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Results for "

aromatic agent

" in MedChemExpress (MCE) Product Catalog:

By Targets:	Apoptosis (1) Bacterial (4) Biochemical Assay Reagents (1) Endogenous Metabolite (2) Fluorescent Dye (1) Fungal (3) Isotope-Labeled Compounds (1) MMP (1) NF-κB (1) PPAR (1) Virus Protease (1)
By Research Areas:	Cancer (4) Cardiovascular Disease (1) Infection (5) Inflammation/Immunology (3) Metabolic Disease (1) Neurological Disease (1)

12

Inhibitors & Agonists

1

Fluorescent Dye

1

Biochemical Assay Reagents

5

Natural
Products

1

Isotope-Labeled Compounds

Cat. No.	Product Name	Target	Research Areas	Chemical Structure

6-Aminochrysene 6-Chrysenamine	Others	Inflammation/Immunology Cancer
6-Aminochrysene (6-Aminochrysene) is an aromatic amine used as a chemotherapeutic agent in the treatment of splenomegaly, myeloid leukemia, and breast cancer.

Raspberry ketone 1 Publications Verification Frambione; 4-(4-Hydroxyphenyl)-2-butanone	PPAR	Cardiovascular Disease Metabolic Disease
Raspberry ketone is a major aromatic compound of red raspberry, widely used as a fragrance in cosmetics and as a flavoring agent in foodstuff; also shows PPAR-α agonistic activity.

Quinacrine mustard dihydrochloride	Fluorescent Dye	Others
Quinacrine mustard dihydrochloride is a fluorochrome. Quinacrine mustard dihydrochloride as a polycyclic aromatic agent can be used as mutagenic agent induces the mutants of bacteria. Quinacrine mustard dihydrochloride induces cell cycle arrest at G2/M-phase. Quinacrine mustard dihydrochloride has the potential for the research of plant, animal, or human chromosomes .

Antibacterial agent 142	Bacterial	Infection
Antibacterial agent 142, an aromatic hydrazidesis, has antibacterial activity. Antibacterial agent 142 has bacteriostatic and inhibits biofilm formation .

HY-156195

BHBM

Fungal Infection

BHBM (compound 1) is an aromatic acylhydrazone antifungal agent with high bactericidal activity against Cryptococcus neoformans .

Maltol 2 Publications Verification	Endogenous Metabolite	Others
Maltol, a type of aromatic compound, exists in high concentrations in red ginseng. Maltol is a potent antioxidative agent and typically is used to enhance flavor and preserve food .

2-Phenylethanol Phenylethyl alcohol; Phenethyl alcohol; Benzyl carbinol
2-Phenylethanol (Phenethyl alcohol) is an aromatic alcohol with a rose-like odour. 2-Phenylethanol is a flavour and fragrance compound, and can be used as a preservative and anti-microbial agent. 2-Phenylethanol has antityrosinase and antimicrobial activities .

HY-W012788S

Maltol-d3	Isotope-Labeled Compounds	Cancer
Maltol-d₃ is a deuterium labeled Maltol (HY-W012788). Maltol, a type of aromatic compound, exists in high concentrations in red ginseng. Maltol is a potent antioxidative agent and typically is used to enhance flavor and preserve food .

5-Hexen-1-ol	Biochemical Assay Reagents	Others
5-Hexen-1-ol, is an aromatic substance with aromas similar to substances such as herbs, tea and citrus. Therefore, it is usually used in the food, fragrance and perfume industries, and is widely used in the preparation of various food flavors, fragrances, taste flavoring agents, essential oils and cosmetics and other products.

Terpinen-4-ol 4-Carvomenthenol	Endogenous Metabolite Bacterial Fungal	Infection Inflammation/Immunology Cancer
Terpinen-4-ol (4-Carvomenthenol) is a naturally occurring monoterpene, and can be extracted from a variety of aromatic plants. Terpinen-4-ol is a potent bactericidal agent which possess antifungal , anti-inflammatory and antitumor properties as well, suggesting Terpinen-4-ol to be used for relevant research .

2-Phenylethanol (Standard) Phenylethyl alcohol (Standard); Phenethyl alcohol (Standard); Benzyl carbinol (Standard)	Virus Protease Bacterial	Infection
2-Phenylethanol (Standard) is the analytical standard of 2-Phenylethanol. This product is intended for research and analytical applications. 2-Phenylethanol (Phenethyl alcohol) is an aromatic alcohol with a rose-like odour. 2-Phenylethanol is a flavour and fragrance compound, and can be used as a preservative and anti-microbial agent. 2-Phenylethanol has antityrosinase and antimicrobial activities .

