| Bioactivity | 2-Amino-5-phenylpyridine is a mutagenic heterocyclic aromatic amine that is formed by pyrolysis of phenylalanine in proteins. 2-Amino-5-phenylpyridine is in broiled sardines and is considered as potentially carcinogenic[1][2]. |
| Invitro | On the other hand, the chemical structure of 5-phenyl-2-pyridinamine (PPA) shows a great resemblance to the aminobiphenyls, another well known class of carcinogenic aromatic amines[2]. |
| Name | 2-Amino-5-phenylpyridine |
| CAS | 33421-40-8 |
| Formula | C11H10N2 |
| Molar Mass | 170.21 |
| Transport | Room temperature in continental US; may vary elsewhere. |
| Storage | 4°C, protect from light *In solvent : -80°C, 6 months; -20°C, 1 month (protect from light) |
2-Amino-5-phenylpyridine
CAS: 33421-40-8 F: C11H10N2 W: 170.21
2-Amino-5-phenylpyridine is a mutagenic heterocyclic aromatic amine that is formed by pyrolysis of phenylalanine in prot
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