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Chromium picolinate

CAS No. 14639-25-9

Chromium picolinate ( CCRIS 8310 | CCRIS-8310 | Divista | Picolinic acid, chromium salt )

产品货号. M18036 CAS No. 14639-25-9

吡啶甲酸铬会导致 DNA 损伤和突变。它是 p38 的激活剂。

纯度: >98% (HPLC)

COA Datasheet HNMR HPLC MSDS Handing Instructions
规格 价格/人民币 库存 数量
100MG ¥332 有现货
200MG 获取报价 有现货
500MG 获取报价 有现货
1G 获取报价 有现货

生物学信息

  • 产品名称
    Chromium picolinate
  • 注意事项
    本公司产品仅用于科研实验,不得用于人体或动物的临床与诊断
  • 产品简述
    吡啶甲酸铬会导致 DNA 损伤和突变。它是 p38 的激活剂。
  • 产品描述
    Chromium picolinate is used to prevent chromium deficiency and to decrease serum glucose and insuline levels. It also decreases plasma lipid levels and platelet aggregation and improves myocardial contractility.
  • 体外实验
    Cell Viability Assay Cell Line:lymphocytes Concentration:5,10, 25, 50, 75, 100 μM Incubation Time:24-72 h Result:Inhibited cell viability from concentration of 25 μM.Western Blot Analysis Cell Line:lymphocytes Concentration:50, 100 μM Incubation Time:24 h Result:Increased the expression of Bax. and cytochrome.Increased the activity of caspase-3.
  • 体内实验
    Animal Model:Goto-Kakizaki diabetic rats Dosage:100 mg/kg Administration:p.o.Result:Increased body weight.The glucose levels were significantly lower in GK-CrP rats compared with GK-control rats.Animal Model: Streptozotocin-induced diabetic rats Dosage:1 mg/kg.Administration:p.o.Result:Attenuated hyperglycemia and lowered lipid peroxidation in diabetic rats.Restored the activity of SOD, catalase, GR, antioxidant capacity, ALT and AST.
  • 同义词
    CCRIS 8310 | CCRIS-8310 | Divista | Picolinic acid, chromium salt
  • 通路
    Others
  • 靶点
    Other Targets
  • 受体
    p38|DNA mutation
  • 研究领域
    ——
  • 适应症
    ——

化学信息

  • CAS Number
    14639-25-9
  • 分子量
    418.3
  • 分子式
    C18H12CrN3O6
  • 纯度
    >98% (HPLC)
  • 溶解度
    In Vitro:?DMSO : 7.81 mg/mL (18.67 mM)
  • SMILES
    [Cr+3].[O-]C(=O)c1ccccn1.[O-]C(=O)c1ccccn1.[O-]C(=O)c1ccccn1
  • 化学全称
    chromium(III) picolinate

运输与储存

  • 储存条件
    (-20℃)
  • 运输条件
    With Ice Pack
  • 稳定性
    ≥ 2 years

参考文献

1. Diaz M L, et al. Journal of Nutritional Biochemistry, 2008, 19(1):61-68.
产品手册
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