| Description | 4-Ethylcatechol is present in red wine and can be extracted from Glechoma longituba (NaKai) Kupr.4-Ethylcatechol induces DNA damage in the presence of Cu(II).4-Ethylcatechol is a potent antiplatelet compound. |
| molecular weight | 138.16 |
| Molecular formula | C8H10O2 |
| CAS | 1124-39-6 |
| Storage | Powder: -20°C for 3 years | In solvent: -80°C for 1 year |
| Solubility | DMSO: 50 mg/mL (361.9 mM) |
| References | 1. Larcher R, et al. Determination of 4-ethylcatechol in wine by high-performance liquid chromatography-coulometric electrochemical array detection. Anal Chim Acta. 2008;609(2):235-240. 2. Milheiro J, et al. 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches. Crit Rev Food Sci Nutr. 2019;59(9):1367-1391. 3. Midorikawa K, et al. Metabolic activation of carcinogenic ethylbenzene leads to oxidative DNA damage. Chem Biol Interact. 2004;150(3):271-281. |