123-07-9
123-07-9
Chemical Structure
4-Ethylphenol
- CAS No.: 123-07-9
- Formula:C8H10O
- Molecular Weight:122.17
IUPAC Name: 4-ethylphenol
InChIKey: HXDOZKJGKXYMEW-UHFFFAOYSA-N
SMILES: OC1=CC=C(CC)C=C1
Biological Activity: 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine. 4-Ethylphenol is a phenolic compound that can be synthesized by intestinal flora. 4-Ethylphenol will be converted to 4-ethylphenyl sulfate (HY-W674241) by Lactobacillus plantarum[1][2].
| Cat. No. | Product Name | Purity | Description | Pricing | |||||||||||||||||||
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4-Ethylphenol | 99.99% | 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine. 4-Ethylphenol is a phenolic compound that can be synthesized by intestinal flora. 4-Ethylphenol will be converted to 4-ethylphenyl sulfate (HY-W674241) by Lactobacillus plantarum. | ||||||||||||||||||||
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4-Ethylphenol (Standard) | 99.98% | 4-Ethylphenol (Standard) is the analytical standard of 4-Ethylphenol (HY-W012836). This product is intended for research and analytical applications. 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine. 4-Ethylphenol is a phenolic compound that can be synthesized by intestinal flora. 4-Ethylphenol will be converted to 4-ethylphenyl sulfate (HY-W674241) by Lactobacillus plantarum. | ||||||||||||||||||||
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4-Ethylphenol-d5 | 4-Ethylphenol-d5 is the deuterium labeled 4-Ethylphenol (HY-W012836). 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine. 4-Ethylphenol is a phenolic compound that can be synthesized by intestinal flora. 4-Ethylphenol will be converted to 4-ethylphenyl sulfate (HY-W674241) by Lactobacillus plantarum. | |||||||||||||||||||||
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4-Ethylphenol-d9 | 4-Ethylphenol-d9 is the deuterium labeled 4-Ethylphenol (HY-W012836). 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine. 4-Ethylphenol is a phenolic compound that can be synthesized by intestinal flora. 4-Ethylphenol will be converted to 4-ethylphenyl sulfate (HY-W674241) by Lactobacillus plantarum. | |||||||||||||||||||||
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4-Ethylphenol-d10 | 97.91% | 4-Ethylphenol-d10 is the deuterium labeled 4-Ethylphenol (HY-W012836). 4-Ethylphenol is a volatile phenolic compound associated with off-odour in wine. 4-Ethylphenol is a phenolic compound that can be synthesized by intestinal flora. 4-Ethylphenol will be converted to 4-ethylphenyl sulfate (HY-W674241) by Lactobacillus plantarum. | ||||||||||||||||||||
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4-(Ethoxymethyl)phenol | 98.02% | 4-(Ethoxymethyl)phenol (p-Hydroxybenzyl Et ether) is a potent antioxidant from Amburana cearensis leaf extract, with in vitro cytogenotoxic properties. Amburana cearensis leaves can be used foe the research of respiratory diseases and inflammations. | ||||||||||||||||||||
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4-Hydroxybenzylamine (Standard) | ≥98% | 4-Hydroxybenzylamine (Standard) is the analytical standard of 4-Hydroxybenzylamine (HY-W004078). This product is intended for research and analytical applications. 4-Hydroxybenzylamine is a dimerizer and precursor. 4-Hydroxybenzylamine forms cyclic dimers stabilized by O-H/N hydrogen bonds and π-stacking interactions in solution. 4-Hydroxybenzylamine undergoes condensation with formaldehyde to form a 12-atom azacyclophane, facilitated by pre-organization into cyclic dimeric templates. | ||||||||||||||||||||
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4-Methylethylbenzene | 4-Methylethylbenzene is a volatile aromatic hydrocarbon compound. 4-Methylethylbenzene can be isolated from the essential oil of the peels of Juglans nigra L. . | |||||||||||||||||||||
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4-Propylphenol | 99.80% | 4-Propylphenol is a plant-derived phenolic compound. 4-Propylphenol causes an increase in ROS within the Fusarium graminearum cells, leading to damage to the DNA and cell membranes of the mycelia, effectively inhibiting the growth of the mycelia. 4-Propylphenol also has a growth inhibitory effect on walnut pathogenic fungi (C. gloeosporioides, C. siamense, A. alternata), with its EC50 ranging from 29.11 to 31.89 mg/L, and it also inhibits spore germination, with EC50 being 55.04-71.85 mg/L. 4-Propylphenol can be used in the research of fungal diseases in walnuts and wheat Fusarium head blight. | ||||||||||||||||||||
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3-Ethylphenol | 99.59% | 3-Ethylphenol (m-Hydroxyethylbenzene) is a Phenylpropanoids product that can be isolated from the fruits of Syringa vulgaris. | ||||||||||||||||||||
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4-sec-Butylphenol | 4-sec-Butylphenol (4-sec-BP) is an androgen receptor ligand that binds to the androgen receptor with a pIC50 of 4.07. 4-sec-Butylphenol is an estrogen receptor agonist. 4-sec-Butylphenol can be found in industrial effluents, in production water of oil and gas platforms, as well as in river water samples. | |||||||||||||||||||||
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Chavicol | 97.99% | Chavicol (p-Hydroxyallylbenzene) is a phenylpropane compound. Chavicol can be isolated from the bark of Sassafras tzumu. Chavicol exhibits Acetylcholinesterase inhibitory activity (IC50 = 7.42 μM). Chavicol produces a 3% inhibitory effect on antigen-IgE-mediated degranulation in mast cells. | ||||||||||||||||||||
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Bengamin hydrochloride | Bengamin (4-(Aminomethyl)phenol) hydrochloride is a drug intermediate that can be used for the synthesis of benzylguanidine derivatives, and it possesses antibacterial activity. | |||||||||||||||||||||
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4-Hydroxybenzyl alcohol | 99.83% | 4-Hydroxybenzyl alcohol is a phenolic compound widely distributed in various kinds of plants. Anti-inflammatory, anti-oxidant, anti-nociceptive activity. Neuroprotective effect. Inhibitor of tumor angiogenesis and growth. | ||||||||||||||||||||
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References
- [1]. Nieto-Rojo R, et al. Sorption of 4-ethylguaiacol and 4-ethylphenol on yeast cell walls, using a synthetic wine. Food Chem. 2014;152:399-406. [Content Brief]
- [2]. Needham BD, Funabashi M, Adame MD, Wang Z, Boktor JC, Haney J, Wu WL, Rabut C, Ladinsky MS, Hwang SJ, Guo Y, Zhu Q, Griffiths JA, Knight R, Bjorkman PJ, Shapiro MG, Geschwind DH, Holschneider DP, Fischbach MA, Mazmanian SK. A gut-derived metabolite alters brain activity and anxiety behaviour in mice. Nature. 2022 Feb;602(7898):647-653. [Content Brief]
