추천 제품
Quality Level
분석
≥90.0% (HPLC)
양식
solid
지질 유형
unsaturated FAs
저장 온도
−20°C
SMILES string
CC1=C(\C=C\C(C)=C\C=C\C(C)=C\C=C\C=C(C)\C=C\C=C(C)/C=C/C2=C(C)CCCC2(C)C)C(C)(C)CCC1
InChI
1S/C40H56/c1-31(19-13-21-33(3)25-27-37-35(5)23-15-29-39(37,7)8)17-11-12-18-32(2)20-14-22-34(4)26-28-38-36(6)24-16-30-40(38,9)10/h11-14,17-22,25-28H,15-16,23-24,29-30H2,1-10H3/b12-11+,19-13+,20-14+,27-25+,28-26+,31-17+,32-18+,33-21-,34-22+
InChI key
OENHQHLEOONYIE-BVZAMQQESA-N
생화학적/생리학적 작용
(9Z)-β-Carotene or 9-cis-β-carotene is a 9-cis retinoic acid precursor in intestinal mucosal glands of humans. 9-cis retinoic acid is a ligand for nuclear receptor and retinoid X receptor (RXR). 9-cis-β-carotene participates in gene regulation. It is majorly present in liver. 9-cis-β-Carotene supplementation inhibits the progression of atherosclerosis. 9-cis-β-carotene may restore photoreceptors in retinitis pigmentosa (RP) and retinal dystrophies.
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
이미 열람한 고객
Synthetic 9-cis-beta-carotene inhibits photoreceptor degeneration in cultures of eye cups from rpe65rd12 mouse model of retinoid cycle defect
Sher I, et al.
Scientific Reports, 8(1), 6130-6130 (2018)
Treatment With 9-cis beta-Carotene-Rich Powder in Patients With Retinitis Pigmentosa: A Randomized Crossover Trial
Rotenstreich Y, et al.
JAMA Ophthalmology, 131(8), 985-992 (2013)
Changes of carotenoids, color, and vitamin A contents during processing of carrot juice.
Chen, B., et al.
Journal of Agricultural and Food Chemistry, 43, 1912-1918 (1995)
T Toba et al.
Life sciences, 61(8), 839-845 (1997-01-01)
The aim of the present study was to determine to what extent 9-cis beta-carotene, one of the most abundant naturally-occurring cis-isomers of beta-carotene, can inhibit the growth of cervical dysplasia-derived cells in comparison with all-trans beta-carotene. We found that 9-cis
Effects of thermal processing on trans-cis-isomerization of β-carotene in carrot juices and carotene-containing preparations.
Marx, M., et al.
Food Chemistry, 83, 609-617 (2003)
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