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Home > Products >  5,7-Dihydrox -4'-methoxyisoflavone

5,7-Dihydrox -4'-methoxyisoflavone CAS NO.491-80-5

  • Min.Order: 0 Metric Ton
  • Payment Terms: L/C,T/T,
  • Product Details

Keywords

  • Biochanin A
  • Red Clover Extract
  • C16H12O5

Quick Details

  • ProName: 5,7-Dihydrox -4'-methoxyisoflavone
  • CasNo: 491-80-5
  • Molecular Formula: C16H12O5
  • Appearance: white powder
  • DeliveryTime: Delivery after confirming an order
  • PackAge: 1kg/bag,25kg/drum,50kg/drum
  • Port: any port of china
  • ProductionCapacity: 1000 Kilogram/Month
  • Purity: 99%
  • Storage: Stored in sealed containers at a clean...
  • LimitNum: 0 Metric Ton

Superiority

 

What is Biochanin A 99%?

 

Biochanin A is extracted from Red Clover, Biochanin A is white powder, mp: 212 to 216 ° C, acetone solubility experimental solubility acetone-d6/D2O the the: 10 mg / mL solution brown transparent. Biochanin A has characteristic odor, Biochanin A should be stored in cool & dry place,keep away from strong light and heat. 

Details

 

Details of Biochanin A Powder 99%:

 

 

Product Name

Biochanin A 99%

Supplier

Wuhan Yitongtai Science and  Technology CO., LTD.

Part of Used 

Flower

CAS No.

491-80-5

Molecular formula

C16H12O5

Molecular weight

284.26

Appearance

White powder

Specification

99%

Test method

HPLC

Extraction type

Solvent extraction

Grade

Pharmaceutical and food

Storage

Stored in clean, cool and dry place

Shelf life

2 years when properly stored 

Delivery

About 3 days after payment

 

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What is Red Clover?

 

 

Red clover (TrifoliumpratenseL.) the legume (Legumi-nosae) perennial herb, also known as red clover and clover. Native to Europe and western Asia, now widely distributed around the world, for temperate plants. Cultivated all over the north and south China. Red clover contains biochanin A, flavonoids, protein, amino acids, carbohydrates, and vitamins and other ingredients. Which isoflavone phytoestrogen-like effects and anticancer effects of flavonoids and particularly on people's minds.

 

 

 

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