NADH, Food Grade
disodium salt, lyophilizate
For further processing only.
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NADH, Food Grade material number and pack size: Material Number Pack Size 03277372103 custom fill
NADH, Food Grade, is a cofactor for redox enzymes.
NADH, the reduced form of nicotinamide adenine dinucleotide (NAD), is a cofactor for redox enzymes. It naturally occurs in the mitochondria and plays an important role in generating energy in every cell of our body.
NADH is an activated form of niacin (vitamin B3), and can be taken as a food supplement.
The production process of NADH, Food Grade is free of animal, vegetable, cereal or fruit raw material and no solvents according to 2009/32/EC are used.
Please note: Although no animal derived raw materials are used a Kosher/Halal compliance certificate is currently not available.
- Use this animal component-free product in the food and pharmaceutical industry.
- Rely on large lot sizes and high lot-to-lot consistency.
- Use NADH, Food Grade, as a dietary supplement raw material.
Nomenclature: β-Nicotinamide-adenine-dinucleotide, reduced
β-NADH-Na2: 709.4 D
β-NADH: 665.4 D Appearance: White to slightly yellowish lyophilized substance
Solubility (c=50 mg/mL): Clear, colorless to slightly yellowish
pH value (of solution c = 100 mg/mL): 8-9
NADH-Na2 (calc. from value found enzym. based on dry weight): ≥98%
NADH (enzymatically): ≥85%
NADH (A260, ε=14.3 [L x mmol-1 x cm-1]): ≥85%
NADH (HPLC): ≥95 area%
Na (flame photometric): 6-7%
Water (K.Fischer): ≤6%
Ethanol (GC): ≤0.2%
NAD (enzymatically): ≤2%
AMP (enzymatically): ≤0.2%
Heavy metals (as Pb): ≤10 ppm
Pb (AAS): ≤3 ppm
Cd (AAS): ≤1 ppm
Hg (AAS): ≤0.1 ppm
Total bioburden: ≤104 CFU/g
Coliforme: ≤102 CFU/g
Yeasts and moulds: ≤3x102 CFU/g
Staphylococcus aureus: Negative
Stability: At -15 to -25°C within specification range for 24 months.