Food additives

Morachalcone A
Catalog No: CFN97241

Morachalcone A displays significant tyrosinase inhibitory activity (IC50, 0.013 uM); it also exerts strong pancreatic lipase inhibition with IC 50 value of 6.2 uM. Morachalcone A exhibits neuroprotective effects on HT22-immortalized hippocampal cells against glutamate-induced oxidative stress, with EC50 values of 35.5±2.1 uM. It exhibits potent inhibitory activity on nitric oxide production in RAW264.7 LPS-activated mouse macrophage cells with IC50 value of 16.4 microM.

Jangomolide
Catalog No: CFN97510

Jangomolide, a novel limonoid from flacourtia jangomas.

Absinthiin
Catalog No: CFN90168

Absinthin is a natural bitter flavoring constituent.

4-Hydroxybenzoic acid
Catalog No: CFN97577

4-Hydroxybenzoic acid, also known as p-hydroxybenzoic acid (PHBA), is a phenolic derivative of benzoic acid and widely used in organic synthesis. 4-Hydroxybenzoic acid derivatives has potential to as pan-HDAC inhibitors with anticancer properties. 4-Hydroxybenzoic acid positively regulates the expression of gum cluster to promote EPS production in PXO99A; it can inhibit most gram-positive and some gram-negative bacteria, with an IC50 of 160 μg/mL.

Nordihydrocapsaicin
Catalog No: CFN90241

Capsaicin and dihydrocapsaicin are the major active components in pepper spray products, which are widely used for law enforcement and self-protection, they has cytotoxicity, they induces p53 protein and G1 phase cell cycle arrest. Dihydrocapsaicin induces hypothermia and substance P depletion, it or radiolabelled dihydrocapsaicin, may be a useful tool for investigating the mechanisms by which capsaicin alters thermoregulation and primary afferent neuron function.Capsaicin and dihydrocapsaicin have effect on in vitro blood coagulation and platelet aggregation.