Cart
sales@molnova.com
Acutumine
CAS No. 17088-50-5
Acutumine( ——— )
Catalog No. M38111 CAS No. 17088-50-5
( )-Acutumine is a tetracyclic chloroalkaloid that exhibits selective cytotoxicity to cultured human T cells and memory-enhancing properties in the Wistar rat model.
Purity : >98% (HPLC)
COA
Datasheet
HNMR
HPLC
MSDS
Handing Instructions
| Size | Price / USD | Stock | Quantity |
| 25MG | Get Quote | Get Quote |
|
| 50MG | Get Quote | Get Quote |
|
| 100MG | Get Quote | Get Quote |
|
| 200MG | Get Quote | Get Quote |
|
| 500MG | Get Quote | Get Quote |
|
| 1G | Get Quote | Get Quote |
|
Biological Information
-
Product NameAcutumine
-
NoteResearch use only, not for human use.
-
Brief Description( )-Acutumine is a tetracyclic chloroalkaloid that exhibits selective cytotoxicity to cultured human T cells and memory-enhancing properties in the Wistar rat model.
-
Description( )-Acutumine is a tetracyclic chloroalkaloid that exhibits selective cytotoxicity to cultured human T cells and memory-enhancing properties in the Wistar rat model.
-
In Vitro———
-
In Vivo———
-
Synonyms———
-
PathwayOthers
-
TargetOther Targets
-
Recptor———
-
Research Area———
-
Indication———
Chemical Information
-
CAS Number17088-50-5
-
Formula Weight397.9
-
Molecular FormulaC19H24ClNO6
-
Purity>98% (HPLC)
-
Solubility———
-
SMILES———
-
Chemical Name——
Shipping & Storage Information
-
Storage(-20℃)
-
ShippingWith Ice Pack
-
Stability≥ 2 years
Reference
1. Kim CY, et al. The chloroalkaloid (-)-acutumine is biosynthesized via a Fe(II)- and 2-oxoglutarate-dependent halogenase in Menispermaceae plants. Nat Commun. 2020 Apr 20;11(1):1867.?
molnova catalog
related products
-
G154
G154; gp100 (154-162)
-
Crilvastatin
Crilvastatin (PMD 387) is a novel, non-competitive hydroxymethylglutaryl coenzyme A reductase inhibitor with cholesterol-lowering activity, inhibiting cholesterol uptake in rats with hereditary hypercholesterolemia.
-
2,3-Pentanedione
2,3-Pentanedione is a food additive that also occurs naturally as a fermentation product in beer, wine and yogurt and is released during the roasting of coffee beans.
