naringin
  • Lluch Essence
    • Lluch Essence S.L.
      A family company dedicated to sales and distribution
      Flexibility, availability, price and quality.
      Flexibility, availability, price and quality make LLUCH ESSENCE S.L. one of Europe’s references when it comes to essential oils and aroma chemicals, and it is now well known all around the world.
      Email:Info
      Voice:34 93 379 38 49
      Fax:34 93 370 65 04
      Product(s):
      NARINGIN 60% WATERSOLUBLE
      NARINGIN 97%
      NARINGIN 99% PURIFIED
       
 
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7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one (Click)
CAS Number: 10236-47-2 10236-69-8
ECHA EC Number:233-566-4
FDA UNII:N7TD9J649B
Beilstein Number:0102012
MDL:MFCD00148888
FEMA Number:2769
CoE Number:10286
XlogP3-AA:-0.50 (est)
Molecular Weight:580.54084000
Formula:C27 H32 O14
BioActivity Summary:listing
NMR Predictor:Predict
Category:flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents:Search
PubMed: Search
NCBI: Search
Flavis Number:16.058 (Old)
EU SANCO Food Flavourings:16.058  naringin

FEMA Number:2769  naringin
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Physical Properties:
Appearance:white to pale beige crystalline solid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed:No
Melting Point: 82.00 to  84.00 °C. @ 760.00 mm Hg
Boiling Point: 922.00 to  926.00 °C. @ 760.00 mm Hg
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Organoleptic Properties:
  
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Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: skin protecting agents
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Suppliers:
BOC Sciences
Naringin hydrate
For experimental / research use only.
CellMark AB
Naringin Extract 95%
Changsha Organic Herb
Grapefruit Seed Extract
Euroasia
Naringin Natural
For experimental / research use only.
ExtraSynthese
Naringin (HPLC) ≥99%
For experimental / research use only.
Lluch Essence
NARINGIN 60% WATERSOLUBLE
Lluch Essence
NARINGIN 97%
Lluch Essence
NARINGIN 99% PURIFIED
Nacalai USA
(2S)-Naringin
For experimental / research use only.
Santa Cruz Biotechnology
Naringin ≥98%
For experimental / research use only.
Sigma-Aldrich: Fluka
Naringin European Pharmacopoeia (EP) Reference Standard
For experimental / research use only.
WILD Flavors
Narinigin
Flavor: taste
Citrus Bioflavonoids are a family of polyphenolic compounds synthesized by plants. They are obtained from the rinds of citrus fruits and are also known as vitamin P complex. Hesperidin and Naringin are specific examples of Citrus Bioflavonoids. They are powerful antioxidants and help support heart, skin and eye health.
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Safety Information:
Oral/Parenteral Toxicity:
  oral-mouse LD50  1650 mg/kg
(Han & You, 1988)

intraperitoneal-guinea pig LD50  2000 mg/kg
Eksperimentalna Meditsina i Morfologiya. Vol. 19, Pg. 207, 1980.

intraperitoneal-rat LD50  2000 mg/kg
Eksperimentalna Meditsina i Morfologiya. Vol. 19, Pg. 207, 1980.

Dermal Toxicity:
  Not determined
Inhalation Toxicity:
  Not determined
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Safety in Use Information:
Category:flavoring agents
Maximised Survey-derived Daily Intakes (MSDI-EU):280.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):6200 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class:II
Recommendation for naringin usage levels up to:
 not for fragrance use.
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 1.00000100.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 20.00000120.00000
Edible ices, including sherbet and sorbet (03.0): 1.000005.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 1.00000250.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 1.0000010.00000
Bakery wares (07.0): 2.0000020.00000
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 10.00000450.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 10.00000300.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.00000250.00000
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
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Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 32 (FGE.32): Flavonoids (Flavanones and dihydrochalcones) from chemical groups 25 and 30
page or pdf
EPI System:View
Chemicalize.org:Calculate predicted properties
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):10236-47-2
EPA ACToR:Toxicology Data
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one
Chemidplus:0010236472
RTECS:QN6340000 for cas# 10236-47-2
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References:
 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:10236-47-2
Pubchem (cid):25075
Pubchem (sid):134991253
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Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
CHEMBL:View
HMDB (Comprehensive Metabolomic Database):Search
Export Tariff Code:2923.10.0000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
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Potential Blenders and core components note
None Found
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Potential Uses:
 skin protecting agents 
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Natural Occurrence in: note
 citrus fruits
 grapefruit juice - 73-865 mg/l
GRIN Trop Picture
 tomato skin - 8-42 mg/kg
 tomato paste - 25 mg/kg
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Synonyms:
7-(2-O-(6-deoxy-alpha-L-mannopyranosyl)-beta-D-glucopyranosyl oxy)-2,3-dihydro-4',5,7-trihydroxyflavone
7-(2-O-(6-deoxy-alpha-L-mannopyranosyl)-beta-D-glucopyranosyloxy)-2,3-dihydro-4',5,7-trihydroxyflavone
7-(2-O-(6-deoxy-alpha-laevo-mannopyranosyl)-beta-dextro-glucopyranosyl oxy)-2,3-dihydro-4',5,7-trihydroxyflavone
7-(2-O-(6-deoxy-alpha-laevo-mannopyranosyl)-beta-dextro-glucopyranosyloxy)-2,3-dihydro-4',5,7-trihydroxyflavone
7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one
5-hydroxy-2-(4-hydroxyphenyl)-7-(2-O-alpha-L-rhamnopyranosyl-beta-D-glucopyranosyloxy)-4-chromanon
5-hydroxy-2-(4-hydroxyphenyl)-7-(2-O-alpha-laevo-rhamnopyranosyl-beta-dextro-glucopyranosyloxy)-4-chromanon
 naringenin-7-beta-neohesperidoside
 naringin natural
 naringoside
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click on the picture(s) below to
interact with the 3D model
Picture of molecule
Soluble in:
 alcohol
 water, 1000 mg/L @ 40C (exp)
Insoluble in:
 water
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