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Home > Biochemical Engineering > Saccharides (Find 157 items)

anemarsaponin B

(139051-27-7)
Anemarsaponin B is a steroidal saponin isolated from the rhizomes of A. asphodeloides (Liliaceae). Anemarsaponin B decreases the protein and mRNA levels of iNOS and COX-2. Anemarsaponin B reduces the expressions and productions of pro-inflammatory cytokines, including TNF-a and IL-6. Anemarsaponin B inhibits the nuclear translocation of the p65 subunit of NF-κB by blocking the phosphorylation of IκBα. Anemarsaponin B also inhibits the phosphorylation of MAP kinase kinases 3/6 (MKK3/6) an

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Anhydrotetracycline hydrochloride

(13803-65-1)
Anhydrotetracycline hydrochloride is a salt of a degradation product of tetracycline, formed by dehydration at the C6 position under acidic conditions to aromatise the B ring. Anhydrotetracycline is an important standard for monitoring tetracycline stability. Although the degradation is associated with a loss of antibiotic activity, anhydrotetracycline is considered biologically active and is thought responsible for aspects of tetracycline toxicity.

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Agarose, 2-hydroxyethyl ether

(39346-81-1)
The gel has good transparency, and is particularly suitable for preparing medium containing heat-resistant substances. Recommended for the preparation of agarose microspheres.

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Acetyl CoA

(72-89-9)
ChEBI: An acyl-CoA having acetyl as its S-acetyl component.

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apiopaeonoside

(100291-86-9)
Apiopaeonoside is a natural product isolated from the root of Paeonia suffruticosa[1].

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ardisiacrispin A

(23643-61-0)
Ardisiacrispin A (Deglucocyclamin) is a common triterpenoid saponin from Ardisia species. Ardisiacrispin A has similar biological properties with some triterpenoid saponins in A. crenata which is one of the species of genus Ardisia and exhibits cytotoxic effect on tumor cells, immunomodulatory and antiviral activities[1].

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Saccharides, also called sodium saccharin, is the oldest sweetener. Saccharides was discovered by American scientists in 1878 and was quickly accepted by the food industry and consumers. The sweetness of saccharin is 300 to 500 times that of sucrose. It is not metabolized and absorbed by the human body and is stable in the production of various foods.
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