Anethole 1 Publications Verification Anise camphor; p-Propenylanisole; Isoestragole	Apoptosis Fungal Bacterial MMP NF-κB	Infection Neurological Disease Inflammation/Immunology Cancer
Anethole is a type of orally active aromatic compound that is widely found in nature and used as a flavoring agent. Anethole possesses anticancer, anti-inflammatory, antioxidant, antibacterial, antifungal, anesthetic, estrogenic, central nervous system depressant, hypnotic, insecticidal, and gastroprotective effects. Anethole can be used in the study of oxidative stress-related skin diseases and prostate cancer .

Cat. No.	Product Name	Category	Target	Chemical Structure

Raspberry ketone 1 Publications Verification Frambione; 4-(4-Hydroxyphenyl)-2-butanone	Cardiovascular Disease Structural Classification Monophenols Classification of Application Fields Rubus idaeus Linn. Source classification Rosaceae Phenols Plants Disease Research Fields	PPAR
Raspberry ketone is a major aromatic compound of red raspberry, widely used as a fragrance in cosmetics and as a flavoring agent in foodstuff; also shows PPAR-α agonistic activity.

Maltol 2 Publications Verification	Panax ginseng C. A. Meyer Microorganisms Classification of Application Fields Ketones, Aldehydes, Acids Source classification Other Diseases Plants Endogenous metabolite Disease Research Fields Araliaceae	Endogenous Metabolite
Maltol, a type of aromatic compound, exists in high concentrations in red ginseng. Maltol is a potent antioxidative agent and typically is used to enhance flavor and preserve food .

Terpinen-4-ol 4-Carvomenthenol	Structural Classification Natural Products Classification of Application Fields Source classification Plants Camellia sinensis (L.) O. Ktze. Endogenous metabolite Melaleuca alternifolia Microorganisms Myrtaceae Inflammation/Immunology Disease Research Fields Theaceae	Endogenous Metabolite Bacterial Fungal
Terpinen-4-ol (4-Carvomenthenol) is a naturally occurring monoterpene, and can be extracted from a variety of aromatic plants. Terpinen-4-ol is a potent bactericidal agent which possess antifungal , anti-inflammatory and antitumor properties as well, suggesting Terpinen-4-ol to be used for relevant research .

Anethole 1 Publications Verification Anise camphor; p-Propenylanisole; Isoestragole	Structural Classification Classification of Application Fields Callicarpa maingayi King & Gamble Source classification Plants Microorganisms Simple Phenylpropanols Leguminosae Phenylpropanoids Umbelliferae Glycyrrhiza uralensis Fisch. Disease Research Fields Cancer	Apoptosis Fungal Bacterial MMP NF-κB
Anethole is a type of orally active aromatic compound that is widely found in nature and used as a flavoring agent. Anethole possesses anticancer, anti-inflammatory, antioxidant, antibacterial, antifungal, anesthetic, estrogenic, central nervous system depressant, hypnotic, insecticidal, and gastroprotective effects. Anethole can be used in the study of oxidative stress-related skin diseases and prostate cancer .

2-Phenylethanol (Standard) Phenylethyl alcohol (Standard); Phenethyl alcohol (Standard); Benzyl carbinol (Standard)	Infection Structural Classification other families Classification of Application Fields Antibiotics Source classification Rosaceae Plants Disease Research Fields Rosa rugosa Thunb.	Virus Protease Bacterial
2-Phenylethanol (Standard) is the analytical standard of 2-Phenylethanol. This product is intended for research and analytical applications. 2-Phenylethanol (Phenethyl alcohol) is an aromatic alcohol with a rose-like odour. 2-Phenylethanol is a flavour and fragrance compound, and can be used as a preservative and anti-microbial agent. 2-Phenylethanol has antityrosinase and antimicrobial activities .

Cat. No.	Product Name	Chemical Structure

HY-W012788S

Maltol-d3
Maltol-d₃ is a deuterium labeled Maltol (HY-W012788). Maltol, a type of aromatic compound, exists in high concentrations in red ginseng. Maltol is a potent antioxidative agent and typically is used to enhance flavor and preserve food .

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