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Home > Biochemical Engineering > Saccharides (Find 2371 items)

Clevudine

(163252-36-6)
Antiviral drug, used for the treatment of Hepatitis B.

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p-Nitrophenyl α-D-galactopyranoside

(7493-95-0)
Substrate for α-D-Galactosidase. Combined with E. coli lactose protein carrier. Medium for α-D-Nougat

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N-Acetyl-α-D-glucosamine

(10036-64-3)
White to off-white powderChEBI: An N-acetyl-D-glucosamine that has alpha-configuration at the anomeric centre.

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Tubercidin

(69-33-0)
Tubercidin is a nucleoside metabolite first isolated from Streptomyces tubericidus. Tubercidin, like other nucleosides, is a broad spectrum potent chemotherapeutic agent active against viruses, bacteria, fungi, protozoans and tumors. Tubercidin acts on a diverse range of targets, such as RNA processing, nucleic acid and protein synthesis, and acts as a nucleoside mimic of adenosine.

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L-Arabitol

(7643-75-6)
L-Arabitol, a rare sugar alcohol, is being studied as a food additive that reduces fat deposits in the intestines. L-Arabitol is used as an inducer of xylanase expression in Hypocrea jecorina (Trichoderma reesei). L-Arabitol is used to identify, differentiate and characterize L-arabitol dehydrogenase(s).

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5-Fluoro-2′-deoxycytidine

(10356-76-0)
5-fluoro-2'-deoxycytidine has been used in trials studying the treatment of Neoplasms, Lung Neoplasms, Breast Neoplasms, Head and Neck Neoplasms, and Urinary Bladder Neoplasms, among others.A DNA methyltransferase inhibitor currently in clinical trials for breast cancer and other solid tumors. Like 5’-Azacytidine and decitabine, 2’-Deoxy-5-fluorocytidine is a pyrimidine analog that integrates into chromatin to inhibit DNA methylation. It blocks proliferation in colon cancer-derived HCT116 cells

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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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