70872-29-6

Basic information

• Product Name: ISOXANTHOHUMOL
• Synonyms: 7-HYDROXY-2-(4-HYDROXYPHENYL)-5-METHOXY-8-(3-METHYLBUT-2-ENYL)-2,3-DIHYDROCHROMEN-4-ONE;ISOXANTHOHUMOL(P);Isoxanthohumol, (2S)-;Is0xanthohumol;Isoxanthohumol, 98%, from Humulus lupulus
• CAS NO: 70872-29-6
• Molecular Formula: C21H22O5
• Molecular Weight: 354.39600
• Mol File: 70872-29-6.mol
• Article Data: 13

Chemical Properties

• Melting Point: 196-208℃
• Boiling Point: 585.8±50.0 °C(Predicted)
• Appearance: /
• Density: 1.245±0.06 g/cm3 (20 ºC 760 Torr)
• Storage Temp.: 2-8°C
• PKA: 7.90±0.40(Predicted)
• CAS DataBase Reference: ISOXANTHOHUMOL(CAS DataBase Reference)
• NIST Chemistry Reference: ISOXANTHOHUMOL(70872-29-6)
• EPA Substance Registry System: ISOXANTHOHUMOL(70872-29-6)

Safety Data

• Hazardous Substances Data: 70872-29-6(Hazardous Substances Data)

Usage

Description

Isoxanthohumol is a naturally occurring compound found in hops, a plant commonly used in the brewing industry for flavoring and stabilizing beer. It is a structural analog of xanthohumol and is known for its diverse range of biological activities, including antimicrobial, antitumor, anti-inflammatory, antioxidant, and antiangiogenic properties.

Uses

Used in Pharmaceutical Industry:
Isoxanthohumol is used as a therapeutic agent for its antimicrobial properties, helping to combat various bacterial and fungal infections. Its anti-inflammatory and antioxidant activities also make it a potential candidate for treating inflammatory diseases and oxidative stress-related conditions.
Used in Anticancer Applications:
Isoxanthohumol is used as an anticancer agent, exhibiting potential in inhibiting tumor growth and progression. Its diverse biological activities contribute to its effectiveness in targeting various aspects of cancer development, including cell proliferation, angiogenesis, and metastasis.
Used in Food and Beverage Industry:
Isoxanthohumol is used as a natural preservative and flavor enhancer in the food and beverage industry, particularly in the brewing of beer. Its antimicrobial properties help to extend the shelf life of products, while its unique flavor profile adds a distinct taste.
Used in Cosmetics Industry:
Isoxanthohumol is used as an active ingredient in cosmetics for its antioxidant and anti-inflammatory properties. It can be incorporated into skincare products to help protect the skin from environmental stressors and promote a healthy, radiant complexion.
Used in Agricultural Industry:
Isoxanthohumol's antimicrobial properties can be utilized in the agricultural industry as a natural pesticide or fungicide, helping to protect crops from various pathogens and pests without the use of harsh chemicals.

Upstream product

• 358-72-5 dimethylallyl diphosphate 
• 61775-19-7 7,4′-dihydroxy-5-methoxyflavanone 
• 334701-04-1 2-(4-acetoxyphenyl)-5-hydroxy-8-(3-methylbut-2-enyloxy)-4-oxochroman-7-yl acetate 
• 334701-03-0 4-(7-acetoxy-5-((3-methylbut-2-en-1-yl)oxy)-4-oxochroman-2-yl)phenyl acetate 
• 480-41-1 5,7-Dihydroxy-2-(4-hydroxy-phenyl)-chroman-4-on 
• 3162-03-6 2-(4-acetoxyphenyl)-5-hydroxy-4-oxochroman-7-yl acetate 
• 569-83-5 xanthohumol 
• 115063-39-3 desmethylxanthohumol 
• 569-83-5 xanthoarnol 

Downstream Products

• 72060-15-2 2'',3''-dihydroisoxanthohumol 

Relevant articles and documents

Neuroregenerative Potential of Prenyl- And Pyranochalcones: A Structure-Activity Study

Loss of neuronal tissue is a hallmark of age-related neurodegenerative diseases. Since adult neurogenesis has been confirmed in the human brain, great interest has arisen in substances stimulating the endogenous neuronal regeneration mechanism based on ad

Synthesis and antiproliferative activity of minor hops prenylflavonoids and new insights on prenyl group cyclization

Synthesis of minor prenylflavonoids found in hops and their non-natural derivatives were performed. The antiproliferative activity of the obtained compounds against some human cancer cell lines was investigated. Using xanthohumol isolated from spent hops

Analysis of the components of hard resin in hops (Humulus lupulus L.) and structural elucidation of their transformation products formed during the brewing process

The resins from hops (Humulus lupulus L.), which add the bitter taste to beer, are classified into two main subfractions, namely, soft and hard resins. α- and β-Acids in soft resin and their transformation during the wort boiling process are well-studied; however, other constituents in resins, especially hard resin, have been unidentified. In this study, we identified humulinones and hulupones as soft-resin components, in addition to 4′-hydroxyallohumulinones and tricyclooxyisohumulones A and B as hard-resin components. These compounds are all oxidation products derived from α- and β-acids. We also investigated compositional changes in the hard resin during the wort boiling process, which has a significant effect on the taste of the beer, by using model boiling experiments. The major changes were identified to be isomerization of 4′-hydroxyallohumulinones into 4′- hydroxyallo-cis-humulinones, followed by decomposition into cis-oxyhumulinic acids. These findings will be helpful in systematically evaluating and optimizing the effect of the hard resin on beer quality.