1,7-bis(4-hydroxy-3-methoxyphenyl)heptane-3,5-dione

• ChemBase ID: 157589
• Molecular Formular: C21H24O6
• Molecular Mass: 372.41166
• Monoisotopic Mass: 372.15728849
• SMILES: COc1cc(ccc1O)CCC(=O)CC(=O)CCc1ccc(c(c1)OC)O
• Canonical SMILES: COc1cc(CCC(=O)CC(=O)CCc2ccc(c(c2)OC)O)ccc1O
• InChI: InChI=1S/C21H24O6/c1-26-20-11-14(5-9-18(20)24)3-7-16(22)13-17(23)8-4-15-6-10-19(25)21(12-15)27-2/h5-6,9-12,24-25H,3-4,7-8,13H2,1-2H3
• InChIKey: LBTVHXHERHESKG-UHFFFAOYSA-N

NAMES AND DATABASE IDS

Names

• IUPAC name: 1,7-bis(4-hydroxy-3-methoxyphenyl)heptane-3,5-dione
• IUPAC Traditional name: tetrahydrocurcumin
• Synonyms: Tetrahydrocurcumin; 1,7-Bis(4-hydroxy-3-methoxyphenyl)-3,5-heptanedione; Tetrahydrocurcumin; HZIV 81-2; NSC 687845; Sabiwhite; Tetrahydrodiferuloylmethane; Tetrahydro Curcumin; 1,7-Bis(4-hydroxy-3-Methoxyphenyl)heptane-3,5-dione

Database IDs

• CAS Number: 36062-04-1
• MDL Number: MFCD04152347
• Beilstein Number: 3485469
• PubChem SID: 162251726
• PubChem CID: 124072

CALCULATED PROPERTIES

• Acid pKa: 9.307544
• H Acceptors: 6
• H Donor: 2
• LogD (pH = 5.5): 3.9634101
• LogD (pH = 7.4): 3.958138
• Log P: 3.9634776
• Molar Refractivity: 101.624 cm^3
• Polarizability: 39.21875 Å^3
• Polar Surface Area: 93.06 Å^2
• Rotatable Bonds: 10
• Lipinski's Rule of Five: true

PROPERTIES

Physical Property

• Solubility: Chloroform; DMSO; Methanol
• Apperance: Yellow Solid
• Melting Point: 89-93°C
• Flash Point: 196 °C; 384.8 °F

Safety Information

• Storage Condition: Amber Vial, -20°C Freezer
• German water hazard class: 3

Product Information

• Purity: ≥95.0% (HPLC); 95+%; 97%
• Grade: analytical standard
• Shelf Life: (limited shelf life, expiry date on the label)
• Empirical Formula (Hill Notation): C21H24O6

DETAILS

Toronto Research Chemicals - T293385

Tetrahydro Curcumin is a major metabolite of Curcumin (C838500) that has been shown to have protective effects against diabetes and vascular dysfunction via alleviation of oxidative stress.

REFERENCES

• Namareoung, S. et al.: Naun.-Schmied. Arch. Pharmacol.,383, 519 (2011)
• Kartileksan, K. et al.: J. Func. Foods, 2, 134 (2011)