PhIP

• UNSPSC 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].

• Target Antigen:

  Others

• Type:

  Reference compound

• Related Pathways:

  Others

• 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 Weight:

  224.26

• 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)

• Clinical Information:

  Phase 1

• CAS Number:

  105650-23-5