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).

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

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.

Dihydrocapsaicin (Standard) is a reference standard for research and analysis in studies involving Dihydrocapsaicin. 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.

Physalin L (Standard) is a reference standard for research and analysis in studies involving Physalin L. Physalin L is a natural product,it shows a distinct fluorescence spot under UV 365 nm with good separation.

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

D-Sarmentose can be extracted from the leaves of oleander (Nerium oleander L.). This compound is isolated and purified through treatment with polyvinylpyrrolidone (PVP) and activated carbon, followed by separation using paper chromatography and electrophoresis.

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.