Maltol

Maltol, a type of aromatic compound, is an antioxidant agent. Maltol enhances neural function by mitigating oxidative stress and cell apoptosis. Maltol is an inhibitor of oxidative damage in nerve cells and is effective in preventing diabetic peripheral neuropathy (DPN) . Maltol is used extensively as a safe flavoring agent and food preservative. Maltol is a metal ion chelator that can be used in the field of catalysis, cosmetics, and medicine[1][2].

Product Specifications

CAS Number

[118-71-8]

UNSPSC

12352005

Hazard Statement

H302, H401

Target

Apoptosis; Endogenous Metabolite

Type

Natural Products

Related Pathways

Apoptosis; Metabolic Enzyme/Protease

Applications

Metabolism-protein/nucleotide metabolism

Field of Research

Infection; Neurological Disease

Assay Protocol

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

Purity

99.98

Solubility

DMSO : 100 mg/mL (ultrasonic) |H2O : 1.82 mg/mL (ultrasonic; warming; heat to 60°C)

Smiles

O=C1C(O)=C(C)OC=C1

Molecular Formula

C6H6O3

Molecular Weight

126.11

Precautions

H302, H401

References & Citations

[1]Guo N, et al. Maltol, a food flavor enhancer, attenuates diabetic peripheral neuropathy in streptozotocin-induceddiabetic rats. Food Funct. 2018 Dec 13;9 (12) :6287-6297.|[2]Yang Y, et al. Maltol inhibits apoptosis of human neuroblastoma cells induced by hydrogen peroxide. J Biochem Mol Biol. 2006 Mar 31;39 (2) :145-9.