173401
1,2,4-Benzenetriol
ReagentPlus®, 99%
Synonym(s):
Hydroxyhydroquinone
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About This Item
Recommended Products
Quality Level
product line
ReagentPlus®
Assay
99%
form
solid
mp
140 °C (subl.) (lit.)
SMILES string
Oc1ccc(O)c(O)c1
InChI
1S/C6H6O3/c7-4-1-2-5(8)6(9)3-4/h1-3,7-9H
InChI key
GGNQRNBDZQJCCN-UHFFFAOYSA-N
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General description
1,2,4-Benzenetriol is also known as hydroxyhydroquinone. It is an intermediary metabolite of benzene that is present in roasted coffee beans. It is mutagenic and it causes cleaving of DNA single strands by the generation of reactive oxygen species.
Legal Information
ReagentPlus is a registered trademark of Merck KGaA, Darmstadt, Germany
Signal Word
Danger
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Oral - Eye Dam. 1 - Skin Irrit. 2 - STOT SE 3
Target Organs
Respiratory system
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point(F)
Not applicable
Flash Point(C)
Not applicable
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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Generation of hydrogen peroxide from hydroxyhydroquinone and its inhibition by superoxide dismutase
Journal of Oleo Science, 50(1), 21-28 (2001)
DNA breakage induced by 1, 2, 4-benzenetriol: relative contributions of oxygen-derived active species and transition metal ions
Free Radical Biology & Medicine, 30(9), 943-956 (2001)
American journal of hypertension, 20(5), 508-513 (2007-05-09)
Ferulic acid (FA), a phytochemical constituent, has antihypertensive effects, but a detailed understanding of its effects on vascular function remains unclear. The vasoreactivity of FA was assessed using aortic rings isolated from normotensive Wistar Kyoto (WKY) and spontaneously hypertensive rats
Carbohydrate research, 339(10), 1717-1726 (2004-06-29)
During the hydrothermal upgrading of biomass, hydrolysis to glucose is an important step. To elucidate some of the reaction pathways that follow this initial hydrolysis, the hydrothermal treatment (340 degrees C, 27.5 MPa, 25-204 s) of dilute (50 mM) solutions
Hypertension research : official journal of the Japanese Society of Hypertension, 32(11), 969-974 (2009-08-29)
Recent studies suggest that chlorogenic acids, which are the main components of the polyphenol class in coffee, decrease blood pressure, and that hydroxyhydroquinone (HHQ), which is generated by roasting coffee beans, inhibits the antihypertensive effect of chlorogenic acids in brewed
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