Vanillin
Vanillin is a natural compound used in flavoring and fragrance research. It acts as a non-competitive inhibitor of cellulase (IC50 ~30 g/L) and has demonstrated protective effects against UVB-induced damage in keratinocyte studies by modulating p53 pathways. It also exhibits inhibitory properties on yeast growth and fermentation in microbiological research.
Product Specifications
CAS Number
121-33-5
Product Name Alternative
M-Methoxy-p-hydroxybenzaldehyde, FEMA 3107, FEMA3107, FEMA-3107, Endogenous Metabolite, EndogenousMetabolite, p-Hydroxy-m-methoxybenzaldehyde, p-Vanillin, Vanillin
Field of Research
Metabolism Research
Purity
99.35% (May vary between batches)
Solubility
Ethanol:28 mg/mL (184.03 mM) ; DMSO:240 mg/mL (1577.39 mM) ; H2O:< 1 mg/mL (insoluble or slightly soluble) ;10% DMSO+40% PEG300+5% Tween 80+45% Saline:5 mg/mL (32.86 mM)
Smiles
COC1=CC (C=O) =CC=C1O
Molecular Formula
C8H8O3
Molecular Weight
152.15
Storage Conditions
-20°C
Notes
For research use only.
Available Sizes
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