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.
Shipping Conditions
Room Temperature
Storage Conditions
-20°C, 3 years; 4°C, 2 years (Powder)
Scientific Category
Reference compound1
Clinical Information
Phase 1
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