| Description | Enocyanin, an anthocyanin extracted from grapes, exhibits inhibitory effects on leucine aminopeptidase, acid phosphatase, γ-glutamyl transpeptidase, and esterase activity. |
| In vitro | The effects of anthocyanin (0.1%) on acid phosphatase, leucine aminopeptidase, esterase activity and semglutamyl transpeptidase were 100%, 63%, 99% and 134%, respectively. |
| molecular weight | N/A |
| CAS | 11029-12-2 |
| Storage | Powder: -20°C for 3 years | In solvent: -80°C for 1 year |
| Solubility | DMSO: 50 mg/mL H2O: 5 mg/mL, Sonication is recommended. |
| References | 1. Sako F, et al. A study on the toxicity of natural food dyes--toxicity and enzyme inhibition in Paramecium caudatum. J Toxicol Sci. 1978 May;3(2):127-36. |