1,2,3,4,6-Penta-O-acetyl-b-D-mannopyranose - CAS 4026-35-1
Category:
Carbohydrates
Product Name:
1,2,3,4,6-Penta-O-acetyl-b-D-mannopyranose
CAS Number:
4026-35-1
Molecular Weight:
390.34
Molecular Formula:
C16H22O11
COA:
Inquire
MSDS:
Inquire
Structure:
Monosaccharides
Chemical Structure
CAS 4026-35-1 1,2,3,4,6-Penta-O-acetyl-b-D-mannopyranose

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Reference Reading


1.Advanced Neuroimaging in the Clinic: Critical Appraisal of the Evidence Base.
Fink AZ1, Mogil LB1,2, Lipton ML1,3,4,5,6. Br J Radiol. 2016 Apr 13:20150753. [Epub ahead of print]
The shortage of high quality systematic reviews in the field of radiology limits evidence-based integration of imaging methods into clinical practice and may perpetuate misconceptions regarding the efficacy and appropriateness of imaging techniques for specific applications. Diffusion tensor imaging for patients with mild traumatic brain injury ("DTI-mTBI") and dynamic susceptibility contrast-MRI for patients with glioma ("DSC-glioma") are applications of quantitative neuroimaging, which similarly detect manifestations of disease where conventional neuroimaging techniques cannot. We performed a critical appraisal of reviews, based on current EBM methodology, addressing the ability of DTI-mTBI and DSC-glioma to (a) detect brain abnormalities and/or (b) predict clinical outcomes. 23 reviews of DTI-mTBI and 26 of DSC-glioma met criteria for inclusion. All reviews addressed detection of brain abnormalities whereas 12 DTI-mTBI reviews and 22 DSC-glioma reviews addressed prediction of a clinical outcome.
2.Fermented Barley Supplementation Modulates the Expression of Hypothalamic Genes and Reduces Energy Intake and Weight Gain in Rats.
Pichiah PB1, Cho SH2, Han SK3, Cha YS1,4. J Med Food. 2016 Apr;19(4):418-26. doi: 10.1089/jmf.2015.3600.
Dietary fiber and proteins are individually known to decrease feeding, but could result greater weight management benefit when both are combined. We hypothesized that supplementing the diet with fermented barley, being rich in both dietary fiber and proteins, could lower energy intake by modulating the mRNA expression level of hypothalamic genes associated with the regulation of feeding behavior and satiety; thereby decreasing body weight gain. To test our hypothesis, four groups of Sprague Dawley rats were arranged in a 2 × 2 factorial design (n = 6), low-fat diet with either guar gum (LFD-G) or fermented barley (LFD-FB) and high-fat diet with either guar gum (HFD-G) or fermented barley (HFD-FB). Using oral gavage, fermented barley was given at a dosage of 1500 mg/kg body weight and guar gum was supplemented in an equivalent quantity to that of the fiber in the fermented barley. After 19 weeks, the fermented barley-supplemented groups showed a significant reduction in energy intake, triglyceride, body weight gain, and serum leptin, compared to the guar gum-supplemented groups in both the low- and high-fat diet groups.
3.Neuregulin expression in solid tumors: Prognostic value and predictive role to anti-HER3 therapies.
Ocaña A1, Díez-González L1, Esparís-Ogando A2,3, Montero JC2, Amir E4, Pandiella A2. Oncotarget. 2016 Apr 8. doi: 10.18632/oncotarget.8648. [Epub ahead of print]
BACKGROUND: Neuregulins (NRG) are a family of epidermal growth factor ligands which act through binding to HER3 and HER4 receptors. NRGs are widely expressed in solid tumors. Their prognostic significance or their role as predictors of benefit from anti-HER3 therapy is not known.
4.Consumer evaluation of food with nutritional benefits: a systematic review and narrative synthesis.
Mogendi JB1,2, De Steur H1, Gellynck X1, Makokha A2. Int J Food Sci Nutr. 2016 Apr 13:1-17. [Epub ahead of print]
As a consequence of the growing interest in, and development of, various types of food with nutritional benefits, the modern consumer views their kitchen cabinet more and more as a medicine cabinet. Given that consumer evaluation of food is considered key to the successful production, marketing and finally consumption of food, a procedure commonly used in medical fields was employed to systematically review and summarize evidence of consumer evaluation studies on nutritious foods. The focus is primarily on consumer understanding of nutritious food and the underlying determinants of consumer evaluation. Our results highlight four groups of key determinants: (1) nutrition knowledge and information; (2) attitudes, beliefs, perceptions and behavioural determinants; (3) price, process and product characteristics; and (4) socio-demographics. The findings also point to the importance of understanding consumer acceptance as one many concepts in the consumer evaluation process, and provide support for developing appropriate strategies for improving health and well-being of consumers.