vanillin

Vanillin (Zimco) is a single molecule extracted from vanilla beans and also a popular odor used widely in perfume, food and medicine.Vanillin can reversibly and non-competitively inhibit the cellulase activity at appropriate concentrations and the value of IC50 was estimated to be 30 g/L.Vanillin protects KSC from UVB irradiation and its effects may occur through the suppression of downstream step of MDM2 in UVB irradiation-induced p53 activation. Vanillin also inhibits yeast growth and fermentation.

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

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

Vanillin-d3 (4-Hydroxy-3-methoxybenzaldehyde-d3) is the deuterium marker for vanillin and can be used for isotopic tracing. Vanillin (Zimco) is a natural product extracted from vanilla beans and is commonly used in perfumes, food and pharmaceuticals.

IMD-vanillin is a novel compound characterized as an imidazoquinolinone-derived dimer with NF-κB immunomodulatory properties.

Glucovanillin (Vanillin 4-O-β-D-Glucoside) belongs to the class of organic compounds known as phenolic glycosides.

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.

Methyl vanillin-d3 is a deuterated compound of Methyl vanillin.

Acetylvanillin is a derivative of Vanillin, the primary component found in vanilla bean extract.

Vanillyl Alcohol (3-Methoxy-4-hydroxybenzyl alcohol) possesses anti-angiogenic, anticonvulsive, anti-inflammatory, anti-oxidant, neuroprotective, and anti-nociceptive activities. Vanillyl alcohol can effectively inhibit the cytotoxicity and improved cell viability in 1-methyl-4-phenylpyridinium (MPP+)-induced MN9D dopaminergic cells, it also can attenuate the elevation of reactive oxygen species (ROS) levels, decrease in the Bax/Bcl-2 ratio and poly (ADP-ribose) polymerase proteolysis.

Vanillin-13C6 is the 13C-labeled variant of Vanillin (p-Vanillin), a compound extracted from vanilla beans. It is widely utilized for its fragrance in perfumes, food products, and active molecules.

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.

Vanillin (Standard) is a reference standard for research and analysis in studies involving Vanillin. Vanillin (Zimco) is a single molecule extracted from vanilla beans and also a popular odor used widely in perfume, food and medicine.Vanillin can reversibly and non-competitively inhibit the cellulase activity at appropriate concentrations and the value of IC50 was estimated to be 30 g/L.Vanillin protects KSC from UVB irradiation and its effects may occur through the suppression of downstream step of MDM2 in UVB irradiation-induced p53 activation. Vanillin also inhibits yeast growth and fermentation.

Isovanillin (5-Formylguaiacol) is a reversible inhibitor of aldehyde oxidase. It is largely used as pharmaceutical intermediates and also applied in food and beverage industry, synthetic fragrances, chemical.

6-Bromovanillin is a biochemical reagent utilized in the synthesis of caridopa, an aromatic amino acid decarboxylase inhibitor.

5-Hydroxyvanillin (3,4-Dihydroxy-5-methoxybenzaldehyde) can be isolated from indica rice and has an inhibitory effect on Staphylococcus aureus, which can be used for the treatment and prevention of osteoporosis.

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.

Divanillin is a dimer formed by the covalent bonding of two vanillin molecules.

5,6-Dichlorovanillin undergoes chlorination, resulting in the formation of 4,5,6-trichloroguaiacol, tetrachloroguaiacol, and residual starting materials.

Vanillinbananin is a potent inhibitor of SARS Coronavirus helicase ATPase activity, displaying an IC50 value of 0.68 μM.

O-Allylvanillin, an O-allylchalcone derivative, exhibits anti-cancer properties by inhibiting the growth of THP-1, HL60, Hep-G2, and MCF-7 cells with IC50 values of 74.76 μM, 63.52 μM, 90.99 μM, and 90.11 μM, respectively [1].

Guaiacol (2-Methoxyphenol) is a precursor to various flavorants, such as eugenol and vanillin. Its derivatives are used medicinally as an expectorant, antiseptic, and local anesthetic. It also can be used as an indicator in chemical reactions that produce oxygen. When oxygen binds to it, the complex turns yellowish brown and absorbs light maximally at about 470 nm.

Ethyl Vanillate (Bourbonal) , a vanillin analog, is a flavoring agent that exhibits strong antioxidant activity.

2-Hydroxy-4-methoxybenzaldehyde (4-Methoxysalicylaldehyde) is a chemical compound and an isomer of Vanillin. 2-Hydroxy-4-methoxybenzaldehyde(4-Methoxysalicylaldehyde) could be used to synthesis Urolithin M7. 2-hydroxy-4-methoxybenzaldehyde is a potent tyrosinase inhibitor from three East African medicinal plants, Mondia whitei, Rhus vulgaris Meikle, and Sclerocarya caffra Sond.