Isochlorogenic acid A

Isochlorogenic acid A (3,5-Dicaffeoylquinic acid) is a natural phenolic acid with anti-mutagenicity, anti-HBV, anti-HIV, anti-oxidant, anti-bacterial, and anti-inflammatoryy activities[1].

Product Specifications

CAS Number

[2450-53-5]

Product Name Alternative

3,5-Dicaffeoylquinic acid; 3,5-CQA

UNSPSC

12352005

Hazard Statement

H315, H319, H335

Target

Bacterial; Endogenous Metabolite; HBV; HIV; Reactive Oxygen Species (ROS)

Type

Natural Products

Related Pathways

Anti-infection; Immunology/Inflammation; Metabolic Enzyme/Protease; NF-κB

Applications

COVID-19-anti-virus

Field of Research

Inflammation/Immunology; Neurological Disease

Assay Protocol

https://www.medchemexpress.com/3,5-Dicaffeoylquinic-acid.html

Purity

99.89

Solubility

DMSO : ≥ 50 mg/mL

Smiles

OC(C=C1/C=C/C(O[C@H]2[C@@H]([C@@H](C[C@](O)(C2)C(O)=O)OC(/C=C/C3=CC(O)=C(C=C3)O)=O)O)=O)=C(C=C1)O

Molecular Formula

C25H24O12

Molecular Weight

516.45

Precautions

H315, H319, H335

References & Citations

[1]Zhang YH, et al. 3,5-Dicaffeoylquinic acid isolated from Artemisia argyi and its ester derivatives exert anti-leucyl-tRNA synthetase of Giardia lamblia (GlLeuRS) and potential anti-giardial effects. Fitoterapia. 2012 Oct;83 (7) :1281-5.|[2]Malarz J, et al. Long-term cultured hairy roots of chicory-a rich source of hydroxycinnamates and 8-deoxylactucin glucoside. Appl Biochem Biotechnol. 2013 Dec;171 (7) :1589-601.|[3]Wan C, et al. Isolation and identification of phenolic compounds from Gynura divaricata leaves. Pharmacogn Mag. 2011 Apr;7 (26) :101-8.|[4]Mamat N, et al. Isochlorogenic acid A promotes melanin synthesis in B16 cell through the β-catenin signal pathway. Acta Biochim Biophys Sin (Shanghai) . 2017 Sep 1;49 (9) :800-807. |[5]Kang JY, et al. Reversal of Trimethyltin-Induced Learning and Memory Deficits by 3,5-Dicaffeoylquinic Acid. Oxid Med Cell Longev. 2016;2016:6981595.|[6]Hong, S., et al. Antioxidant and anti-inflammatory activities of 3,5-dicaffeoylquinic acid isolated from Ligularia fischeri leaves. Food Sci Biotechnol 24, 257–263 (2015) .