Ethylvanillin

• Description:

  Ethylvanillin is an orally active antioxidant that can affect cytochrome P450 activity in rats. It can also be used as a food flavoring agent in the field of food processing[1][2].

• UNSPSC:

  12352005

• Hazard Statement:

  H319, H402

• Target:

  Cytochrome P450

• Type:

  Reference compound

• Related Pathways:

  Metabolic Enzyme/Protease

• Field of Research:

  Metabolic Disease

• Assay Protocol:

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

• Purity:

  99.98

• Solubility:

  DMSO : ≥ 100 mg/mL|Ethanol : ≥ 100 mg/mL|H2O : 5 mg/mL (ultrasonic; warming; heat to 60°C)

• Smiles:

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

• Molecular Formula:

  C9H10O3

• Molecular Weight:

  166.18

• Precautions:

  H319, H402

• References & Citations:

  [1]Tai A, et al. Antioxidant properties of ethyl vanillin in vitro and in vivo. Biosci Biotechnol Biochem. 2011;75 (12) :2346-50.|[2]Chen XM, et al. Effect of vanillin and ethyl vanillin on cytochrome P450 activity in vitro and in vivo. Food Chem Toxicol. 2012 Jun;50 (6) :1897-901.

• Shipping Conditions:

  Room Temperature

• Storage Conditions:

  4°C (Powder, stored under nitrogen)

• Scientific Category:

  Reference compound1

• Clinical Information:

  No Development Reported

• CAS Number:

  [121-32-4]