Home > Name List By other > [(2R,3R)-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-3, 4-dihydro-2H-chromen-3-yl] 3,4,5-trihydroxybenzoate

CAS No 989-51-5 , [(2R,3R)-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-3,
4-dihydro-2H-chromen-3-yl] 3,4,5-trihydroxybenzoate

  • Name: [(2R,3R)-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-3,
    4-dihydro-2H-chromen-3-yl] 3,4,5-trihydroxybenzoate
  • Synonyms: Catechin deriv.; Tea catechin;(-)-Epigallocatechin gallate; 989-51-5; Epigallocatechin 3-gallate; Epigallocatechin-3-gallate; EGCG; Teavigo;[(2R,3R)-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-3,
    4-dihydro-2H-chromen-3-yl] 3,4,5-trihydroxybenzoate;
  • CAS Registry Number:
  • Flash Point: 320°C
  • Boiling Point: 909.1°C at760mmHg
  • Density: 1.9g/cm3
  • Refractive index: -175.5 ° (C=1, EtOH)
  • Flash Point: 320°C
  • EINECS: 283-519-7
  • Molecular Weight: 458.37172
  • InchiKey: WMBWREPUVVBILR-WIYYLYMNSA-N
  • InChI: InChI=1S/C22H18O11/c23-10-5-12(24)11-7-18(33-22(31)9-3-15(27)20(30)16
    (28)4-9)21(32-17(11)6-10)8-1-13(25)19(29)14(26)2-8/h1-6,18,21,23-30H,
    7H2/t18-,21-/m1/s1
  • Molecular Formula: C22H18O11
  • Molecular Structure:CAS No:989-51-5 [(2R,3R)-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-3,<br />4-dihydro-2H-chromen-3-yl] 3,4,5-trihydroxybenzoate

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989-51-5 Benzoic acid,3,4,5-trihydroxy-,(2R,3R)-3,4-dihydro-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-2H-1-benzopyran-3-ylester

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References of [(2R,3R)-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-3,
4-dihydro-2H-chromen-3-yl] 3,4,5-trihydroxybenzoate
Title: EGCG
CAS Registry Number: 989-51-5
CAS Name: 3,4,5-Trihydroxybenzoic acid, (2R,3R)-3,4-dihydro-5,7-dihydroxy-2-(3,4,5-trihydroxyphenyl)-2H-1-benzopyran-3-yl ester
Synonyms: (-)-epigallocatechin 3-O-gallate; (-)-epigallocatechol gallate
Molecular Formula: C22H18O11
Molecular Weight: 458.37
Percent Composition: C 57.65%, H 3.96%, O 38.40%
Literature References: Polyphenolic constituent of tea; inhibits tumor promotion. Initial identification and isoln from green tea: M. Tsujimura, Bull. Agric. Chem. Soc. Jpn. 6, 70 (1930); C.A. 25, 3637 (1931); and crystallization: L. Vuataz et al., J. Chromatogr. 2, 173 (1959). Oxidation during tea fermentation: P. Coggon et al., J. Agric. Food Chem. 21, 727 (1973). HPLC/MS extraction from black tea: R. G. Bailey et al., J. Sci. Food Agric. 66, 203 (1994). HPLC determn in plasma and urine: M.-J. Lee et al., Cancer Epidemiol. Biomarkers Prev. 4, 393 (1995). Antitumor promoting activity: S. Yoshizawa et al., Phytother. Res. 1, 44 (1987); T. Yamane et al., Cancer Res. 55, 2081 (1995). Inhibition of metastasis in mice: S. Taniguchi et al., Cancer Lett. 65, 51 (1992). Modulation of endocrine systems and food intake: Y.-H. Kao, et al., Endocrinology 141, 980 (2000).
Properties: White crystals from water, mp 218°. [a]D -185 ±2°(ethanol). uv max (ethanol): 275 nm (e 11500).
Melting point: mp 218°
Optical Rotation: [a]D -185 ±2°(ethanol)
Absorption maximum: uv max (ethanol): 275 nm (e 11500)