Flazin 

Flazin is a non-enzymatic protein glycation inhibitor, also inhibits peroxynitrite (ONOO^-), with an IC₅₀ value of 85.31 μM for bovine serum albumin (BSA) glycation and an EC₅₀ value of 71.99 μM for ONOO^-. Flazin can be used for researching diabetes and neuronal disorders. Flazin also can used as a lipid droplet (LD) regulator against lipid disorders, and a xanthine oxidase (XOD) inhibitor^[1][2][3].

IC₅₀: 85.31 μM (BSA), 0.51 mM (XOD)^[1][2]
EC₅₀: 71.99 μM (ONOO^-)^[1]

Flazin significantly decreases cellular triglyceride (TG) by 12.0-22.4% compared with modeling groups and improved the TG and free fatty acid profile^[2].
Flazin efficiently reduces both cellular neutral lipid content by 17.4-53.9% and lipid droplets size by 10.0-35.3%^[2].
Flazin exhibits xanthine oxidase inhibitory with an IC₅₀ of 0.51 mM_[3].

MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.

308.29

C₁₇H₁₂N₂O₄

100041-05-2

Solid

Light yellow to yellow

O=C(C1=CC2=C(C(C3=CC=C(CO)O3)=N1)NC4=C2C=CC=C4)O

Room temperature in continental US; may vary elsewhere.

4°C, protect from light

*In solvent : -80°C, 6 months; -20°C, 1 month (protect from light)

• [1]. Seong SH, et al. Discovery of Flazin, an Alkaloid Isolated from Cherry Tomato Juice, As a Novel Non-Enzymatic Protein Glycation Inhibitor viain Vitro and in Silico Studies. J Agric Food Chem. 2021 Mar 31;69(12):3647-3657.  [Content Brief]

  [2]. Wu X, et al. Flazin as a Lipid Droplet Regulator against Lipid Disorders. Nutrients. 2022 Apr 3;14(7):1501.  [Content Brief]

  [3]. Li H, et al. Effect of Soy Sauce on Serum Uric Acid Levels in Hyperuricemic Rats and Identification of Flazin as a Potent Xanthine Oxidase Inhibitor. J Agric Food Chem. 2016 Jun 15;64(23):4725-34.  [Content Brief]