phloretin 4'-O-2-D-glucopyranoside, CAS No. 4192-90-9

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4192-90-9

Catalog No. EBD439768

CAS 4192-90-9

Name phloretin 4'-O-2-D-glucopyranoside

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Basic Information

Synonyms: phloretin4'-O-2-D-glucopyranoside 1-(4-2-D-glucopyranosyloxy-2,6-dihydroxy-phenyl)-3-(4-hydroxy-phenyl)-propan-1-one 1-(4-2-D-Glucopyranosyloxy-2,6-dihydroxy-phenyl)-3-(4-hydroxy-phenyl)-propan-1-on Phloretin-4'-2-D-glucosid 4'-(2-D-Glucopyranosyl)-phloretin 3,5-dihydroxy-4-[3-(4-hydroxyphenyl)propanoyl]phenylbeta-D-glucopyranoside 1-Propanone,1-(4-(beta-D-glucopyranosyloxy)-2,6-dihydroxyphenyl)-3-(4-hydroxyphenyl)- p-Phlorizin phloretin-4-D-glucoside Trilobatin

Molecular Formula: C21H24O10

Molecular Weight: 436.42

Categories: Medicinal Chemistry > Biochemicals and Life Science Reagents > Phytochemicals and Natural Products Medicinal Chemistry > Biochemicals and Life Science Reagents > Saccharides, Nucleosides, and Nucleotides

Product Description:

Phloretin 4'-O-β-D-glucopyranoside, also known as phloridzin, is a dihydrochalcone glucoside. It is a natural phenolic compound primarily found in the bark and leaves of apple trees (*Malus* spp.) and other plants in the Rosaceae family. Its structure consists of phloretin (a dihydrochalcone) linked to a glucose molecule via a β-glycosidic bond at the 4'-hydroxyl position. This compound is a well-known and specific inhibitor of the sodium-glucose linked transporters (SGLT1 and SGLT2) in the intestines and kidneys. Due to this mechanism, it has been extensively used as a pharmacological tool in biomedical research to study glucose transport and metabolism. Historically, phloridzin was pivotal in the discovery of renal glucose reabsorption mechanisms, which later led to the development of SGLT2 inhibitor drugs for diabetes treatment. It also exhibits antioxidant properties. Beyond its research applications, phloridzin is of interest in nutraceuticals and functional foods due to its potential health benefits, including anti-diabetic and anti-obesity effects. Its safety profile is generally considered favorable, as it is a naturally occurring substance in common fruits.

Physical Properties

Boiling Point: 787.9°Cat760mmHg

Flash Point: 277.1°C

Density: 1.555g/cm3