18483-17-5 Usage
Uses
Used in Pharmaceutical Industry:
1,3,6-TRI-O-GALLOYL-B-D-GLUCOSE is used as a pharmaceutical compound for its lipid peroxidation and cyclooxygenase inhibitory activity. These properties make it a promising candidate for the development of drugs targeting inflammation and oxidative stress-related conditions.
Used in Cosmetic Industry:
In the cosmetic industry, 1,3,6-TRI-O-GALLOYL-B-D-GLUCOSE is used as an active ingredient for its antioxidant and anti-inflammatory properties. It can be incorporated into skincare products to help protect the skin from environmental stressors and promote a healthy skin appearance.
Used in Food Industry:
1,3,6-TRI-O-GALLOYL-B-D-GLUCOSE is used as a natural additive in the food industry, leveraging its antioxidant properties to extend the shelf life of products and maintain their freshness. Additionally, its anti-inflammatory activity may contribute to the development of functional foods with health-promoting benefits.
Used in Agricultural Industry:
In agriculture, 1,3,6-TRI-O-GALLOYL-B-D-GLUCOSE can be employed as a natural pesticide or fungicide due to its antioxidant and anti-inflammatory properties. It may help protect crops from various diseases and pests, promoting sustainable and eco-friendly farming practices.
Check Digit Verification of cas no
The CAS Registry Mumber 18483-17-5 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 1,8,4,8 and 3 respectively; the second part has 2 digits, 1 and 7 respectively.
Calculate Digit Verification of CAS Registry Number 18483-17:
(7*1)+(6*8)+(5*4)+(4*8)+(3*3)+(2*1)+(1*7)=125
125 % 10 = 5
So 18483-17-5 is a valid CAS Registry Number.
InChI:InChI=1/C27H24O18/c28-11-1-8(2-12(29)18(11)34)24(39)42-7-17-21(37)23(44-25(40)9-3-13(30)19(35)14(31)4-9)22(38)27(43-17)45-26(41)10-5-15(32)20(36)16(33)6-10/h1-6,17,21-23,27-38H,7H2/t17-,21-,22-,23+,27+/m1/s1
18483-17-5Relevant academic research and scientific papers
POLYPHENOL INTERACTIONS: ASTRINGENCY AND THE LOSS OF ASTRINGENCY IN RIPENING FRUIT
Ozawa, Tetsuo,Lilley, Terence H.,Haslam, Edwin
, p. 2937 - 2942 (2007/10/02)
Key Word Index-Polyphenols; tannins; β-glucosidase inhibition; protein-polyphenol complexation; astringency. The inhibition of the enzyme β-glucosidase by natural polyphenolic substrates is described.The kinetic data suggest that the pattern of inhibition which is initially observed most closely resembles that of the classical non-competitive type.The system has also been employed to test the ability of other substrates, such as proteins, various polysaccharides, α- and β-cyclodextrins and caffeine, to disrupt the association of polyphenols with β-glucosidase.The results are utilized to put forward a hypothesis for the loss of astringency which typically occurs in some fruit upon ripening.
