3-bromopyrrole-2,5-dione
CAS No. 98026-79-0
3-bromopyrrole-2,5-dione( 3-Bromo-1H-pyrrole-2,5-dione | ZINC13379821 )
Catalog No. M29570 CAS No. 98026-79-0
3-Bromo-1H-pyrrole-2,5-dione is a marine derived natural products found in marine sponge Axinella brevistyla.
Purity : >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
| Size | Price / USD | Stock | Quantity |
| 1 mL x 10 mM in DMSO | 28 | In Stock |
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| 25MG | 28 | In Stock |
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| 100MG | Get Quote | In Stock |
|
| 200MG | Get Quote | In Stock |
|
| 500MG | Get Quote | In Stock |
|
| 1G | Get Quote | In Stock |
|
Biological Information
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Product Name3-bromopyrrole-2,5-dione
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NoteResearch use only, not for human use.
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Brief Description3-Bromo-1H-pyrrole-2,5-dione is a marine derived natural products found in marine sponge Axinella brevistyla.
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Description3-Bromo-1H-pyrrole-2,5-dione is a marine derived natural products found in marine sponge Axinella brevistyla.
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In Vitro——
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In Vivo——
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Synonyms3-Bromo-1H-pyrrole-2,5-dione | ZINC13379821
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PathwayOthers
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TargetOther Targets
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Recptor——
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Research Area——
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Indication——
Chemical Information
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CAS Number98026-79-0
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Formula Weight175.97
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Molecular FormulaC4H2BrNO2
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Purity>98% (HPLC)
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Solubility——
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SMILES——
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Chemical Name——
Shipping & Storage Information
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Storage(-20℃)
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ShippingWith Ice Pack
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Stability≥ 2 years
Reference
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Oxoglaucine
Oxoglaucine exerts immunomodulatory effect in vivo in a dose-dependent and protocol-dependent manner, it also exhibits significant antiplatelet aggregation activity against rabbit platelets induced by thrombin, arachidonic acid, collagen or platelet activating factor.
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Phthalylsulfacetamid...
Parenteral sulfonamides for dysentery, enteritis, and prevention of intestinal infection after surgery.
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Aminomalonic acid
Aminomalonic acid (Ama) was first detected in alkaline hydrolysates of proteins in 1984. Ama has been isolated from proteins of Escherichia coli and human atherosclerotic plaque. The presence of Ama has important biological implications because the malonic acid moiety potentially imparts calcium binding properties to protein.
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