Vanillin

SKU: orb1300527

Description

Vanillin is a natural compound used in flavoring and fragrance research. It acts as a non-competitive inhibitor of cellulase (IC50 ~30 g/L) and has demonstrated protective effects against UVB-induced damage in keratinocyte studies by modulating p53 pathways. It also exhibits inhibitory properties on yeast growth and fermentation in microbiological research.

Research Area

Metabolism Research

Key Properties

• CAS Number: 121-33-5
• MW: 152.15
• Purity: 99.35% (May vary between batches)
• Formula: C₈H₈O₃
• SMILES: COC1=CC(C=O)=CC=C1O
• Target: Endogenous Metabolite
• Solubility: Ethanol:28 mg/mL (184.03 mM);DMSO:240 mg/mL (1577.39 mM);H2O:< 1 mg/mL (insoluble or slightly soluble);10% DMSO+40% PEG300+5% Tween 80+45% Saline:5 mg/mL (32.86 mM)

Bioactivity

• In Vivo:
  The Vanillin with LD50 by oral is 1.58 g/ kg, 1.40 g/kg, 3.0 g/kg for rats,guinea pigs, rabbits,respectively.Several studies of oral toxicity in rats have reported that Vanillin is consumed in many cycles without side effects.
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Storage & Handling

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

Alternative Names

m-Methoxy-p-hydroxybenzaldehyde, FEMA 3107, FEMA3107, FEMA-3107, Endogenous Metabolite, EndogenousMetabolite, p-Hydroxy-m-methoxybenzaldehyde, p-Vanillin, Vanillin

Compound Identifiers

PubChem CID

1183