| Identification | Back Directory | [Name]
HOMOBUTEIN | [CAS]
34000-39-0 | [Synonyms]
HOMOBUTEIN
homobitein
HOMOBUTEIN hplc
Einecs 251-782-7
3-O-methylbutein
HOMOBUTEIN WITH HPLC
4,2',4'-Trihydroxy-3-methoxychalcone
3-METHOXY-2',4',4-TRIHYDROXYCHALCONE
2',4,4'-TRIHYDROXY-3-METHOXY CHALCONE
(E)-2',4,4'-trihydroxy-3-methoxychalcone
(E)-1-(2,4-Dihydroxyphenyl)-3-(4-hydroxy-3-methoxyphenyl)-2-propen-1-one
2-Propen-1-one, 1-(2,4-dihydroxyphenyl)-3-(4-hydroxy-3-methoxyphenyl)-, (2E)- | [EINECS(EC#)]
251-782-7 | [Molecular Formula]
C16H14O5 | [MDL Number]
MFCD00016769 | [MOL File]
34000-39-0.mol | [Molecular Weight]
286.28 |
| Chemical Properties | Back Directory | [Melting point ]
207-212°C | [Boiling point ]
523.8±50.0 °C(Predicted) | [density ]
1.369±0.06 g/cm3(Predicted) | [form ]
Solid | [pka]
7.43±0.35(Predicted) | [color ]
Light yellow to yellow | [LogP]
2.880 (est) |
| Hazard Information | Back Directory | [Uses]
Homobutein a natural chalcones (can be found in many medicinal plants, fruits, vegetables, spices and nuts), is a potent HDACs/NF-κB dual inhibitor with IC50s of 190 and 38 μM, respectively. Homobutein also a chelator of iron (II and III) cations, shows various activities, including anticancer, anti-inflammatory, antiparasite and antioxidation[1][2][3][4]. | [Definition]
ChEBI:Homobutein is a member of chalcones. | [IC 50]
Toxoplasma | [References]
[1] Orlikova B, et al. Natural chalcones as dual inhibitors of HDACs and NF-κB. Oncol Rep. 2012 Sep;28(3):797-805. DOI:10.3892/or.2012.1870
[2] Adeyemi OS, et al. In Vitro Screening to Identify Anti-Toxoplasma Compounds and In Silico Modeling for Bioactivities and Toxicity. Yale J Biol Med. 2019 Sep 20;92(3):369-383. PMID:31543702
[3] Yenesew A, et al. Anti-plasmodial flavonoids from the stem bark of Erythrina abyssinica. Phytochemistry. 2004 Nov;65(22):3029-32. DOI:10.1016/j.phytochem.2004.08.050
[4] Serobatse K, et al. Antioxidant and antimalarial properties of butein and homobutein based on their ability to chelate iron (II and III) cations: a DFT study in vacuo and in solution. European Food Research and Technology, 2016, 242(1): 71-90. |
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