Vanillic Acid

SKU: orb1221570

Description

Vanillic acid is used as a condiment in food，which used in wine and vinegar. It is an intermediate in the production of vanillin from ferulic acid.(In Vitro):Vanillic acid is non-toxic to HT22 cells at all three concentrations (50, 100 and 200 μM); Vanillic acid co-treatment with Aβ1-42 significantly increases (1.5-, 1.9- and 2-fold respectively) cell viability.(In Vivo):Vanillic acid (3-30 mg/kg; i.p.; 5 hours) inhibits Carrageenan-induced mechanical hyperalgesia, paw edema, and neutrophil and macrophage recruitment.

Key Properties

• CAS Number: 121-34-6
• MW: 168.15
• Purity: >98% (HPLC)
• Formula: C₈H₈O₄
• SMILES: Oc1ccc(cc1OC)C(=O)O
• Target: Others
• Solubility: DMSO : ≥ 100 mg/mL; 594.71 mM

Bioactivity

• In Vivo:
  Vanillic acid (3-30 mg/kg; i.p.; 5 hours) inhibits Carrageenan-induced mechanical hyperalgesia, paw edema, and neutrophil and macrophage recruitment. Animal model: Male Swiss mice (25-30 g). Dosage: 3, 10, or 30 mg/kg. Administration: Intraperitoneal treatment; 5 hours. Result: Inhibited Carrageenan-induced mechanical hyperalgesia, paw edema, and neutrophil and macrophage recruitment.
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• In Vitro:
  Vanillic acid is non-toxic to HT22 cells at all three concentrations (50, 100 and 200 μM); Vanillic acid co-treatment with Aβ1-42 significantly increases (1.5-, 1.9- and 2-fold respectively) cell viability. Cell Viability Assay Cell line: HT22 cells. Concentration: 50, 100 and 200 μM. Incubation time: 24 hours. Result: Increased the viability of HT22 cells after 24 h at three different concentrations (50, 100 and 200 μM).
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Storage & Handling

• Storage: Storage temperature: -20°C. Stability: ≥ 2 years
• Expiration Date: 12 months from date of receipt.
• Disclaimer: For research use only

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