Ziziphin, with the CAS number 73667-51-3, is a natural compound primarily derived from the fruit of the Ziziphus jujuba plant, commonly known as jujube. It is classified as a triterpenoid saponin, which contributes to its biological activity. Ziziphin is known for its potential health benefits, including antioxidant, anti-inflammatory, and antimicrobial properties. The compound exhibits a complex structure characterized by a steroid-like backbone, which is typical of many saponins. Its solubility is generally higher in polar solvents, reflecting its amphiphilic nature. Ziziphin has garnered interest in pharmacological research due to its potential applications in traditional medicine and modern therapeutic contexts. However, detailed studies on its mechanism of action and efficacy are still ongoing. As with many natural products, the extraction and purification processes can influence its bioactivity, making standardization important for research and application. Overall, Ziziphin represents a fascinating area of study within natural product chemistry and its implications for health and wellness.

Ziziphin

73667-51-3: Ziziphin, α-L-Mannopyranoside, (3β,16β,23R)-3-[[4-O-(6-deoxy-α-L-mannopyranosyl)-α-L-arabinopyranosyl]oxy]-16,23:16,30-diepoxydammar-24-en-20-yl 6-deoxy-, 2,3-diacetate

Ziziphin is a triterpene glycoside which exhibits taste-modifying properties and derives from the leaves of Ziziphus jujuba (Rhamnaceae). In a study, Ziziphin was up to 4 times more active in suppressing the sweet taste of sucrose than other anti-sweet constituents (Suttisri, 1995). Ziziphin suppressed the sweetness induced by D-glucose, D-fructose, stevioside, glycine, sodium saccharin, aspartame and naringin dihydrochalcone. Ziziphin however showed no uppressive effect on the sour taste of hydrochloric acid and the bitter taste of quinine, indicating that ziziphin is highly specific to the sweet taste (Kurihara, 1992). Ziziphin was found to inhibit the sweet taste receptors in humans (Smith, 1983) by a mechanism known as taste modification. In comparison with known gymnemic acids, effects suggest that net dissociation of ziziphins from taste receptor membranes and/or inactivation in the membrane may be much faster than with gymnemic acids (Mahajan, 2009).

CAS 73667-51-3: Ziziphin

Ziziphin

Ref: 3D-OZ29341

Ziziphin

Ref: 7W-GC4144