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3-Hydroxy-(3-methoxy-4-hydroxyphenyl) propionic acid, also known as 3-hydroxy-4-methoxyphenylpropionic acid, is a naturally occurring organic compound with the molecular formula C10H12O5. It is a derivative of hydroxybenzoic acid, featuring a hydroxyl group at the 3rd position, a methoxy group at the 3rd position of the phenyl ring, and a hydroxyl group at the 4th position of the phenyl ring. 3-hydroxy-(3-methoxy-4-hydroxyphenyl) propionic acid is known for its antioxidant properties and is found in various plants, including the leaves of the tea plant (Camellia sinensis). It plays a role in the defense mechanisms of plants against oxidative stress and has been studied for its potential health benefits, such as anti-inflammatory and neuroprotective effects. The compound's structure and properties make it a subject of interest in the fields of chemistry, pharmacology, and natural product research.

1208-13-5

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1208-13-5 Usage

Check Digit Verification of cas no

The CAS Registry Mumber 1208-13-5 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 1,2,0 and 8 respectively; the second part has 2 digits, 1 and 3 respectively.
Calculate Digit Verification of CAS Registry Number 1208-13:
(6*1)+(5*2)+(4*0)+(3*8)+(2*1)+(1*3)=45
45 % 10 = 5
So 1208-13-5 is a valid CAS Registry Number.

1208-13-5Downstream Products

1208-13-5Relevant academic research and scientific papers

KINETICS AND MECHANISM OF THE REACTION OF AMMONIUM PERSULFATE WITH FERULIC ACID AND SUGAR-BEET PESTINS

Thibault, Jean-Francois,Garreau, Carole,Durand, Dominique

, p. 15 - 28 (1987)

The actions of ammonium persulfate on (feruloylated) sugar-beet pectins and ferulate have been studied by spectrophotometry, viscometry, 1H-n.m.r. spectroscopy, and gel-permeation chromatography.The reactions followed a pseudo-first-order law with respect to pectin and ferulate, whereas the order with respect to ammonium persulfate was unity for pectins and varied form 0.5 to >2 for ferulate.The rate constants mainly varied with the pH of the reaction mixture and there was an optimum at 3.8-5.7 for the gelation of the pectins.The results ruled out a simple condensation process between two ferulates (or feruloyl residues linked to the pectins) and suggested a free-radical polymerisation reaction.

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