Phloridzin dihydrate

Phloridzin Dihydrate is a dihydrochalcone produced from apple wood, which reduces blood glucose levels and may be a natural anti-diabetic molecule.

Dietary consumption of Phloridzin has been shown to reduce blood glucose levels. Phloridzin is shown to induce experimental glycosuria by blocking the reabsorption of glucose from the kidney. The anti-diabetic action is through the competitive inhibition of the sodium-dependent blood transporters (SGLT1 and SGLT2) of metabolites such as glucose. Additionally, Phloridzin activates a cascade of enzymes, including tyrosinase, by blocking the activity of protein kinase C. As a result, it is involved in inhibiting the growth of tumor cells and provides increased protection against ultraviolet radiation through the activation of melanogenesis.

Catalog Number Product DataSheet Size AVAILABILITY Price Qty
Phloridzin dihydrate, 1g
1g 1-2 weeks
Regular Price:$141.90
On Sale:
Phloridzin dihydrate, 5g
5g 1-2 weeks
Regular Price:$567.60
On Sale:

Product Type: Small Molecule
Chemical Formula: C21H24O10, 2H2O
CAS number: 7061-54-3
Molecular Weight: 472.44
Format: White crystalline solid
Purity: >99 % determined by HPLC
Solubility: Soluble in boiling water, methanol, ethanol, acetone, and ethyl acetate.
Stability: Stable when stored at 4C away from oxygen and direct sunlight
Storage: 4C, avoid exposure to heat and direct sunlight
Shipped: Ambient temperature


Phloridzin dihydrate HPLC Chromatogram.

Purification Notes: Extracted from apple wood using segmentation chromatography.

  1. Ehrenkranz J, Lewis N, Kahn C and Roth J. (2005). Phlorizin: a review. Diabetes Metab Res Rev. 21: 31-8.
  2. Jung E, Lee J, Huh S, Lee J, Kim Y, Kim G and Park D. (2009). Phloridzin-induced melanogenesis is mediated by the cAMP signaling pathway. Food Chem Tox. 47: 2436-2440.
  3. Masumoto S, Akimoto Y, Oike H and Kobori M. (2009). Dietary Phloridzin reduces blood glucose levels and reverses Sglt1 expression in the small intestine in Streptozotocin-induced diabetic mice. J Agric Food Chem. 57: 4651-4656.
  4. The Merck Index (2001). Thirteenth Edition. p. 7414.
  5. Petkovsek M, Stampar F and Veberic R. (2009). Seasonal changes in phenolic compounds in the leaves of scab-resistant and susceptible apple cultivars. Can J Plant Sci. 89:745–753.
  6. Shapiro B. (1946). The mechanism of Phloridzin glycosuria. Biochem J. 441: 151-154.
  7. Shoji T, Kobori M, Shinmoto H, Tanabe M and Tsushida T. (1997). Progressive effects of Phloridzin on melanogenesis in B16 mouse melanoma cells. Biosci Biotech Biochem. 61: 1963-1967.

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