18483-17-5

Basic information

• Product Name: 1,3,6-TRI-O-GALLOYL-B-D-GLUCOSE
• Synonyms: 1,3,6-TRI-O-GALLOYL-B-D-GLUCOSE;B-D-GLUCOPYRANOSE,1,3,6-TRIS(3,4,5-TRIHYDROXYBENZOATE);GALLOYL-B-D-GLUCOSE, 1,3,6-TRI-O-(SH);1,3,6-Tri-O-galloyl-beta-D-glucopyranose;1,3,6-Tri-O-galloyl-beta-D-glucose;beta-D-Glucopyranose 1,3,6-trigallate;NSC 69861;1,3,6-Tri-O-galloyl glucose
• CAS NO: 18483-17-5
• Molecular Formula: C₂₇H₂₄O₁₈
• Molecular Weight: 636.47
• Mol File: 18483-17-5.mol
• Article Data: 1

Chemical Properties

• Melting Point: 167℃
• Boiling Point: 1103.6°Cat760mmHg
• Flash Point: 363°C
• Appearance: /
• Density: 1.98
• Vapor Pressure: 0mmHg at 25°C
• Refractive Index: 1.823
• Storage Temp.: ?20°C
• PKA: 8.37±0.15(Predicted)
• BRN: 76215
• CAS DataBase Reference: 1,3,6-TRI-O-GALLOYL-B-D-GLUCOSE(CAS DataBase Reference)
• NIST Chemistry Reference: 1,3,6-TRI-O-GALLOYL-B-D-GLUCOSE(18483-17-5)
• EPA Substance Registry System: 1,3,6-TRI-O-GALLOYL-B-D-GLUCOSE(18483-17-5)

Safety Data

• WGK Germany: 3
• Hazardous Substances Data: 18483-17-5(Hazardous Substances Data)

Usage

Description

1,3,6-TRI-O-GALLOYL-B-D-GLUCOSE, also known as 1,3,6-Trigalloylglucose, is a tannin derived from Picrorhiza kurroa seeds. It is characterized by its lipid peroxidation and cyclooxygenase inhibitory activity, which contribute to its potential applications in various industries.

Uses

Used in Pharmaceutical Industry:
1,3,6-TRI-O-GALLOYL-B-D-GLUCOSE is used as a pharmaceutical compound for its lipid peroxidation and cyclooxygenase inhibitory activity. These properties make it a promising candidate for the development of drugs targeting inflammation and oxidative stress-related conditions.
Used in Cosmetic Industry:
In the cosmetic industry, 1,3,6-TRI-O-GALLOYL-B-D-GLUCOSE is used as an active ingredient for its antioxidant and anti-inflammatory properties. It can be incorporated into skincare products to help protect the skin from environmental stressors and promote a healthy skin appearance.
Used in Food Industry:
1,3,6-TRI-O-GALLOYL-B-D-GLUCOSE is used as a natural additive in the food industry, leveraging its antioxidant properties to extend the shelf life of products and maintain their freshness. Additionally, its anti-inflammatory activity may contribute to the development of functional foods with health-promoting benefits.
Used in Agricultural Industry:
In agriculture, 1,3,6-TRI-O-GALLOYL-B-D-GLUCOSE can be employed as a natural pesticide or fungicide due to its antioxidant and anti-inflammatory properties. It may help protect crops from various diseases and pests, promoting sustainable and eco-friendly farming practices.

InChI:InChI=1/C27H24O18/c28-11-1-8(2-12(29)18(11)34)24(39)42-7-17-21(37)23(44-25(40)9-3-13(30)19(35)14(31)4-9)22(38)27(43-17)45-26(41)10-5-15(32)20(36)16(33)6-10/h1-6,17,21-23,27-38H,7H2/t17-,21-,22-,23+,27+/m1/s1

Downstream Products

• 7292-26-4 O¹,O³,O⁶-Tris-(3,4,5-trimethoxy-benzoyl)-β-D-glucopyranose 
• 23094-66-8 O²,O⁴-Diacetyl-O¹,O³,O⁶-tris-(3,4,5-triacetoxy-benzoyl)-β-D-glucopyranose 
• 121-79-9 Propyl gallate 
• 149-91-7 3,4,5-trihydroxybenzoic acid 

Relevant articles and documents

POLYPHENOL INTERACTIONS: ASTRINGENCY AND THE LOSS OF ASTRINGENCY IN RIPENING FRUIT

Key Word Index-Polyphenols; tannins; β-glucosidase inhibition; protein-polyphenol complexation; astringency. The inhibition of the enzyme β-glucosidase by natural polyphenolic substrates is described.The kinetic data suggest that the pattern of inhibition which is initially observed most closely resembles that of the classical non-competitive type.The system has also been employed to test the ability of other substrates, such as proteins, various polysaccharides, α- and β-cyclodextrins and caffeine, to disrupt the association of polyphenols with β-glucosidase.The results are utilized to put forward a hypothesis for the loss of astringency which typically occurs in some fruit upon ripening.