naringin
7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one

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  10236-47-2 Naringin hydrate >98%

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Name: 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one CAS Number: 10236-47-2 3D/inchi Other(deleted CASRN): 10236-69-8 ECHA EINECS - REACH Pre-Reg: 233-566-4 FDA UNII: N7TD9J649B Nikkaji Web: J2.391.328C Beilstein Number: 0102012 MDL: MFCD00148888 CoE Number: 10286 XlogP3-AA: -0.50 (est) Molecular Weight: 580.54084000 Formula: C27 H32 O14 BioActivity Summary: listing NMR Predictor: Predict (works with chrome, Edge or firefox) Category:flavoring agents   US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information: Google Scholar: Search Google Books: Search Google Scholar: with word "volatile" Search Google Scholar: with word "flavor" Search Google Scholar: with word "odor" Search Perfumer and Flavorist: Search Google Patents: Search US Patents: Search EU Patents: Search Pubchem Patents: Search PubMed: Search NCBI: Search DG SANTE Food Flavourings: 16.058 naringin FEMA Number: 2769 naringin FDA: No longer provide for the use of these seven synthetic flavoring substances   Physical Properties: Appearance: white to pale beige crystalline solid (est) Assay: 95.00 to 100.00 Food Chemicals Codex Listed: No Melting Point: 82.00 to 84.00 °C. @ 760.00 mm Hg Boiling Point: 922.00 to 926.00 °C. @ 760.00 mm Hg Flash Point: 587.00 °F. TCC ( 308.33 °C. ) logP (o/w): -0.440 Soluble in:   alcohol   water, 1000 mg/L @ 40C (exp)   Organoleptic Properties: Odor and/or flavor descriptions from others (if found).   Cosmetic Information: CosIng: cosmetic data Cosmetic Uses: skin protecting agents   Suppliers: Alfa Biotechnology For experimental / research use only. Naringin 98% BOC Sciences For experimental / research use only. Naringin hydrate >98% Changsha Organic Herb Grapefruit Seed Extract ExtraSynthese For experimental / research use only. Naringin (HPLC) ≥99% Frutarom NARINGIN KOSHER CBD Offering Glentham Life Sciences Naringin hydrate IFF NARINGIN KOSHER Jiangyin Healthway Naringin New functional food ingredients Lluch Essence NARINGIN PURIFIED M&U International NAT. NARINGIN Nacalai USA For experimental / research use only. (2S)-Naringin Santa Cruz Biotechnology For experimental / research use only. Naringin ≥98% Shaanxi Haokang Bio-technology Naringin 98% Sigma-Aldrich For experimental / research use only. Naringin analytical reference material TCI AMERICA For experimental / research use only. Naringin Hydrate >90.0%(T) sds WILD Flavors Narinigin Flavor: taste Citrus Bioflavonoids are a family of polyphenolic compounds synthesized by plants. They are obtained from the rinds of citrus fruits and are also known as vitamin P complex. Hesperidin and Naringin are specific examples of Citrus Bioflavonoids. They are powerful antioxidants and help support heart, skin and eye health.   Safety Information: Preferred SDS: View European information : Most important hazard(s): None - None found. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes.   Hazards identification   Classification of the substance or mixture GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) None found. GHS Label elements, including precautionary statements   Pictogram   Hazard statement(s) None found. Precautionary statement(s) None found. Oral/Parenteral Toxicity: oral-mouse LD50 1650 mg/kg (Han & You, 1988) intraperitoneal-guinea pig LD50 2000 mg/kg Eksperimentalna Meditsina i Morfologiya. Vol. 19, Pg. 207, 1980. intraperitoneal-rat LD50 2000 mg/kg Eksperimentalna Meditsina i Morfologiya. Vol. 19, Pg. 207, 1980. Dermal Toxicity: Not determined Inhalation Toxicity: Not determined   Safety in Use Information: Category: flavoring agents Recommendation for naringin usage levels up to:   not for fragrance use.   Maximised Survey-derived Daily Intakes (MSDI-EU): 280.00 (μg/capita/day) Modified Theoretical Added Maximum Daily Intake (mTAMDI): 6200 (μg/person/day) Threshold of Concern: 540 (μg/person/day) Structure Class: II Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library publication number: 3 Click here to view publication 3   average usual ppm average maximum ppm baked goods: - - beverages(nonalcoholic): - 71.00000 beverages(alcoholic): - 0.20000 breakfast cereal: - - cheese: - - chewing gum: - - condiments / relishes: - - confectionery froastings: - - egg products: - - fats / oils: - - fish products: - - frozen dairy: - 5.70000 fruit ices: - 5.70000 gelatins / puddings: - - granulated sugar: - - gravies: - - hard candy: - - imitation dairy: - - instant coffee / tea: - - jams / jellies: - - meat products: - - milk products: - - nut products: - - other grains: - - poultry: - - processed fruits: - - processed vegetables: - - reconstituted vegetables: - - seasonings / flavors: - - snack foods: - - soft candy: - - soups: - - sugar substitutes: - - sweet sauces: - -   Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.   