Vanillic Acid

本公司产品仅用于科研实验，不得用于人体或动物的临床与诊断

香草酸在食品中用作调味品，用于酒、醋中。它是从阿魏酸生产香草醛的中间体。

Vanillic acid is used as a condiment in food，which used in wine and vinegar. It is an intermediate in the production of vanillin from ferulic acid.(In Vitro):Vanillic acid is non-toxic to HT22 cells at all three concentrations (50, 100 and 200?μM); Vanillic acid co-treatment with Aβ1-42 significantly increases (1.5-, 1.9- and 2-fold respectively) cell viability.(In Vivo):Vanillic acid (3-30 mg/kg; i.p.; 5 hours) inhibits Carrageenan-induced mechanical hyperalgesia, paw edema, and neutrophil and macrophage recruitment.

Vanillic acid is non-toxic to HT22 cells at all three concentrations (50, 100 and 200?μM); Vanillic acid co-treatment with Aβ1-42 significantly increases (1.5-, 1.9- and 2-fold respectively) cell viability. Cell Viability Assay Cell Line:HT22 cells Concentration:50, 100 and 200?μM Incubation Time:24?hours Result:Increased the viability of HT22 cells after 24?h at three different concentrations (50, 100 and 200?μM).

Vanillic acid (3-30 mg/kg; i.p.; 5 hours) inhibits Carrageenan-induced mechanical hyperalgesia, paw edema, and neutrophil and macrophage recruitment. Animal Model:Male Swiss mice (25-30 g)Dosage:3, 10, or 30 mg/kg Administration:Intraperitoneal treatment; 5 hours Result:Inhibited Carrageenan-induced mechanical hyperalgesia, paw edema, and neutrophil and macrophage recruitment.

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Others

Other Targets

Others

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121-34-6

168.15

C8H8O4

>98% (HPLC)

DMSO : ≥ 100 mg/mL; 594.71 mM

Oc1ccc(cc1OC)C(=O)O

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(-20℃)

With Ice Pack

≥ 2 years