separation

1,2-Distearoyl-sn-glycerol is an internal standard for the isolation and characterization of molecular species of 1,2-diacyl-sn-glycerol (DAG).

Dihydrocapsaicin (CCRIS1589) is isolated from Capsicum fruit. Capsaicin is the primary active component of the heat and pain-eliciting lipid soluble fraction of the Capsicum pepper. Like capsaicin, dihydrocapsaicin is an irritant. Capsaicin is found in natural hot pepper extracts along with a number of impurities, including dihydrocapsaicin and several lesser impurities. Separation by HPLC is required in order to obtain pure dihydrocapsaicin. Dihydrocapsaicin represents about 10% of the compound present in commercial preparations purporting to be pure capsaicin, but it has about the same pungency as capsaicin. VR1 (vanilloid receptor 1) is a heat activated calcium ion channel which functions as a part of the normal nociceptive pain pathway. Capsaicin elicits a sensation of burning pain by activation of VR1 on small, non-myelinated polymodal C-type nociceptive nerve fibers. The potency of dihydrocapsaicin at VR1 appears equivalent to capsaicin. Antioxidant. Reduces oxidation of serum lipids. Mutagenic. Dihydrocapsaicin is an activator of VR1.

HONYUMINE is a coumarin compound isolated from the roots of Citrus sinensis (orange tree) through bio-guided separation. This compound is derived from a fractional extraction process involving the roots of plants in the Rutaceae (citrus) family.

D-Desthiobiotin is a biotin derivative used in affinity chromatography and protein chromatography, as well as for protein and cell labeling, detection, and separation.

Physalin L is a natural product,it shows a distinct fluorescence spot under UV 365 nm with good separation.