D7927
芥子酸
≥98%, powder
别名:
3,5-二甲氧基-4-羟基肉桂酸, 4-羟基-3,5-二甲氧基肉桂酸, 白芥酸
质量水平
方案
≥98%
表单
powder
分子量
monoisotopic mol wt 224.06839 Da
mp
~202 °C
溶解性
H2O: slightly soluble (lit.)(lit.)
methanol: water: soluble (lit.)(lit.)
polar organic solvents: soluble (lit.)(lit.)
SMILES字符串
COc1cc(\C=C\C(O)=O)cc(OC)c1O
InChI
1S/C11H12O5/c1-15-8-5-7(3-4-10(12)13)6-9(16-2)11(8)14/h3-6,14H,1-2H3,(H,12,13)/b4-3+
InChI key
PCMORTLOPMLEFB-ONEGZZNKSA-N
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一般描述
芥子酸是羟基肉桂酸衍生物，天然存在于十字花科植物中。
芥子酸是苯丙素类衍生物，作为自由基清除剂具有抗氧化、抗菌、抗炎和抗癌作用。
芥子酸是苯丙素类衍生物，作为自由基清除剂具有抗氧化、抗菌、抗炎和抗癌作用。
应用
芥子酸可用于：
- 作为过氧亚硝基（ONOO−）氧化剂的强效清除剂，保护细胞成分免受过氧亚硝基细胞毒性的损害。
- 通过酯化反应，合成抗氧化剂羟基肉桂酸木聚糖酯
- I合成对结核分枝杆菌有效的伪肉桂衍生物。
警示用语：
Warning
危险声明
危险分类
Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3
靶器官
Respiratory system
储存分类代码
11 - Combustible Solids
WGK
WGK 3
闪点(°F)
Not applicable
闪点(°C)
Not applicable
个人防护装备
dust mask type N95 (US), Eyeshields, Gloves
历史批次信息供参考:
分析证书(COA)
Lot/Batch Number
Sinapic acid: is it safe for humans?
Hasan H et al.
FABAD Journal of Pharmaceutical Sciences, 41, 39-39 (2016)
Urska Repnik et al.
The Journal of biological chemistry, 290(22), 13800-13811 (2015-04-03)
Cysteine cathepsins are primarily lysosomal proteases involved in general protein turnover, but they also have specific proteolytic functions in antigen presentation and bone remodeling. Cathepsins are most stable at acidic pH, although growing evidence indicates that they have physiologically relevant
Jin-Feng Huang et al.
Journal of inflammation research, 13, 883-895 (2020-11-20)
Low back pain (LBP) is a very common condition and leads to serious pain, disability, and price tag all over the world. Intervertebral disk degeneration (IDD) is one of the major reasons that contributed to LBP. The levels of interleukin
Sinapic acid and its derivatives: natural sources and bioactivity.
Niciforovic N and Abramovivc H
Comprehensive Reviews in Food Science and Food Safety, 13(1), 34-51 (2014)
Peroxynitrite scavenging activity of sinapic acid (3, 5-dimethoxy-4-hydroxycinnamic acid) isolated from Brassica juncea.
Zou Y, et al.
Journal of Agricultural and Food Chemistry, 50(21), 5884-5890 (2002)
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