20 Results for "

spice

" in MedChemExpress (MCE) Product Catalog:
Products (20)

20 Results for "spice" in MCE Product Catalog:

6
6 Cited Publications
Cat. No.: HY-N7560
CAS No.: 116-26-7
Safranal is an orally active main component of Saffron (Crocus sativus) and is responsible for the unique aroma of this spice. Safranal has neuroprotective and anti-inflammatory effects and has the potential for Parkinson’s disease research .
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1 Cited Publications
Cat. No.: HY-N6807
CAS No.: 487-11-6
Elemicin is an orally active alkenylbenzene widely distributed in many herbs and spices. Elemicin inhibits Stearoyl-CoA Desaturase 1 (SCD1) by metabolic activation. Elemicin has anti-influenza activities, antimicrobial, antioxidant, and antiviral activities. Elemicin and its reactive metabolite of 1′-Hydroxyelemicin can induce hepatotoxicity .
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Cat. No.: HY-Y1131
CAS No.: 24915-95-5
Synonyms: Ethyl (R)-3-hydroxybutanoate
Ethyl (R)-3-hydroxybutyrate is an organic compound commonly used as a starting material for chiral chemical synthesis. It can be used in the preparation of medicines, spices, fine chemicals and food additives, etc., and is widely used in medicine, cosmetics and food industries. In addition, this compound is also used as a substrate or intermediate in some biochemical reactions
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Cat. No.: HY-N0558
CAS No.: 33457-62-4
Alnustone, a non-phenolic diarylheptanoid found in herbs and spices, is a constituent of Alpiniae Katsumada. Alnustone displays anti-emetic and anti-inflammatory activities .
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Cat. No.: HY-78211
CAS No.: 4949-44-4
Synonyms: Ethyl Propionylacetate
Ethyl 3-oxopentanoate is an organic ester compound commonly used as a reactant or solvent in organic synthesis. It can be used as an important raw material for the preparation of pharmaceuticals, food flavors, spices and other products. In addition, because of its stability and reactivity in certain chemical reactions, it is also widely used in some industrial productions. Although Ethyl 3-oxopentanoate has no direct application in the medical field, it still plays an important role in chemical research and industry.
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Cat. No.: HY-W022390
CAS No.: 25173-72-2
3-(3,4,5-Trimethoxyphenyl)propanoic acid is found in herbs and spices. 3-(3,4,5-Trimethoxyphenyl)propanoic acid is a constituent of Piper longum (long pepper) and Piper retrofractum (Javanese long pepper).
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Cat. No.: HY-W320276
CAS No.: 484-31-1
Dill apiole is an aromatic ether, which is an important aroma component in herbs and spices such as dill (Anethum graveolens), parsley (Petroselinum crispum) and basil (Perilla frutescens). Dill apiole exhibits antimicrobial activity against Aspergillus parasiticus and Aedes aegypti .
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Cat. No.: HY-N7560R
CAS No.: 116-26-7
Safranal (Standard) is an analytical standard for Safranal. This product is intended for research and analytical applications. Safranal is the main component of saffron (Crocus sativus), is orally active, and is the source of the spice's unique aroma. Safranal has neuroprotective and anti-inflammatory effects and has research potential for Parkinson's disease.
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Cat. No.: HY-RS13673
Research Areas:  

Others

SPICE1 Human Pre-designed siRNA Set A contains three designed siRNAs for SPICE1 gene (Human), as well as a negative control, a positive control, and a FAM-labeled negative control.

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Cat. No.: HY-N6807R
CAS No.: 487-11-6
Elemicin is an orally active alkenylbenzene widely distributed in many herbs and spices. Elemicin inhibits Stearoyl-CoA Desaturase 1 (SCD1) by metabolic activation. Elemicin has anti-influenza activities, antimicrobial, antioxidant, and antiviral activities. Elemicin and its reactive metabolite of 1′-Hydroxyelemicin can induce hepatotoxicity .
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Cat. No.: HY-N8707
CAS No.: 34000-39-0
Homobutein a natural chalcones (can be found in many medicinal plants, fruits, vegetables, spices and nuts), is a potent HDACs/NF-κB dual inhibitor with IC50s of 190 and 38 μM, respectively. Homobutein also a chelator of iron (II and III) cations, shows various activities, including anticancer, anti-inflammatory, antiparasite and antioxidation .
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Cat. No.: HY-W101301
CAS No.: 64275-73-6
cis-5-Octen-1-ol is an organic compound belonging to alcohols. It has a strong earthy smell and is commonly found in a variety of foods such as fruits, vegetables and spices. cis-5-Octen-1-ol has various applications in the flavor and fragrance industry, especially as a flavoring and aroma enhancer in products such as perfume, cologne and baked goods. In addition, it has potential utility in inhibiting inflammation-related diseases and cancer.
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Cat. No.: HY-W334505
CAS No.: 140-27-2
Research Areas:  

