N6377
Norharmane hydrochloride
crystalline
Synonym(s):
β-Carboline, 9H-Pyrido(3,4-b)indole
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About This Item
Empirical Formula (Hill Notation):
C11H8N2 · HCl
CAS Number:
Molecular Weight:
204.66
MDL number:
UNSPSC Code:
12352200
PubChem Substance ID:
Recommended Products
form
crystalline
color
yellow to green
storage temp.
2-8°C
SMILES string
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
Biochem/physiol Actions
Inhibitor of indoleamine 2,3-dioxygenase (IDO).
Storage Class
11 - Combustible Solids
wgk_germany
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
Certificates of Analysis (COA)
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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
Rosa Busquets et al.
Molecular nutrition & food research, 53(12), 1496-1504 (2009-10-08)
Heterocyclic amines (HCAs) are potent mutagens/carcinogens to which humans are frequently exposed through the consumption of cooked meat and fish food. The effect of normal intake of HCAs and their role in the aetiology of human cancer is unknown. To
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