Homovanillic Acid SulfateCAS# 38339-06-9 |
Quality Control & MSDS
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| Cas No. | 38339-06-9 | SDF | Download SDF |
| PubChem ID | 29981063 | Appearance | White cryst. |
| Formula | C9H10O7S | M.Wt | 262.24 |
| Type of Compound | Miscellaneous | Storage | Desiccate at -20°C |
| Solubility | Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc. | ||
| Chemical Name | 2-(3-methoxy-4-sulfooxyphenyl)acetic acid | ||
| SMILES | COC1=C(C=CC(=C1)CC(=O)O)OS(=O)(=O)O | ||
| Standard InChIKey | IACOAKYXFIWAQN-UHFFFAOYSA-N | ||
| Standard InChI | InChI=1S/C9H10O7S/c1-15-8-4-6(5-9(10)11)2-3-7(8)16-17(12,13)14/h2-4H,5H2,1H3,(H,10,11)(H,12,13,14) | ||
| General tips | For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months. We recommend that you prepare and use the solution on the same day. However, if the test schedule requires, the stock solutions can be prepared in advance, and the stock solution must be sealed and stored below -20℃. In general, the stock solution can be kept for several months. Before use, we recommend that you leave the vial at room temperature for at least an hour before opening it. |
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| About Packaging | 1. The packaging of the product may be reversed during transportation, cause the high purity compounds to adhere to the neck or cap of the vial.Take the vail out of its packaging and shake gently until the compounds fall to the bottom of the vial. 2. For liquid products, please centrifuge at 500xg to gather the liquid to the bottom of the vial. 3. Try to avoid loss or contamination during the experiment. |
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| Shipping Condition | Packaging according to customer requirements(5mg, 10mg, 20mg and more). Ship via FedEx, DHL, UPS, EMS or other couriers with RT, or blue ice upon request. | ||
| Description | 1. Homovanillic acid sulfate presence supports a diagnosis of neuroblastoma and malignant pheochromocytoma. 2. Homovanillic acid sulfate is used as a reagent to detect oxidative enzymes, and is associated with dopamine levels in the brain. 3. In psychiatry and neuroscience, brain and cerebrospinal fluid levels of homovanillic acid are measured as a marker of metabolic stress caused by 2-deoxy-D-glucose. |
Homovanillic Acid Sulfate Dilution Calculator
Homovanillic Acid Sulfate Molarity Calculator
| 1 mg | 5 mg | 10 mg | 20 mg | 25 mg | |
| 1 mM | 3.8133 mL | 19.0665 mL | 38.133 mL | 76.266 mL | 95.3325 mL |
| 5 mM | 0.7627 mL | 3.8133 mL | 7.6266 mL | 15.2532 mL | 19.0665 mL |
| 10 mM | 0.3813 mL | 1.9067 mL | 3.8133 mL | 7.6266 mL | 9.5333 mL |
| 50 mM | 0.0763 mL | 0.3813 mL | 0.7627 mL | 1.5253 mL | 1.9067 mL |
| 100 mM | 0.0381 mL | 0.1907 mL | 0.3813 mL | 0.7627 mL | 0.9533 mL |
| * Note: If you are in the process of experiment, it's necessary to make the dilution ratios of the samples. The dilution data above is only for reference. Normally, it's can get a better solubility within lower of Concentrations. | |||||
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Elevated circulating LDL phenol levels in men who consumed virgin rather than refined olive oil are associated with less oxidation of plasma LDL.[Pubmed:20089783]
J Nutr. 2010 Mar;140(3):501-8.
In human LDL, the bioactivity of olive oil phenols is determined by the in vivo disposition of the biological metabolites of these compounds. Here, we examined how the ingestion of 2 similar olive oils affected the content of the metabolic forms of olive oil phenols in LDL in men. The oils differed in phenol concentrations as follows: high (629 mg/L) for virgin olive oil (VOO) and null (0 mg/L) for refined olive oil (ROO). The study population consisted of a subsample from the EUROLIVE study and a randomized controlled, crossover design was used. Intervention periods lasted 3 wk and were preceded by a 2-wk washout period. The levels of LDL hydroxytyrosol monosulfate and Homovanillic Acid Sulfate, but not of tyrosol sulfate, increased after VOO ingestion (P < 0.05), whereas the concentrations of circulating oxidation markers, including oxidized LDL (oxLDL), conjugated dienes, and hydroxy fatty acids, decreased (P < 0.05). The levels of LDL phenols and oxidation markers were not affected by ROO consumption. The relative increase in the 3 LDL phenols was greater when men consumed VOO than when they consumed ROO (P < 0.05), as was the relative decrease in plasma oxLDL (P = 0.001) and hydroxy fatty acids (P < 0.001). Plasma oxLDL concentrations were negatively correlated with the LDL phenol levels (r = -0.296; P = 0.013). Phenols in LDL were not associated with other oxidation markers. In summary, the phenol concentration of olive oil modulates the phenolic metabolite content in LDL after sustained, daily consumption. The inverse relationship of these metabolites with the degree of LDL oxidation supports the in vivo antioxidant role of olive oil phenolics compounds.