Others

Cinnamyl isovalerate (Compound 7) has a pleasant aroma. Cinnamyl isovalerate can be used in flavoring and spice production .
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Cat. No.: HY-W022390R
CAS No.: 25173-72-2
3-(3,4,5-Trimethoxyphenyl)propanoic acid is found in herbs and spices. 3-(3,4,5-Trimethoxyphenyl)propanoic acid is a constituent of Piper longum (long pepper) and Piper retrofractum (Javanese long pepper).
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Cat. No.: HY-N0558R
CAS No.: 33457-62-4
Alnustone (Standard) is the analytical standard of Alnustone. This product is intended for research and analytical applications. Alnustone, a non-phenolic diarylheptanoid found in herbs and spices, is a constituent of Alpiniae Katsumada. Alnustone displays anti-emetic and anti-inflammatory activities .
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Cat. No.: HY-W012952R
CAS No.: 4313-03-5
Synonyms: trans,trans-2,4-Heptadienall (Standard)
(2E,4E)-Hepta-2,4-dienal (Standard) is the analytical standard of (2E,4E)-Hepta-2,4-dienal. This product is intended for research and analytical applications. (2E,4E)-Hepta-2,4-dienal is a naturally occurring organic compound that belongs to the group of aldehydes. It is an unsaturated aldehyde with two conjugated double bonds, giving it unique chemical and physical properties. (2E,4E)-Hepta-2,4-dienal is commonly found in various plant sources, especially in spices such as parsley and coriander. It is used as a flavoring agent and food additive in the formulation of various foods such as baked goods, snacks and beverages. It is also used in the fragrance industry, especially in the production of perfume and cologne.
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Cat. No.: HY-N18707
CAS No.: 84775-51-9
Category:  

Extract

Target:  

Others

Cumin extract, derived from the cumin (Cuminum cyminum), is a commonly used spice. It is known for its digestive benefits and is often used to aid digestion, relieve bloating, and alleviate indigestion.
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Cat. No.: HY-W415042
CAS No.: 103-52-6
Synonyms: Phenylethyl butyrate; 2-Phenylethyl butanoate
Phenethyl butyrate (Phenylethyl butyrate; 2-Phenylethyl butanoate) is a spice component isolated from the flowers of Mimusops elengi. Phenethyl butyrate exhibits rose, floral and fruity aromas. Phenethyl butyrate shows no genotoxicity or cytotoxicity. Phenethyl butyrate can be used in research related to fragrances and cosmetics .
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Cat. No.: HY-78211S
CAS No.: 1346598-17-1
Synonyms: Ethyl Propionylacetate-d3
Ethyl 3-oxopentanoate-d3 (Ethyl Propionylacetate-d3) is the deuterium labeled Ethyl 3-oxopentanoate (HY-78211). Ethyl 3-oxopentanoate is an organic ester compound commonly used as a reactant or solvent in organic synthesis. It can be used as an important raw material for the preparation of pharmaceuticals, food flavors, spices and other products. In addition, because of its stability and reactivity in certain chemical reactions, it is also widely used in some industrial productions. Although Ethyl 3-oxopentanoate has no direct application in the medical field, it still plays an important role in chemical research and industry.
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Cat. No.: HY-L202
442 compounds

Flavor is an expression of smell and taste that is achieved through a variety of chemical processes triggered by molecules. Food flavor is an important attribute of food quality and in some cases determines consumers' food preferences. In addition to playing a key role in taste and smell, flavor molecules can also be involved in regulating metabolism and have an impact on health. In daily life, flavor molecules have absolute application value in food and spices. In scientific research, the study of flavor molecules is helpful to reveal the relationship between food intake and taste perception. Research on the combination behavior of flavor and food components can explore the retention, release and perception of flavor molecules. Most importantly, while exploring multi-sensory flavor perception, the food industry can fully mobilize the enthusiasm of researching new strategies for delicious and healthy food design.

Based on the FlavorDB database, collects and organizes 442 flavor molecules, which can be used in taste perception and other related studies.

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