L-Azetidine-2-carboxylic acid

CAS No. 2133-34-8

L-Azetidine-2-carboxylic acid( L-2-Azetidinecarboxylic acid | (2S)-azetidine-2-carboxylic acid | L-Azetidine-2-carboxylic acid )

Catalog No. M29400 CAS No. 2133-34-8

L-2-Azetidinecarboxylic acid is a toxic proline analogue produced by members of the Liliaceae and Agavaciae families.

Purity : >98% (HPLC)

COA Datasheet HNMR HPLC MSDS Handing Instructions
Size Price / USD Stock Quantity
500MG 35 In Stock
1G Get Quote In Stock

Biological Information

  • Product Name
    L-Azetidine-2-carboxylic acid
  • Note
    Research use only, not for human use.
  • Brief Description
    L-2-Azetidinecarboxylic acid is a toxic proline analogue produced by members of the Liliaceae and Agavaciae families.
  • Description
    L-2-Azetidinecarboxylic acid is a toxic proline analogue produced by members of the Liliaceae and Agavaciae families.
  • In Vitro
    ——
  • In Vivo
    ——
  • Synonyms
    L-2-Azetidinecarboxylic acid | (2S)-azetidine-2-carboxylic acid | L-Azetidine-2-carboxylic acid
  • Pathway
    Proteasome/Ubiquitin
  • Target
    Endogenous Metabolite
  • Recptor
    Endogenous Metabolite
  • Research Area
    ——
  • Indication
    ——

Chemical Information

  • CAS Number
    2133-34-8
  • Formula Weight
    101.103897094727
  • Molecular Formula
    C4H7NO2
  • Purity
    >98% (HPLC)
  • Solubility
    In Vitro:?H2O : 100 mg/mL (989.12 mM)
  • SMILES
    OC(=O)[C@@H]1CCN1
  • Chemical Name
    ——

Shipping & Storage Information

  • Storage
    (-20℃)
  • Shipping
    With Ice Pack
  • Stability
    ≥ 2 years

Reference

molnova catalog
related products
  • L-(-)-Malic acid

    Malic acid is a tart-tasting organic dicarboxylic acid that plays a role in many sour or tart foods. Apples contain malic acid which contributes to the sourness of a green apple. Malic acid can make a wine taste tart although the amount decreases with increasing fruit ripeness.

  • 26-Dihydroxybenzoic ...

    26-Dihydroxybenzoic acid is a secondary metabolite of salicylic acid which has been hydrolyzed by liver enzymes during phase I metabolism.

  • Farnesol

    Farnesol is a natural product has the activity in inhibiting bacteria.