2-Amino-5-phenylpyridine

2-Amino-5-phenylpyridine is a mutagenic heterocyclic aromatic amine that is formed by pyrolysis of phenylalanine in proteins. 2-Amino-5-phenylpyridine is in broiled sardines and is considered as potentially carcinogenic[1][2].

Product Specifications

CAS Number

[33421-40-8]

UNSPSC

12352005

Hazard Statement

H301, H319

Target

Endogenous Metabolite

Type

Natural Products

Related Pathways

Metabolic Enzyme/Protease

Applications

Cancer-programmed cell death

Field of Research

Cancer

Assay Protocol

https://www.medchemexpress.com/2-amino-5-phenylpyridine.html

Purity

99.91

Solubility

DMSO : 100 mg/mL (ultrasonic)

Smiles

NC1=NC=C(C2=CC=CC=C2)C=C1

Molecular Formula

C11H10N2

Molecular Weight

170.22

Precautions

H301, H319

References & Citations

[1]Dooley KL, et al. Comparative carcinogenicity of the food pyrolysis product, 2-amino-5-phenylpyridine, and the known human carcinogen, 4-aminobiphenyl, in the neonatal B6C3F1 mouse. Cancer Lett. 1988 Jul;41 (1) :99-103.|[2]Stavenuiter JF, et al. Syntheses of 5-phenyl-2-pyridinamine, a possibly carcinogenic pyrolysis product of phenylalanine, and some of its putative metabolites. Carcinogenesis. 1985 Jan;6 (1) :13-9.