PhIP

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].

Product Specifications

CAS Number

[105650-23-5]

Product Name Alternative

2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine

UNSPSC

12352005

Hazard Statement

H301

Target

Others

Type

Reference compound

Related Pathways

Others

Applications

Cancer-programmed cell death

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 Formula

C13H12N4

Molecular Weight

224.26

Precautions

H301

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.