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55206

Supelco

4-Hydroxyphenylacetic acid

analytical standard

Synonym(s):

p-Hydroxyphenyl acetic acid

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About This Item

Linear Formula:
HOC6H4CH2CO2H
CAS Number:
156-38-7
Molecular Weight:
152.15
Beilstein:
1448766
MDL number:
MFCD00004347
UNSPSC Code:
41116107

grade

analytical standard

Assay

≥97.5% (GC)

shelf life

limited shelf life, expiry date on the label

mp

148-151 °C (lit.)

application(s)

clinical testing

format

neat

SMILES string

OC(=O)Cc1ccc(O)cc1

InChI

1S/C8H8O3/c9-7-3-1-6(2-4-7)5-8(10)11/h1-4,9H,5H2,(H,10,11)

InChI key

XQXPVVBIMDBYFF-UHFFFAOYSA-N

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General description

4-Hydroxyphenylacetic acid, a hydroxyphenylacetic acid metabolite, is reported to be produced via the bioactivation of kaempferol by intestinal microflora. It belongs to the class of dietary plant phenolic compounds, with a broad-spectrum of biological properties such as modulation of enzymatic activity, metal chelation, free radical scavenging, prevention of several human diseases, mainly atherosclerosis and cancer.

Application

4-Hydroxyphenylacetic acid may be used as an analytical reference standard for the quantification of the analyte in beer samples using high-performance liquid chromatography (HPLC) coupled to an electrochemical coulometric detector (ECD). It may also be used as an analytical standard for the quantification of the analyte in goat rumen fluid using HPLC with UV detection.

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315,H319,H335

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

11 - Combustible Solids

WGK

WGK 3

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

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Certificates of Analysis (COA)

Lot/Batch Number
BCCG5790
BCCF1019
BCBZ6055

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Quantitative determination of aromatic amino acids and related compounds in rumen fluid by high-performance liquid chromatography
Khan IR, et al.
Journal of Chromatography. B, Biomedical Sciences and Applications, 710(1-2), 17-25 (1998)
Determination of free and bound phenolic acids in beer
Nardini M and Ghiselli A
Food Chemistry, 84(1), 137-143 (2004)
Cica Vissiennon et al.
The Journal of nutritional biochemistry, 23(7), 733-740 (2011-08-16)
Several in vivo and in vitro studies have confirmed that flavonols are metabolized by the intestinal microflora to their corresponding hydroxyphenylacetic acids. In this article, a comparison of the anxiolytic activity of the flavonols kaempferol, quercetin and myricetin in the

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