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CAS RN: 17406-45-0 | Product Number: T3636

Tomatine from Tomato


Purity: >80.0%(HPLC)
Synonyms:
  • α-Tomatine from Tomato
  • Lycopersicin from Tomato
Documents:
100MG
£140.00
22   ≥100 

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Product Number T3636
Purity / Analysis Method >80.0%(HPLC)
Molecular Formula / Molecular Weight C__5__0H__8__3NO__2__1 = 1,034.20 
Physical State (20 deg.C) Solid
Storage Temperature Room Temperature (Recommended in a cool and dark place, <15°C)
CAS RN 17406-45-0
Reaxys Registry Number 78250
PubChem Substance ID 354334699
Merck Index (14) 9545
MDL Number

MFCD00016888

Specifications
Appearance White to Yellow to Orange powder to crystal
Purity(HPLC) min. 80.0 area%
Specific rotation [a]20/D -28.0 to -34.0 deg(C=0.5,Pyridine)
Properties (reference)
Melting Point 291 °C
Specific Rotation -33° (C=0.5,Pyridine)
Solubility (soluble in) Dioxane, Ethanol, Methanol
GHS
Pictogram Pictogram
Signal Word Warning
Hazard Statements H302 : Harmful if swallowed.
Precautionary Statements P501 : Dispose of contents/ container to an approved waste disposal plant.
P270 : Do not eat, drink or smoke when using this product.
P264 : Wash skin thoroughly after handling.
P301 + P312 + P330 : IF SWALLOWED: Call a POISON CENTER/doctor if you feel unwell. Rinse mouth.
Related Laws:
EC Number 241-429-5
RTECS# XW1050000
Transport Information:
HS Number 2939800000
Application
Tomatine: A Steroidal Glycoalkaloid with a Wide Variety of Functions

Tomatine is a steroidal glycoalkaloid in the stems and leaves of the tomato plant (Lycopersicon esculentum) and other Lycopersicon and Solanum species. Tomatine was first discovered as an antifungal agent against Fusarium oxysporum f. (a tomato pathogen), in 1940s. Since then, tomatine has been reported its variety of functions, such as acholinesterase inhibitory and antioxidant activities, hypocholesterolemic, adjuvant and anticarcinogenic effects, and etc. Tomatine is also used as a starting compound for the synthesis of steroidal hormones. (The product is for research purpose only.)

References


PubMed Literature


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