| Bioactivity | Vanillin (p-Vanillin) is a single molecule extracted from vanilla beans and also a popular odor used widely in perfume, food and medicine. |
| Invitro | Vanillin recovers UVA-induced reduction of proliferation in a dose dependent manner. Vanillin has no apoptotic effects at the tested concentrations. In addition, the reduced expression levels of OCT4, NANOG, and SOX2 caused by UVA irradiation are allincreased by Vanillin treatment, suggesting that Vanillin attenuates the effects of UVA irradiation on hAMSCs. Based on a luciferase reporter assay, Vanillin increases the reduced activity of HRE-luciferase reporter caused by UVA irradiation. In addition, treatment with Vanillin attenuates the reduced expression of HIF-1α caused by UVA irradiation. The results reveal that treatment of hAMSCs with Vanillin results in significant decrease in the production of PGE2 and cAMP when compare to UVA-irradiated controls[1]. |
| Name | Vanillin |
| CAS | 121-33-5 |
| Formula | C8H8O3 |
| Molar Mass | 152.15 |
| Transport | Room temperature in continental US; may vary elsewhere. |
| Storage | 4°C, stored under nitrogen *In solvent : -80°C, 6 months; -20°C, 1 month (stored under nitrogen) |