average usage mg/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 1.00000 100.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 20.00000 120.00000 Edible ices, including sherbet and sorbet (03.0): 1.00000 5.00000 Processed fruit (04.1): - - Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): - - Confectionery (05.0): 1.00000 250.00000 Chewing gum (05.3): - - Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 1.00000 10.00000 Bakery wares (07.0): 2.00000 20.00000 Meat and meat products, including poultry and game (08.0): - - Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): - - Eggs and egg products (10.0): - - Sweeteners, including honey (11.0): - - Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 10.00000 450.00000 Foodstuffs intended for particular nutritional uses (13.0): - - Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 10.00000 300.00000 Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.00000 250.00000 Ready-to-eat savouries (15.0): - - Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): - -   Safety References: European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... European Food Safety Authority (EFSA) reference(s): Flavouring Group Evaluation 32 (FGE.32): Flavonoids (Flavanones and dihydrochalcones) from chemical groups 25 and 30 View page or View pdf EPI System: View AIDS Citations:Search Cancer Citations:Search Toxicology Citations:Search EPA Substance Registry Services (TSCA):10236-47-2 EPA ACToR:Toxicology Data EPA Substance Registry Services (SRS):Registry Laboratory Chemical Safety Summary :25075 National Institute of Allergy and Infectious Diseases:Data WGK Germany:3 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Chemidplus:0010236472 RTECS:QN6340000 for cas# 10236-47-2   References:   7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one NIST Chemistry WebBook: Search Inchi Canada Domestic Sub. List: 10236-47-2 Pubchem (cid): 25075 Pubchem (sid): 134991253   Other Information: (IUPAC): Atomic Weights of the Elements 2011 (pdf) Videos: The Periodic Table of Videos tgsc: Atomic Weights use for this web site (IUPAC): Periodic Table of the Elements CHEMBL: View KEGG (GenomeNet): C09789 HMDB (The Human Metabolome Database): HMDB02927 FooDB: FDB011866 Export Tariff Code: 2923.10.0000 VCF-Online: VCF Volatile Compounds in Food ChemSpider: View Wikipedia: View   Potential Blenders and core components note None Found   Potential Uses:   skin protecting agents   Occurrence (nature, food, other):note   citrus fruits Search PMC Picture   clymenia polyandra Search Trop Picture   fortunella sp. Search Trop Picture   grapefruit juice - 73-865 mg/l Search Trop Picture   lemon fruit Search Trop Picture   lemon leaf Search Trop Picture   lemon pericarp Search Trop Picture   mandarin fruit juice Search Trop Picture   mandarin pericarp Search Trop Picture   marjoram wild marjoram Search Trop Picture   orange flower Search Trop Picture   orange fruit juice Search Trop Picture   orange pericarp Search Trop Picture   oregano Search Trop Picture   oregano plant Search Trop Picture   pomegranate leaf Search Trop Picture   pomegranate plant Search Trop Picture   tomato paste - 25 mg/kg Search Picture   tomato skin - 8-42 mg/kg Search Trop Picture   Synonyms: 7-(2-O-(6- deoxy-alpha-L-mannopyranosyl)-beta-D-glucopyranosyl oxy)-2,3-dihydro-4',5,7-trihydroxyflavone 7-(2-O-(6- deoxy-alpha-L-mannopyranosyl)-beta-D-glucopyranosyloxy)-2,3-dihydro-4',5,7-trihydroxyflavone 7-(2-O-(6- deoxy-alpha-laevo-mannopyranosyl)-beta-dextro-glucopyranosyl oxy)-2,3-dihydro-4',5,7-trihydroxyflavone 7-(2-O-(6- deoxy-alpha-laevo-mannopyranosyl)-beta-dextro-glucopyranosyloxy)-2,3-dihydro-4',5,7-trihydroxyflavone 7-[(2S,3R,4S,5S,6R)-4,5- dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one 5- hydroxy-2-(4-hydroxyphenyl)-7-(2-O-alpha-L-rhamnopyranosyl-beta-D-glucopyranosyloxy)-4-chromanon 5- hydroxy-2-(4-hydroxyphenyl)-7-(2-O-alpha-laevo-rhamnopyranosyl-beta-dextro-glucopyranosyloxy)-4-chromanon   naringenin-7-beta-neohesperidoside   naringin natural   naringoside   Articles:   None found yet. Try the PubMed Search.

Notes: Obt. from citrus fruits, Clymenia polyandra (clymenia) and Origanum vulgare (oregano) Naringin is the major flavonoid glycoside in grapefruit and gives grapefruit juice its bitter taste. It is metabolized to the flavonone naringenin in humans. Both naringin and hesperetin, which are the aglycones of naringin and hesperidin, occur naturally in citrus fruits. Narinigin exerts a variety of pharmacological effects such as antioxidant activity, blood lipid-lowering, anticarcinogenic activity, and inhibition of selected cytochrome P450 enzymes including CYP3A4 and CYP1A2, which may result in several drug interactions in-vitro.