H43407
3-Hydroxy-2-methyl-4-pyrone
99%
Sinónimos:
3-Hydroxy-2-methyl-4H-pyran-4-one, Larixinic acid, Maltol
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About This Item
Productos recomendados
Quality Level
assay
99%
autoignition temp.
1364 °F
expl. lim.
25 %
mp
160-164 °C (lit.)
SMILES string
CC1=C(O)C(=O)C=CO1
InChI
1S/C6H6O3/c1-4-6(8)5(7)2-3-9-4/h2-3,8H,1H3
InChI key
XPCTZQVDEJYUGT-UHFFFAOYSA-N
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signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral
Storage Class
11 - Combustible Solids
wgk_germany
WGK 2
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
dust mask type N95 (US), Eyeshields, Gloves
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Toxicology in vitro : an international journal published in association with BIBRA, 21(4), 685-690 (2007-02-24)
Maltol is used extensively as a flavor-enhancing agent, food preservative, antioxidant, and also in cosmetic and pharmaceutical formulations. However, a number of studies have shown that maltol may induce carcinogenicity and toxicity but the mechanisms involved remain unknown. Therefore, we
Dalton transactions (Cambridge, England : 2003), (13)(13), 2428-2437 (2009-03-18)
The interactions of various insulin mimetic oxovanadium(IV) compounds with serum proteins were studied in model systems and in ex vivo samples. For the modeling study, an earlier in situ method was extended and applied to the formation of ternary complexes
Chemical Society reviews, 35(6), 545-556 (2006-05-27)
The family of hydroxypyrones and close congeners, the hydroxypyridinones, is a particularly versatile class of ligands. The most widely investigated for medicinal applications are the 3-hydroxy-4-pyrones and the 1,2- 3,2- and 3,4-hydroxypyridinones. Key features of these ligands are: a six-membered
Journal of inorganic biochemistry, 102(4), 798-808 (2008-01-22)
The objectives were to test the null hypotheses that (1) citrate, maltolate, and fluoride do not significantly influence oral Al bioavailability, C(max) or T(max) at an Al dose relevant to drinking water exposure; and (2) Al citrate and maltolate are
Free radical research, 41(4), 479-488 (2007-04-25)
Soy sauce is a traditional fermented seasoning in Asian countries, that has high antioxidant activity in vitro and some antioxidant activity in vivo. We attempted to identify the major antioxidants present, using the 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay as a guide.
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