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Vanillylacetone NF-κB chemical

Cat.No.S2371

Vanillylacetone (NSC 15335) is similar in chemical structure to other flavor chemicals such as vanillin and eugenol and is used as a flavor additive in spice oils and in perfumery to introduce spicy aromas. This compound alleviates oxidative stress and inflammation, down-regulates NF-κB mediated signaling pathways. It acts as an anti-mitotic agent, and inhibits the growth of neuroblastoma cells.
Vanillylacetone NF-κB chemical Chemical Structure

Chemical Structure

Molecular Weight: 194.23

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Quality Control

Batch: S237101 DMSO]38 mg/mL]false]Ethanol]38 mg/mL]false]Water]10 mg/mL]false Purity: 99.89%
99.89

Solubility

In vitro
Batch:

DMSO : 38 mg/mL (195.64 mM)
(Moisture-contaminated DMSO may reduce solubility. Use fresh, anhydrous DMSO.)

Ethanol : 38 mg/mL

Water : 10 mg/mL

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In vivo
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Method for preparing DMSO master liquid: mg drug pre-dissolved in μL DMSO ( Master liquid concentration mg/mL, Please contact us first if the concentration exceeds the DMSO solubility of the batch of drug. )

Method for preparing in vivo formulation: Take μL DMSO master liquid, next addμL PEG300, mix and clarify, next addμL Tween 80, mix and clarify, next add μL ddH2O, mix and clarify.

Method for preparing in vivo formulation: Take μL DMSO master liquid, next add μL Corn oil, mix and clarify.

Note: 1. Please make sure the liquid is clear before adding the next solvent.
2. Be sure to add the solvent(s) in order. You must ensure that the solution obtained, in the previous addition, is a clear solution before proceeding to add the next solvent. Physical methods such
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Chemical Information, Storage & Stability

Molecular Weight 194.23 Formula

C11H14O3

 Storage (From the date of receipt)
CAS No. 122-48-5 Download SDF Storage of Stock Solutions

Synonyms NSC 15335 Smiles CC(=O)CCC1=CC(=C(C=C1)O)OC

Mechanism of Action

Targets/IC50/Ki
NF-κB
In vitro

Vanillylacetone is similar in chemical structure to other flavor chemicals such as vanillin and eugenol. It is used as a flavor additive in spice oils and in perfumery to introduce spicy aromas. Fresh ginger does not contain this compound; cooking the ginger transforms gingerol, which is present, into it through a retro-aldol reaction. This chemical is likely the active constituent responsible for the antidiarrheal efficacy of ginger.

References

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