % (HPLC)
Molecular Formula
C10H16KNO9S2H2O
Molecular Weight
397.46
MDL Number
MFCD00149447
PubChem ID
44135691
Appearance
Polvo de color blanco a blanquecino
Conditions
Conservar entre 0 y 8 °C.
Properties
Additional property information coming soon!
-
Safety and Regulations
Hazmat
No
Antibiotic
No
DEA-regulated
No
Warnings
-
Applications

(-)-Sinigrin hydrate is widely utilized in research focused on:

  • Food Industry: Used as a natural flavoring agent and preservative in various food products, enhancing taste while providing antioxidant properties.
  • Pharmaceuticals: Investigated for its potential health benefits, including anti-inflammatory and antimicrobial effects, making it a candidate for new therapeutic agents.
  • Agriculture: Explored as a natural pesticide, offering an eco-friendly alternative to synthetic chemicals, which can help in sustainable farming practices.
  • Cosmetics: Incorporated in skincare formulations for its antioxidant properties, contributing to skin health and protection against environmental damage.
  • Research Studies: Used in laboratory settings to study its biochemical pathways and interactions, providing insights into plant defense mechanisms and potential applications in biotechnology.

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