Powder: -20°C for 3 years | In solvent: -80°C for 1 year
Vanillic Acid (Acide vanillique) 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.
Pack Size | Availability | Price/USD | Quantity |
---|---|---|---|
100 mg | In stock | $ 41.00 | |
1 mL * 10 mM (in DMSO) | In stock | $ 45.00 |
Description | Vanillic Acid (Acide vanillique) 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. |
Source |
Synonyms | 4-hydroxy-3-methoxybenzoic acid, Acide vanillique, Vanillate |
Molecular Weight | 168.15 |
Formula | C8H8O4 |
CAS No. | 121-34-6 |
Powder: -20°C for 3 years | In solvent: -80°C for 1 year
DMSO: 196.3 mM
You can also refer to dose conversion for different animals. More
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Please see Inhibitor Handling Instructions for more frequently ask questions. Topics include: how to prepare stock solutions, how to store products, and cautions on cell-based assays & animal experiments, etc.
Vanillic Acid 121-34-6 Metabolism Microbiology/Virology NF-Κb Others NF-κB Antibacterial Endogenous Metabolite Nuclear factor-κB 4-hydroxy-3-methoxybenzoic acid inhibit Acide vanillique Vanillate Bacterial Nuclear factor-kappaB Inhibitor inhibitor