Vanillin

• Description :

  Vanillin (p-Vanillin) is a single molecule extracted from vanilla beans and also a popular odor used widely in perfume, food and medicine.

• Product Name Alternative :

  P-Vanillin; m-Methoxy-p-hydroxybenzaldehyde; p-Hydroxy-m-methoxybenzaldehyde

• UNSPSC :

  12352005

• Hazard Statement :

  H319, H402

• Target :

  Endogenous Metabolite

• Type :

  Natural Products

• Related Pathways :

  Metabolic Enzyme/Protease

• Applications :

  Metabolism-sugar/lipid metabolism

• Field of Research :

  Others

• Assay Protocol :

  https://www.medchemexpress.com/Vanillin.html

• Purity :

  99.98

• Solubility :

  DMSO : 100 mg/mL (ultrasonic) |H2O : 25 mg/mL (ultrasonic; warming; heat to 60°C)

• Smiles :

  O=CC1=CC=C(O)C(OC)=C1

• Molecular Formula :

  C8H8O3

• Molecular Weight :

  152.15

• Precautions :

  H319, H402

• References & Citations :

  [1]Lee SY, et al. Vanillin attenuates negative effects of ultraviolet A on the stemness of human adipose tissue-derived mesenchymal stem cells. Food Chem Toxicol. 2016 Oct;96:62-9.|[2]Xu J, et al. Vanillin-induced amelioration of depression-like behaviors in rats by modulating monoamine neurotransmitters in the brain. Psychiatry Res. 2015 Feb 28;225 (3) :509-14.

• Shipping Conditions :

  Room Temperature

• Storage Conditions :

  4°C (Powder, stored under nitrogen)

• Scientific Category :

  Natural Products

• Clinical Information :

  Launched

• CAS Number :

  [121-33-5]