Phlorizin

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[ Plant Source ] Apple
[ Other Name ] Isosalipurposide
[ CAS NO. ] 60-81-1
[ Molecular Formula ] C21H24O10
[ Molecular Weight ] 436.413
[ Appearance ] White Powder
[ Purity ] ≥98%

[ Function ]
1. Inhibits glucose absorption: 
Reduces the active absorption and reabsorption of glucose, thereby lowering blood glucose levels.
2. Antioxidant and anti-inflammatory effects: 
Scavenges free radicals and mitigates oxidative stress-induced cellular damage; simultaneously inhibits the release of pro-inflammatory factors, helping to improve conditions associated with chronic inflammation.
3. Regulates metabolic function: 
Promotes a balance in lipid metabolism and reduces fat accumulation; may offer potential benefits in managing obesity and non-alcoholic fatty liver disease.
4. Protects organ function: 
Provides protective effects for the kidneys, liver, and cardiovascular system.

About Phlorizin
Phlorizin is a naturally occurring dihydrochalcone glycoside found in the root bark and skin of apple trees, as well as in certain plants of the Rosaceae family. It functions by inhibiting sodium-glucose co-transporters (SGLTs) and is primarily used in blood glucose regulation, diabetes research, and antioxidant studies; it also serves as a common tool molecule for investigating mechanisms of cellular glucose uptake.
The primary function of phlorizin is the inhibition of SGLT1 and SGLT2 transporters, which are responsible for glucose reabsorption in the intestine and kidneys, respectively. By blocking their activity, phlorizin reduces glucose entry into the bloodstream, thereby lowering blood glucose levels. While this mechanism resembles that of modern SGLT2 inhibitor diabetes drugs (such as dapagliflozin), phlorizin has a broader scope of action; its inhibition of SGLT1 can also affect intestinal glucose absorption. Phlorizin is a glycoside formed by the linkage of phloretin with glucose; its degradation product, phloretin, is capable of effectively inhibiting microbial activity.
Phlorizin exhibits various significant biological activities—including blood glucose reduction, memory improvement, antioxidant effects, and anti-cancer properties—offering broad prospects for application in the development of novel pharmaceuticals and natural health foods.
Phlorizin can be used as a food additive with antioxidant properties. Although its antioxidant capacity is lower than that of certain apple polyphenol components—such as quercetin glycosides, proanthocyanidins, and chlorogenic acid—its ability to lower high blood glucose levels makes it a valuable ingredient for functional foods; incorporating it allows for the dual benefit of managing hyperglycemia while simultaneously addressing food oxidation issues.