CAS 481-53-8: Tangeretin

Tangeretin analytical standard provided with chromatographic purity, to be used as reference material for qualitative determination.

Oxygen-heterocyclic compound

Applications Tangaretin is a polymethoxylated flavone with potential anti-fungal and inhibitory action against bacteria and fungi in the food industry. Not a dangerous good if item is equal to or less than 1g/ml and there is less than 100g/ml in the package References Wu, T. et al.: Food Control., 35, 354 (2014); Xu, J. et al.: J. Agri. Foos. Che,., 62, 2182 (2014);

Tangeretin

Tangeretin (NSC-618905), a flavonoid from citrus fruit peels, has been proven to play an important role in anti-inflammatory responses and neuroprotective

Tangeretin is a polymethoxylated flavonoid, which is derived primarily from the peels of citrus fruits, particularly oranges and tangerines. As a naturally occurring compound, it exerts its effects through several biochemical pathways. Tangeretin has been shown to modulate cellular signaling pathways, inhibit inflammatory mediators, and scavenge free radicals, highlighting its antioxidant and anti-inflammatory potential. The compound's ability to influence these pathways makes it a subject of interest for its possible roles in cancer inhibition, neuroprotection, and cardiovascular health. Tangeretin's efficacy in inhibiting the proliferation of certain cancer cell lines, coupled with its low toxicity to normal cells, suggests potential applications in oncology research. Additionally, its neuroprotective qualities are being explored for the management of neurodegenerative diseases. In cardiovascular research, its lipid-lowering effects are of particular interest for designing therapeutic strategies against atherosclerosis and related conditions. Due to its diverse biological activities, tangeretin continues to be explored in various scientific domains for its therapeutic potentials, and its natural origin offers an advantage for pharmacological studies.