MALTol 是一种在红参中高浓度存在的芳香化合物的类型，是一种有效的抗氧化剂，用于增强味道和保藏食品。

Maltol is a naturally occurring organic compound that is flavour enhancer and flavouring agent. Maltol also is a potent antioxidative agent.

When the RGC cells were exposed to 20 μM of H2O2 for 16 h, their viability dropped to 40.3±3.4%. However, the Maltol treatment restored the cells in a dose-dependent manner. The viability recovered to 73.9±5.1% with 10 μM of Maltol and even reached 175.1±11.3% with 2 mM of Maltol, as measured by ATP assay [1].

For hepatoprotective activity in vivo, pretreatment with Maltol (12.5, 25 and 50 mg/kg; 15 days) drastically prevented the elevated activities of aspartate transaminase (AST), alanine transaminase (ALT), alkaline phosphatase (ALP) and triglyceride (TG) in serum and the levels of malondialdehyde (MDA), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β) in liver tissue [2].

118-71-8

C6H6O3

126.111

Palatone;Larixinic acid;Veltol;麦芽酚

DMSO:10 mg/mL
H2O:10 mg/mL (79.29 mM)
Ethanol:35 mg/mL
Powder: -20°C for 3 years
In solvent: -80°C for 2 years