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- 详细信息
- 文献和实验
- 技术资料
- 保存条件：
Powder: -20°C, 3 years; 4°C, 2 years. In solvent: -80°C, 6 months; -20°C, 1 month.
- 英文名：
3,4,5-Trihydroxybenzoic acid
- 库存：
货期：1-2天
- 供应商：
MedChemExpress LLC
- CAS号：
149-91-7
- 规格：
10 mM * 1 mL/100 mg/500 mg
| 规格： | 10 mM * 1 mL | 产品价格： | ￥550.0 |
|---|---|---|---|
| 规格： | 100 mg | 产品价格： | ￥500.0 |
| 规格： | 500 mg | 产品价格： | ￥700.0 |
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Gallic acid
CAS No. : 149-91-7
MCE 国际站：Gallic acid
产品活性：Gallic acid (3,4,5-Trihydroxybenzoic acid) 是一种天然多羟基酚类化合物，具有抑制环氧合酶-2 (COX-2) 的自由基清除作用。Gallic acid 具有多种活性，如抗菌、抗氧化、抗菌、抗炎和抗肿瘤活性。
研究领域：Immunology/Inflammation | NF-κB | Metabolic Enzyme/Protease | Apoptosis
作用靶点：COX | Reactive Oxygen Species | Apoptosis | Ferroptosis | Endogenous Metabolite
In Vitro: Gallic acid is an antioxidant which can inhibit both COX-2. After 18 h treatment with Gallic acid, the number of viable neutrophils is dramatically decreased from 40.3% to 27.7%, highly comparable with 26.4% for untreated neutrophils. Gallic acid fails to attenuate isoproterenol-induced myocytolysis.
In Vivo: The food intake (2.6±0.08 g/day, p=0.69) and the body weight (2.5±0.69 g, p=0.76) of the Gallic acid group do not differ significantly from those of the control group (food intake; 2.41±0.14 g/day and the body weight; 2.83±0.84 g/day). The blood glucose tolerance in the Gallic acid group is significantly improved after 2 weeks of treatment. The blood glucose tolerance of the Gallic acid group after a treatment period of 2 weeks is also significantly better than that of the control group at 90 and 120 min ( p<0.05). The serum triglyceride concentration in the Gallic acid group (0.67±0.03 mM, p<0.05) is significantly reduced relative to that of the control group (1.08±0.20 mM). The total cholesterol concentration is similar in the control (3.19±0.27 mM) and Gallic acid (3.01±0.18 mM) groups.
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文献和实验β-咪唑丙烯酸。给予狗大量的组氨酸后可从尿中得到，还有细菌作用于组氨酸也能生成尿刊酸。在哺乳类的肝脏或细菌中作为从组氨酸到谷氨酸的代谢途径的中间体，在组氨酸酶的作用下进行分子内的无氧脱氨基而生成。通常尿刊酸在肝脏酶（尿刊酸酶）的作用下进一步分解转变成谷氨酸。
C24 H40 O5 3α， 7α， 12α三羟基 -5 β胆烷酸，是广泛分布于以人为首的脊椎动物中的最主要的胆汁酸。在胆汁中，以与甘氨酸或牛磺酸结合成甘胆酸（ glycocholic acid）或牛磺胆酸的形态存在。
α -羟基丙酸。 L型（见图）为厌氧糖酵解的最终产物，是由乳酸脱氧酶的作用使丙酮酸还原而生成的。在激烈的肌肉运动时，乳酸在肌肉中积累，其一部分随血液流到肝脏，再合成为葡萄糖（糖的产生）。在乳酸菌的乳酸发酵和大肠杆菌、梭状芽胞杆菌属的混合有机酸发酵过程中也能大量形成乳酸，为酸乳酪（ yoghurt）和咸菜的酸味的主要成分。这里因生物种类不同，有时可产生 L型、 D型和外消旋体。在动物和微生物中是作为碳源而被利用的物质之一。
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