Vanillic acid is a flavoring agent found in edible plants and fruits. Vanillic acid inhibits NF-κB activation. Anti-inflammatory, antibacterial, and chemopreventive effects.

Product information

CAS Number: 121-34-6

Molecular Weight: 168.15

Formula: C8H8O4

Chemical Name: 4-hydroxy-3-methoxybenzoic acid

Smiles: COC1C=C(C=CC=1O)C(O)=O

InChiKey: WKOLLVMJNQIZCI-UHFFFAOYSA-N

InChi: InChI=1S/C8H8O4/c1-12-7-4-5(8(10)11)2-3-6(7)9/h2-4,9H,1H3,(H,10,11)

Technical Data

Appearance: Solid Power

Purity: ≥98% (or refer to the Certificate of Analysis)

Solubility: DMSO : ≥ 100 mg/mL (594.71 mM).

Shipping Condition: Shipped under ambient temperature as non-hazardous chemical or refer to Certificate of Analysis

Storage Condition: Dry, dark and -20 ^oC for 1 year or refer to the Certificate of Analysis.

Shelf Life: ≥12 months if stored properly.

Stock Solution Storage: 0 - 4 ^oC for 1 month or refer to the Certificate of Analysis.

Drug Formulation: To be determined

HS Tariff Code: 382200

How to use

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.

Products are for research use only. Not for human use.