N6377
Norharmane hydrochloride
crystalline
Synonim(y):
β-Carboline, 9H-Pyrido(3,4-b)indole
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About This Item
Wzór empiryczny (zapis Hilla):
C11H8N2 · HCl
Numer CAS:
Masa cząsteczkowa:
204.66
Numer MDL:
Kod UNSPSC:
12352200
Identyfikator substancji w PubChem:
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crystalline
kolor
yellow to green
temp. przechowywania
2-8°C
ciąg SMILES
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
Klucz InChI
NEECSQBLLQEFLK-UHFFFAOYSA-N
Działania biochem./fizjol.
Inhibitor of indoleamine 2,3-dioxygenase (IDO).
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Kod klasy składowania
11 - Combustible Solids
Klasa zagrożenia wodnego (WGK)
WGK 3
Temperatura zapłonu (°F)
Not applicable
Temperatura zapłonu (°C)
Not applicable
Certyfikaty analizy (CoA)
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Dokumenty związane z niedawno zakupionymi produktami zostały zamieszczone w Bibliotece dokumentów.
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
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
Antônio Eduardo Miller Crotti et al.
Molecular nutrition & food research, 54(3), 433-439 (2009-10-14)
The beta-carbolines 1-methyl-9H-pyrido [3,4-b]indole and 9H-pyrido[3,4b]indole have been implicated as having causative roles in a number of human diseases, such as Parkinson's disease and cancer. As they can be formed during the heating of protein-rich food, a number of analytical
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