PhIP

• Description :

  PhIP (2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) is the most abundant of generation of heterocyclic amines (HCA), resulted in the cooking of meat[1][2]. DNA damaging and mutagenic activities. PhIP also has oestrogenic activity that could contribute to its tissue specific carcinogenicity[2].

• Product Name Alternative :

  2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine

• UNSPSC :

  12352005

• Hazard Statement :

  H301

• Target :

  Others

• Type :

  Reference compound

• Related Pathways :

  Others

• Applications :

  Cancer-programmed cell death

• Field of Research :

  Cancer

• Assay Protocol :

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

• Purity :

  99.93

• Solubility :

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

• Smiles :

  NC1=NC2=NC=C(C=C2N1C)C3=CC=CC=C3

• Molecular Formula :

  C13H12N4

• Molecular Weight :

  224.26

• Precautions :

  H301

• References & Citations :

  [1]Bellamri M, et al. Metabolic Activation of the Cooked Meat Carcinogen 2-Amino-1-Methyl-6-Phenylimidazo[4,5-b]Pyridine in Human Prostate. Toxicol Sci. 2018 Jun 1;163 (2) :543-556.|[2]Papaioannou MD, et ak. The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) elicits estrogenic-like microRNA responses in breast cancer cells. Toxicol Lett. 2014 Aug 17;229 (1) :9-16.

• Shipping Conditions :

  Room Temperature

• Storage Conditions :

  -20°C, 3 years; 4°C, 2 years (Powder)

• Scientific Category :

  Reference compound1

• Clinical Information :

  Phase 1

• CAS Number :

  [105650-23-5]