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Home > Biochemical Engineering > Saccharides (Find 2371 items)

2-C-Methyl-D-ribono-1,4-lactone

(492-30-8)
Used in synthesis of enantiomerically pure 4-substituted riboses; also for preparing saccharinic acids and lactones via Amadori rearrangement for use as synthons toward herbicidal esters and branched nucleosides.

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α-D-Glucopyranosyl bromide, 2,3,4,6-tetrakis(2,2-dimethylpropanoate)

(81058-27-7)
Tetra-O-pivaloyl-α-D-glucopyranosyl Bromide was used in the preparation of glucosylated monoterpenoids rhodiolosides A and D.

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D-Arabinopyranose

(28697-53-2)
An inhibitor of the enzyme glucose dehydrogenase.

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Resibufogenin

(465-39-4)
Resibufogenin, a component of huachansu, has been shown to exhibit the anti-proliferative effect against cancer cells, and this may be attributed to the degradation of cyclin D1 caused by the activation of GSK-3β.IC50 Value:Target:In vitro: The effects of Resibufogenin on the outward delayed rectifier potassium current (IK) and outward transient potassium current (IA) in rat hippocampal neurons was investigated, and it inhibited both IK and IA, at 1 μM concentration RBG could alter some

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TATM

(92051-23-5)
A radiolabelled pharmaceutical preparation for diagnostic aims used in positron emission tomography.

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Xanthosine

(146-80-5)
The deamination product of Guanosine. Potential biomarker for detecting radiation exposure.
XANTHOSINE is 
used in the amplification of DNA isothermal strand displacement.

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α-D-Mannose pentaacetate

(4163-65-9)
α-D-Mannose pentaacetate was used for glycosylation in a study that assessed novel synthetic inhibitors of selectin-mediated cell adhesion. 1 It has also been used in a study to investigate stereospecific entry to spiroketal glycosides using alkylidenecarbene CH insertion.

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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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