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Results for "

Maillard intermediate

" in MedChemExpress (MCE) Product Catalog:

7

Inhibitors & Agonists

5

Natural
Products

1

Isotope-Labeled Compounds

Targets Recommended:
Cat. No. Product Name Target Research Areas Chemical Structure
  • HY-N7426
    3-Deoxyglucosone

    3-Deoxy-D-glucosone

    		 GLP Receptor Metabolic Disease
    3-Deoxyglucosone (3-Deoxy-D-glucosone) is a reactive intermediate of the Maillard reaction and the polyol pathway. 3-Deoxyglucosone rapidly reacts with protein amino groups to form advanced glycation end products (AGEs), such as imidazolone, it is the most specific AGE for 3-DG. 3-Deoxyglucosone synergizes with low glucose to potentiate GLP-1 secretion and is considered as a biomarker for diabetes .
    3-Deoxyglucosone
  • HY-W012956
    2-Acetylpyrrole

    		Drug Intermediate Others
    2-Acetylpyrrole is an organic compound containing a pyrrole ring. 2-Acetylpyrrole is one of the products of the Maillard browning reaction and can serve as a major flavor component in many foods. As an intermediate, 2-acetylpyrrole can also be used in the synthesis of other active compounds, such as the flavor compound 2-acetyl-1-pyrroline .
    2-Acetylpyrrole
  • HY-W015912
    2-Acetylfuran

    2-Furyl methyl ketone

    		 Drug Intermediate Infection
    2-Acetylfuran (2-Furyl methyl ketone), an important flavour compound or intermediate in foods, is isolated from essential oils, sweet corn products, fruits and flowers. 2-Acetylfuran also can be formed from glucose and glycine by Maillard reaction. 2-Acetylfuran can be used to synthesis Cefuroxime. 2-acetylfuran can be used in the synthesis of reagents with antiamoebic activity .
    2-Acetylfuran
  • HY-N6692S
    Diacetoxyscirpenol-13C19

    		Endogenous Metabolite Isotope-Labeled Compounds Inflammation/Immunology
    Diacetoxyscirpenol- 13C19 is 13C labeled Diacetoxyscirpenol (HY-N6692). Diacetoxyscirpenol (DAS) is a trichothecene mycotoxin, a secondary metabolite product of fungi. Diacetoxyscirpenol (DAS) consumption induces haematological disorders (neutropenia, aplastic anemia) in human and animals .
    Diacetoxyscirpenol-13C19
  • HY-W015912R
    2-Acetylfuran (Standard)

    2-Furyl methyl ketone (Standard)

    		 Reference Standards Others Others
    2-Acetylfuran (Standard) is the analytical standard of 2-Acetylfuran. This product is intended for research and analytical applications. 2-Acetylfuran (2-Furyl methyl ketone), an important flavour compound or intermediate in foods, is isolated from essential oils, sweet corn products, fruits and flowers. 2-Acetylfuran also can be formed from glucose and glycine by Maillard reaction. 2-Acetylfuran can be used to synthesis Cefuroxime .
    2-Acetylfuran (Standard)
  • HY-W012956R
    2-Acetylpyrrole (Standard)

    		Drug Intermediate Reference Standards Others
    2-Acetylpyrrole (Standard) is the analytical standard of 2-Acetylpyrrole (HY-W012956). This product is intended for research and analytical applications. 2-Acetylpyrrole is an organic compound containing a pyrrole ring. 2-Acetylpyrrole is one of the products of the Maillard browning reaction and can serve as a major flavor component in many foods. As an intermediate, 2-acetylpyrrole can also be used in the synthesis of other active compounds, such as the flavor compound 2-acetyl-1-pyrroline .
    2-Acetylpyrrole (Standard)
  • HY-W585888
    Fructose-isoleucine

    		Biochemical Assay Reagents Others
    Fructose-isoleucine is a non-volatile Amadori compound and Maillard reaction intermediate. Fructose-isoleucine is associated with roasted flavor and roasted odor in chicken soup samples as well as chicken soup supplemented with yeast-derived flavor products. Fructose-isoleucine is formed via the amino-carbonyl reaction and induces oxidative browning in miso, white wine and Saké. In malt, Fructose-isoleucine acts as a precursor via Strecker degradation to generate flavor compounds with roasted and sweet aromas .
    Fructose-isoleucine

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