Vanillic Acid

Research use only, not for human use.

Vanillic acid is used as a condiment in food,which used in wine and vinegar. It is an intermediate in the production of vanillin from ferulic acid.

Vanillic acid is used as a condiment in food，which used in wine and vinegar. It is an intermediate in the production of vanillin from ferulic acid.(In Vitro):Vanillic acid is non-toxic to HT22 cells at all three concentrations (50, 100 and 200?μM); Vanillic acid co-treatment with Aβ1-42 significantly increases (1.5-, 1.9- and 2-fold respectively) cell viability.(In Vivo):Vanillic acid (3-30 mg/kg; i.p.; 5 hours) inhibits Carrageenan-induced mechanical hyperalgesia, paw edema, and neutrophil and macrophage recruitment.

Vanillic acid is non-toxic to HT22 cells at all three concentrations (50, 100 and 200?μM); Vanillic acid co-treatment with Aβ1-42 significantly increases (1.5-, 1.9- and 2-fold respectively) cell viability. Cell Viability Assay Cell Line:HT22 cells Concentration:50, 100 and 200?μM Incubation Time:24?hours Result:Increased the viability of HT22 cells after 24?h at three different concentrations (50, 100 and 200?μM).

Vanillic acid (3-30 mg/kg; i.p.; 5 hours) inhibits Carrageenan-induced mechanical hyperalgesia, paw edema, and neutrophil and macrophage recruitment. Animal Model:Male Swiss mice (25-30 g)Dosage:3, 10, or 30 mg/kg Administration:Intraperitoneal treatment; 5 hours Result:Inhibited Carrageenan-induced mechanical hyperalgesia, paw edema, and neutrophil and macrophage recruitment.

——

Others

Other Targets

Others

——

——

121-34-6

168.15

C8H8O4

>98% (HPLC)

DMSO : ≥ 100 mg/mL; 594.71 mM

Oc1ccc(cc1OC)C(=O)O

——

(-20℃)

With Ice Pack

≥ 2 years