T5509
Trigonelline hydrochloride
analytical standard
Synonym(s):
1-Methylpyridinium-3-carboxylate hydrochloride, N-Methylnicotinic acid betaine hydrochloride
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About This Item
Empirical Formula (Hill Notation):
C7H7NO2 · HCl
CAS Number:
Molecular Weight:
173.60
UNSPSC Code:
41116107
NACRES:
NA.24
PubChem Substance ID:
EC Number:
228-119-5
Beilstein/REAXYS Number:
3734169
MDL number:
grade
analytical standard
Quality Level
technique(s)
HPLC: suitable, gas chromatography (GC): suitable
application(s)
food and beverages
format
neat
SMILES string
[Cl-].C[n+]1cccc(c1)C(O)=O
InChI
1S/C7H7NO2.ClH/c1-8-4-2-3-6(5-8)7(9)10;/h2-5H,1H3;1H
InChI key
TZSYLWAXZMNUJB-UHFFFAOYSA-N
Application
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
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Storage Class
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Arvindkumar E Ghule et al.
International immunopharmacology, 14(4), 740-748 (2012-10-30)
Oxidative stress and apoptotic cell death in kidney have been suggested as contributing factors in the development and complication of diabetes especially in diabetic nephropathy (DN). This study investigated the effects of trigonelline (TG) on the renal functional, morphological changes
Ulla Mueller et al.
Food & function, 2(5), 265-272 (2011-07-23)
Coffee shows distinct antimicrobial activity against several bacterial genera. The present study investigated molecular mechanisms and active ingredients mediating the antimicrobial effect of coffee. Depending on concentration, roasted, but not raw coffee brew inhibited the growth of Escherichia coli and
Delia-Irina Corol et al.
Journal of agricultural and food chemistry, 60(21), 5471-5481 (2012-05-09)
This study examined the environmental and genetic variation in methyl donor contents and compositions of 200 cereal genotypes. Glycine betaine, choline, and trigonelline contents were determined by (1)H NMR, and significant differences were observed between cereal types (G) and across