Properties:
Phlorizin is a white to
chicken apparent solid with a melting point of 106–109 °C. It is of candied
aftertaste and contains four molecules of baptize in the crystal. Above 200 °C,
it decomposes. It is ailing acrid in ether and algid water, but acrid in booze
and hot water. Upon abiding acknowledgment to aqueous solutions phlorizin
hydrolyzes to phloretin and glucose.
Pharmacology:
Phlorizin is a aggressive
inhibitor of SGLT1 and SGLT2 because it competes with D-glucose for bounden to
the carrier; this reduces renal glucose transport, blurred the bulk of glucose
in the blood. Phlorizin was advised as a abeyant biologic analysis for blazon
II diabetes, but has back been abolished by added careful and added able
constructed analogs, such as canagliflozin and dapagliflozin. Orally captivated
phlorizin is about absolutely adapted into phloretin by hydrolytic enzymes in
the baby intestine. Apart from accepted antidiabetic activity, phlorizin is
aswell advised for its antioxidant activity.
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