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(E)-3,4-Dimethoxycinnamic acid

カタログ番号GC61668

(E)-3,4-ジメトキシ桂皮酸は、3,4-ジメトキシ桂皮酸の活性の低い異性体です。

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(E)-3,4-Dimethoxycinnamic acid 化学構造

Cas No.: 14737-89-4

サイズ 価格 在庫数 個数
500 mg
$46.00
在庫あり

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Sample solution is provided at 25 µL, 10mM.

Product Documents

Quality Control & SDS

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Background

(E)-3,4-Dimethoxycinnamic acid is the less active isomer of 3,4-Dimethoxycinnamic acid. 3,4-Dimethoxycinnamic acid is a monomer extracted and purified from Securidaca inappendiculata Hassk. 3,4-Dimethoxycinnamic acid exerts anti-apoptotic effects on L-02 cells via the ROS-mediated signaling pathway[1]. Anti-apoptotic effects[1].

3,4-Dimethoxycinnamic acid (Methyl ferulic acid; 25, 50 and 100 µM) attenuates the ethanol-induced apoptosis of ethanolexposed L-02 cells[1]. 3,4-Dimethoxycinnamic acid (25, 50 and 100 µM) inhibits the expression levels of Nox4 and p22phox in L-02 cells[1]. 3,4-Dimethoxycinnamic acid (25, 50 and 100 µM) treatment attenuates ethanol-induced MAPK phosphorylation in L-02 cells[1].3,4-Dimethoxycinnamic acid decreases the expression levels of superoxide dismutase, catalase and phospholipid hydroperoxide gluthione peroxidase, and downregulates the levels of Bax/Bcl-2 and the cleaved forms of caspase-3 in a dose- and time-dependent manner[1].

[1]. Li L, et al. Methyl ferulic acid exerts anti-apoptotic effects on L-02 cells via the ROS-mediated signalingpathway. Int J Oncol. 2018 Jul;53(1):225-236.

Chemical Properties

Cas No. 14737-89-4 SDF
Canonical SMILES O=C(/C=C/C1=CC=C(C(OC)=C1)OC)O.[(E)]
Formula C11H12O4 M.Wt 208.21
溶解度 Storage Store at -20°C
General tips Please select the appropriate solvent to prepare the stock solution according to the solubility of the product in different solvents; once the solution is prepared, please store it in separate packages to avoid product failure caused by repeated freezing and thawing.Storage method and period of the stock solution: When stored at -80°C, please use it within 6 months; when stored at -20°C, please use it within 1 month.
To increase solubility, heat the tube to 37°C and then oscillate in an ultrasonic bath for some time.
Shipping Condition Evaluation sample solution: shipped with blue ice. All other sizes available: with RT, or with Blue Ice upon request.
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Research Update

New Umami Amides: Structure-Taste Relationship Studies of Cinnamic Acid Derived Amides and the Natural Occurrence of an Intense Umami Amide in Zanthoxylum piperitum

J Agric Food Chem 2015 Aug 19;63(32):7161-8.PMID:26230212DOI:10.1021/acs.jafc.5b02359

A series of aromatic amides were synthesized from various acids and amines selected from naturally occurring structural frameworks. These synthetic amides were evaluated for umami taste in comparison with monosodium glutamate. The effect of the substitution pattern of both the acid and the amine parts on umami taste was investigated. The only intensely umami-tasting amides were those made from 3,4-dimethoxycinnamic acid. The amine part was more tolerant to structural changes. Amides bearing an alkyl- or alkoxy-substituted phenylethylamine residue displayed a clean umami taste as 20 ppm solutions in water. Ultraperformance liquid chromatography coupled with a high quadrupole-Orbitrap mass spectrometer (UPLC/MS) was subsequently used to show the natural occurrence of these amides. (E)-3-(3,4-Dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide was shown to occur in the roots and stems of Zanthoxylum piperitum, a plant of the family Rutaceae growing in Korea, Japan, and China.

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