Methyl (E)-cinnamate_product_DataBase

Bioactivity	Methyl (E)-cinnamate (EMC), a phytochemical constituent isolated from Alpinia katsumadai Hayata, is a natural flavor compound with anti-inflammatory properties. Methyl (E)-cinnamate is widely used in the food and commodity industry[1].
Invitro	Methyl (E)-cinnamate (0~30 μM; 24 hours; MC3T3-E1 cells) significantly increases the cleaved forms of poly (ADP-ribose) polymerase (PARP) and caspase-3, while it decreases the expression levels of Survivin and Bcl-2, and significantly increases TUNEL-positive and DAPI-stained cells[1].Methyl (E)-cinnamate (0~30 μM;7 days; MC3T3-E1 cells) suppresses the osteoblast differentiation[1].Methyl (E)-cinnamate (1~100 μM; 24 and 48 hours; MC3T3-E1 cells) decreases cell survival and induces morphological changes. EMC decreases MAPKs signaling and cell migration[1]. Western Blot Analysis[1] Cell Line:
Name	Methyl (E)-cinnamate
CAS	1754-62-7
Formula	C10H10O2
Molar Mass	162.19
Transport	Room temperature in continental US; may vary elsewhere.
Storage	Please store the product under the recommended conditions in the Certificate of Analysis.

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