中文名 | 3,5,7-三羟基黄酮 |
英文名 | galangin |
别名 | 高良姜素 高良姜精 3,5,7-三羟基黄酮 高良姜素, 来源于高良姜 GALANGIN 高良姜素 高良姜精,高良姜黄素,3,5,7-三羟基黄酮 3,5,7-三羟基-2-苯基-4H-苯并吡喃-4-酮 高良姜素(高良姜精,高良姜黄素,3,5,7-三羟基黄酮) |
英文别名 | Galengin galangin Galangin Standard 3,5,7-Trihydroxyflavone Galangin, froM Alpinia officinaruM 3,5,7-trihydroxy-2-phenyl-4H-chromen-4-one 3,5,7-Trihydroxy-2-phenyl-4H-chroMen-4-one 3,5,7-Trihydroxy-2-phenyl-4h-benzopyran-4-one 4H-1-Benzopyran-4-one,3,5,7-trihydroxy-2-phenyl |
CAS | 548-83-4 |
EINECS | 208-960-4 |
化学式 | C15H10O5 |
分子量 | 270.24 |
InChI | InChI=1/C15H10O5/c16-9-6-10(17)12-11(7-9)20-15(14(19)13(12)18)8-4-2-1-3-5-8/h1-7,16-17,19H |
InChIKey | VCCRNZQBSJXYJD-UHFFFAOYSA-N |
密度 | 1.2319 (rough estimate) |
熔点 | 214-215°C(lit.) |
沸点 | 333.35°C (rough estimate) |
闪点 | 202°C |
蒸汽压 | 2.24E-11mmHg at 25°C |
溶解度 | 丙酮 (微溶) 、乙酸乙酯 (微溶) |
折射率 | 1.6000 (estimate) |
酸度系数 | 6.32±0.40(Predicted) |
存储条件 | room temp |
外观 | 固体 |
颜色 | Light Yellow to Yellow |
Merck | 14,4339 |
BRN | 272179 |
物化性质 | 淡黄色结晶粉末,易溶于乙醇、乙醚,来源于姜科植物高良姜(Alpinia officinarum Hance)根。 |
MDL号 | MFCD00006833 |
体外研究 | Galangin (Norizalpinin)inhibits the catabolic breakdown of DMBA, as measured by thin-layer chromatography, in a dose-dependent manner.Galanginalso inhibits the formation of DMBA-DNA adducts, and prevents DMBA-induced inhibition of cell growth.Galangincauses a potent, dose-dependent inhibition ofCYP1A1activity, as measured by ethoxyresorufin-O-deethylaseactivity, in intact cells and in microsomes isolated from DMBA-treated cells. Analysis of the inhibition kinetics by double-reciprocal plot demonstrates thatgalangininhibits CYP1A1activityin a noncompetitive manner.Galangincauses an increase in the level ofCYP1A1mRNA, indicating that it may be anagonistof thearylhydrocarbonreceptor, but it inhibits the induction ofCYP1A1mRNA by DMBA or by 2,3,5,7-tetrachlorodibenzo-p-dioxin (TCDD).Galanginalso inhibits the DMBA- or TCDD-induced transcription of a reporter vector containing theCYP1A1promoter. Galangin treatment inhibits cell proliferation and induced autophagy (130 μM) and apoptosis (370 μM). In particular, galangin treatment in HepG2 cells causes (1) an accumulation of autophagosomes, (2) elevated levels of microtubule-associated protein light chain 3, and (3) an increased percentage of cells with vacuoles. p53 expression is also increased. The galangin-induced autophagy is attenuated by the inhibition of p53 in HepG2 cells, and overexpression of p53 in Hep3B cells restored the galangin-induced higher percentage of cells with vacuoles to normal level. |
危险品标志 | Xi - 刺激性物品 |
风险术语 | 36/37/38 - 刺激眼睛、呼吸系统和皮肤。 |
安全术语 | S26 - 不慎与眼睛接触后,请立即用大量清水冲洗并征求医生意见。 S37/39 - 戴适当的手套和护目镜或面具。 |
WGK Germany | 3 |
RTECS | LK9275500 |
FLUKA BRAND F CODES | 10 |
海关编号 | 29329990 |
上游原料 | 2,4,6-三羟基苯乙酮 MRS-928 |
