chocolate

COR659 is a GABAB positive allosteric modulator (PAM) . COR659 suppresses alcohol and chocolate self-administration in rats[1]. COR659 apparently exerts its effects via a composite mechanism, including positive allosteric modulation of the GABAB receptor and an action at the cannabinoid CB1 receptor[3]. COR659 (0, 2.5, 5 and 10 mg/kg) treatment is completely ineffective on lever-responding (FR10) for regular food pellets in food-deprived Wistar rats[1].COR659 is able to suppress lever-responding for a sucrose solution in sP rats and a chocolate solution in Wistar rats[2]. Animal Model: Male sP and Wistar rats[1]. [1]. Paola Maccioni, et al. Suppressing effect of COR659 on alcohol, sucrose, and chocolate self-administration in rats: involvement of the GABA B and cannabinoid CB 1 receptors. Psychopharmacology (Berl). 2017 Sep;234(17):2525-2543. [2]. Francesca Ferlenghi, et al. The GABA B receptor positive allosteric modulator COR659: In vitro metabolism, in vivo pharmacokinetics in rats, synthesis and pharmacological characterization of metabolically protected derivatives. Eur J Pharm Sci. 2020 Dec 1;155:105544. [3]. Paola Maccioni, et al. Anti-addictive properties of COR659 - Additional pharmacological evidence and comparison with a series of novel analogues. Alcohol. 2019 Mar;75:55-66.

Ethylvanillin (Rhodiarome) is a flavorant used in the production of chocolate. It is about three times as potent as vanillin.

(E/Z)-Polydatin (Polydatin), is a natural precursor and glycoside form of resveratrol with a monocrystalline structure. While it is isolated from the bark of Picea sitchensis or Polygonum cuspidatum, Polydatin may be detected in grape, peanut, hop cones, red wines, hop pellets, cocoa-containing products, chocolate products and many daily diets. Polydatin possesses anti-inflammatory, immunoregulatory, anti-oxidative and anti-tumor activities. It is shown to mediate a cytotoxic action on colorectal cancer cells by inducing cell arrest and apoptosis.

Ethyl vanillin acetate, the ethyl acetate form of ethyl vanillin, is utilized as a flavoring agent in chocolate or confectionery.

1,3-Didocosanoyl-2-oleoyl glycerol, a triacylglycerol, incorporates docosanoic acid at the sn-1 and sn-3 positions and oleic acid at the sn-2 position. Present in cocoa butter, its use as a seed material in dark chocolate enhances solidification rates and inhibits fat bloom formation.

Ethyl-d5 Vanillin is a deuterated compound of Ethyl Vanillin. Ethyl Vanillin has a CAS number of 121-32-4. Ethylvanillin is a flavorant used in the production of chocolate. It is about three times as potent as vanillin.

1-Palmitoyl-2-oleoyl-3-stearoyl-glycerol (Standard) used for quantitative analysis, is a triacylglycerol that is commonly used in lipid metabolism related studies and to improve chocolate.

Ethyl-d5 Vanillin (Standard) is the standard substance of Ethyl-d5 Vanillin, and it is applicable for quantitative analysis, quality control, and related research in biochemical experiments. Ethyl-d5 Vanillin is a deuterated compound of Ethyl Vanillin. Ethyl Vanillin has a CAS number of 121-32-4. Ethylvanillin is a flavorant used in the production of chocolate. It is about three times as potent as vanillin.

Ethylvanillin (Standard) is the standard substance of Ethylvanillin, and it is applicable for quantitative analysis, quality control, and related research in biochemical experiments. Ethylvanillin (Rhodiarome) is a flavorant used in the production of chocolate. It is about three times as potent as vanillin.