Karanjin

Catalouge No BSCFN-93060
Product Name Karanjin
CAS 521-88-0
Price POR
Molecular Formula C18H12O4
Molecular Weight 292.29 g/mol
Purity >=98%
Type of Compound Flavonoids
Physical Desc Powder
Source The herbs of Pongamia pinnata
Solvent Chloroform, Dichloromethane, Ethyl Acetate, DMSO, Acetone, etc.
Targets SOD | NO | AChR | TNF-α | NF-kB | GLUT | AMPK | PI3K | Akt | Sodium Channel | ATPase
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Karanjin is a potent Volume-regulated anion channels(VRACs) current inhibitor, the VRAC inhibition might be responsible for its anti-angiogenic effects. Karanjin possesses antioxidant, anti-inflammatory, gastroprotective properties, it can significantly reverse the amnesia induced by diazepam and improve learning and memory of mice in dose and time dependent manner. Karanjin may be effective clinically for cancer pharmacotherapy, it can induce cancer cell death through cell cycle arrest and enhance apoptosis. Karanjin has larvicidal activity toward C. pipiens pallens larvae and A. aegypti larvae. Karanjin also possesses significant antihyperglycemic activity in Streptozotocin-induced diabetic rats and type 2 diabetic db/db mice and protein tyrosine phosphatase-1B may be the possible target for their activity.

Storage

Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.

After Receiving

The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.

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