参考资料 展开查看 | 1. 龙琴 林鼎光 胡佳莉 等. 不同栽培品种高良姜HPLC指纹图谱研究及指标成分含量测定[J]. 广州中医药大学学报 2019 036(001):109-114. 2. 张锡平, 唐华英, 赵丽娟,等. 芒果苷,高良姜素对BCBL-1细胞形态及其分泌IL-4的影响[J]. 右江民族医学院学报, 2016, 38(6):563-563. 3. 常冠华,薄颖异,崔洁,徐露露,赵梓邯,王文全,侯俊玲.基于UPLC-Q-Exactive Orbitrap-MS分析甘草地上部分主要化学成分[J].中国中药杂志,2021,46(06):1449-1459. 4. Chen, Guangxin, et al. "Galangin reduces the loss of dopaminergic neurons in an LPS-evoked model of Parkinson’s disease in rats." International journal of molecular sciences 19.1 (2018): 12.https://doi.org/10.3390/ijms19010012 5. Huang, Haizhi, et al. "Dietary compounds galangin and myricetin suppress ovarian cancer cell angiogenesis." Journal of functional foods 15 (2015): 464-475.https://doi.org/10.1016/j.jff.2015.03.051 6. Zhang, Cao, et al. "Chemical structures of polyphenols that critically influence the toxicity of ZnO nanoparticles." Journal of agricultural and food chemistry 66.7 (2018): 1714-1722.https://doi.org/10.1021/acs.jafc.8b00368 7. Qian, Suhong, et al. "Apigenin restricts FMDV infection and inhibits viral IRES driven translational activity." Viruses 7.4 (2015): 1613-1626.https://doi.org/10.3390/v7041613 8. [IF=5.279] Cao Zhang et al."Chemical Structures of Polyphenols That Critically Influence the Toxicity of ZnO Nanoparticles."J Agr Food Chem. 2018;66(7):1714–1722 9. [IF=4.379] Wang Jinghui et al."A New Strategy for Deleting Animal drugs from Traditional Chinese Medicines based on Modified Yimusake Formula."Sci Rep-Uk. 2017 May;7(1):1-22 10. [IF=4.183] Guangxin Chen et al."Galangin Reduces the Loss of Dopaminergic Neurons in an LPS-Evoked Model of Parkinson’s Disease in Rats."Int J Mol Sci. 2018 Jan;19(1):12 11. [IF=3.811] Suhong Qian et al."Apigenin Restricts FMDV Infection and Inhibits Viral IRES Driven Translational Activity."Viruses-Basel. 2015 Apr;7(4):1613-1626 12. [IF=3.701] Haizhi Huang et al."Dietary compounds galangin and myricetin suppress ovarian cancer cell angiogenesis."J Funct Foods. 2015 May;15:464 13. [IF=5.833] Zhou Zhidu et al."Ultra-sensitive amperometric determination of quercetin by using a glassy carbon electrode modified with a nanocomposite prepared from aminated graphene quantum dots, thiolated β-cyclodextrin and gold nanoparticles."Microchim Acta. 2020 14. [IF=4.879] Yang Liu et al."UV-B Radiation Largely Promoted the Transformation of Primary Metabolites to Phenols in Astragalus mongholicus Seedlings."Biomolecules. 2020 Apr;10(4):504 15. [IF=3.935] Jingyun Zheng et al."A systematic investigation on free phenolic acids and flavonoids profiles of commonly consumed edible flowers in China."J Pharmaceut Biomed. 2019 Aug;172:268 16. [IF=3.361] Mengmeng Yuan et al."The interaction of dietary flavonoids with xanthine oxidase in vitro: molecular property-binding affinity relationship aspects."Rsc Adv. 2019 Apr;9(19):10781-10788 17. [IF=3.267] Haizhi Huang et al."Galangin, a Flavonoid from Lesser Galangal, Induced Apoptosis via p53-Dependent Pathway in Ovarian Cancer Cells."Molecules. 2020 Jan;25(7):1579 18. [IF=1.554] Yafen Fu et al."Electrochemical evaluation of the antioxidant capacity of natural compounds on glassy carbon electrode modified with guanine-, polythionine-, and nitrogen-doped graphene."Open Chem. 2020 Jan;18(1):1054-1063 19. [IF=6.576] Junkun Pan et al."Inhibition of Dipeptidyl Peptidase-4 by Flavonoids: Structure–Activity Relationship, Kinetics and Interaction Mechanism."Frontiers in Nutrition. 2022; 9: 892426 |
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