Formyline
Formyline (Compound 8) is a Maillard reaction product (glycated compound). Formyline is an advanced glycation end product formed by the reaction of lysine with 3-deoxypentosone, pentose, disaccharide degradation products or glucuronic acid. Formyline is commonly found in heat-processed foods such as milk, baked goods and beer, and can serve as a characteristic marker for food processing.
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- CAS No.: 1312365-68-6
- Formule: C11H16N2O3
- Masse moléculaire:224.26
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Stockage:
Please store the product under the recommended conditions in the Certificate of Analysis.
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Activité biologique
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Chemical Information
- Pureté et documentation
- Références
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Help & FAQs
Activité biologique
Description
In Vitro
Formyline is an advanced glycation end product formed by the reaction of lysine with 3-deoxypentosone, pentose, disaccharide degradation products, or glucuronic acid[2].
MedChemExpress (MCE) has not independently confirmed the accuracy of these methods. They are for reference only.
Chemical Information
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CAS No. 1312365-68-6
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Masse moléculaire 224.26
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Formule C11H16N2O3
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SMILES
OC([C@@H](N)CCCCN1C(C=O)=CC=C1)=O
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Structure Classification
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Initial Source
Periplaneta americana
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Livraison
Room temperature in continental US; may vary elsewhere.
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Stockage
Please store the product under the recommended conditions in the Certificate of Analysis.
Pureté et documentation
Références
Calculators
Concentration (start) × Volume (start) = Concentration (final) × Volume (final)
Formyline Related Classifications
HY-N18965 Related Classifications
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