| Description | Tangeretin (NSC-618905), a flavonoid from citrus fruit peels, has been proven to play an important role in anti-inflammatory responses and neuroprotective effects in several disease models and was also selected as a Notch-1 inhibitor. |
| In vitro | Tangeritin is a bitter tasting compound and can be found in a number of food items such as tea, sweet bay, garden onion (var. ), and broccoli. It has been proven to play an important role in neuroprotective effects and anti-inflammatory responses in several disease models and was also selected as a Notch-1 inhibitor. |
| Synonyms | NSC53909, Tangeritin, NSC618905, 桔皮素 |
| molecular weight | 372.37 |
| Molecular formula | C20H20O7 |
| CAS | 481-53-8 |
| Storage | Powder: -20°C for 3 years | In solvent: -80°C for 1 year |
| Solubility | DMSO: 40mg/ml（107.42mM) Methanol: 5mg/ml（13.43mM）, Sonication is recommended. H2O: Insoluble Ethanol: < 1 mg/mL (insoluble or slightly soluble) |
| References | 1. Hirano T, et al. Br J Cancer, 1995, 72(6), 1380-1388. 2. Pan MH, et al. Carcinogenesis, 2002, 23(10), 1677-1684. 3. Chen KH, et al. Biochem Pharmacol, 2007, 73(2), 215-227. 6. Hagenlocher Y, et al. Citrus peel polymethoxyflavones nobiletin and tangeretin suppress LPS- and IgE-mediated activation of human intestinal mast cells. Eur J Nutr. 2016 Mar 28. |