An anthocyanin responsible for red pigment in fruits and berries. It is an antioxidant, protecting the cell against damage from SOD.
Form
Black Solid
Melting Point
>190°C (dec.)
Solubility
DMSO, Methanol
Intended for research use only. Not for use in human, therapeutic, or diagnostic applications.
References
Riihinen, K., et al.: Food Chem., 110, 156 (2008), Khanizadeh, S., et al.: J. Food Comp. Anal., 21, 396 (2008), Viskelis, P., et al.: J. Food Sci., 74, C157 (2009), Comeskey, D., et al.: J. Agric. Food Chem., 57, 2035 (2009),
USBio References
No references available
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