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17803

Sigma-Aldrich

3-(4-Hydroxy-3-methoxyphenyl)propionic acid

≥96.0% (T)

Sinónimos:

Hydroferulic acid

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About This Item

Fórmula empírica (notación de Hill):
C10H12O4
Número de CAS:
1135-23-5
Peso molecular:
196.20
Beilstein/REAXYS Number:
2110370
EC Number:
214-489-5
MDL number:
MFCD00016558
UNSPSC Code:
12352100
PubChem Substance ID:
57647677
NACRES:
NA.22

assay

≥96.0% (T)

form

powder

mp

87-93 °C

SMILES string

COc1cc(CCC(O)=O)ccc1O

InChI

1S/C10H12O4/c1-14-9-6-7(2-4-8(9)11)3-5-10(12)13/h2,4,6,11H,3,5H2,1H3,(H,12,13)

InChI key

BOLQJTPHPSDZHR-UHFFFAOYSA-N

Categorías relacionadas

Application

3-(4-Hydroxy-3-methoxyphenyl)propionic acid (hydroferulic acid) was used to inhibit prostaglandin E(2) production.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

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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Red raspberries (RRB) are high in anthocyanin- and ellagitannin- type (poly)phenols. This study aimed to investigate the effect of 4-week RRB supplementation on (poly)phenolic metabolism in adults with prediabetes and insulin-resistance (PreDM-IR); and whether adding fructo-oligosaccharides (FOS), prebiotics, would augment
Lee E Hunt et al.
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There is ongoing interest in exploiting the antioxidant activity and other medicinal properties of natural monophenolic/polyphenolic compounds, but their generally low aqueous solubility limits their applications. Numerous studies have been undertaken to solubilize such compounds via supramolecular derivatization with co-crystal
Mar Larrosa et al.
Molecular nutrition & food research, 53(8), 1044-1054 (2009-06-27)
The polyphenols in fruits and vegetables may be partly responsible for the health-promoting effects attributed to fruit and vegetable intake. Although their properties have been relatively well studied, the activity of their metabolites, produced after ingestion, has been poorly investigated.
Miren Gómez-Juaristi et al.
Nutrients, 11(7) (2019-06-30)
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