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About This Item
実験式（ヒル表記法）:
C11H8N2 · HCl
CAS番号:
分子量:
204.66
MDL番号:
UNSPSCコード:
12352200
PubChem Substance ID:
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フォーム
crystalline
色
yellow to green
保管温度
2-8°C
SMILES記法
Cl.c1ccc2c(c1)[nH]c3cnccc23
InChI
1S/C11H8N2.ClH/c1-2-4-10-8(3-1)9-5-6-12-7-11(9)13-10;/h1-7,13H;1H
InChI Key
NEECSQBLLQEFLK-UHFFFAOYSA-N
生物化学的／生理学的作用
Inhibitor of indoleamine 2,3-dioxygenase (IDO).
保管分類コード
11 - Combustible Solids
WGK
WGK 3
引火点(°F)
Not applicable
引火点(℃)
Not applicable
Monica M Arnold et al.
Neuropharmacology, 85, 293-304 (2014-06-08)
Tobacco use is the leading cause of preventable death. Although the health risks are well known, cessation rates remain low. Whereas behavioral and neuroanatomical studies on tobacco addiction conventionally use nicotine, there is evidence that other constituents, such as monoamine
B P Connop et al.
Neuroscience letters, 190(1), 69-72 (1995-04-28)
7-Nitro indazole (7-NI) has been used as a selective inhibitor of neuronal nitric oxide synthase (NOS) in vivo. This agent has a short duration of action which may be due to its metabolism. The structure of 7-NI resembles that of
Caiping Tan et al.
Dalton transactions (Cambridge, England : 2003), 40(34), 8611-8621 (2011-08-02)
Three novel Ru(II) complexes of the general formula [Ru(N-N)(2)(Norharman)(2)](SO(3)CF(3))(2), where N-N = 2,2'-bipyridine (bpy, 1), 1,10-phenanthroline (phen, 2), 4,7-diphenyl-1,10-phenanthroline (DIP, 3) and Norharman (9H-pyrido[3,4-b]indole) is a naturally occurring β-carboline alkaloid, have been synthesized and characterized. The molecular structures of 1
Tomás Herraiz et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 49(8), 1773-1781 (2011-05-11)
Monoamine oxidase (MAO) enzymes located in human mitochondria oxidize neurotransmitters and bioactivate the neurotoxin 1-methyl-4-phenyl-1,2,3,6-tetrahydropyridine (MPTP) by oxidation to directly-acting neurotoxic pyridinium cations (MPDP⁺/MPP⁺) that produce Parkinsonism. Antioxidants and MAO inhibitors are useful as neuroprotectants. Naturally-occurring substances, antioxidants and redox
Ute Jautz et al.
Journal of agricultural and food chemistry, 56(12), 4311-4319 (2008-05-29)
A recently developed HPTLC/UV-FLD method was compared to the routinely used HPLC/UV-FLD method for the quantification of heterocyclic aromatic amines (HAA) formed at trace levels during the heating process of meat. For formation of these process contaminants under normal cooking
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