Product Description: 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].
Applications: Cancer-programmed cell death
Formula: C11H10N2
References: [1]Dooley KL, et al. Comparative carcinogenicity of the food pyrolysis product, 2-amino-5-phenylpyridine, and the known human carcinogen, 4-aminobiphenyl, in the neonatal B6C3F1 mouse. Cancer Lett. 1988 Jul;41(1):99-103./[2]Stavenuiter JF, et al. Syntheses of 5-phenyl-2-pyridinamine, a possibly carcinogenic pyrolysis product of phenylalanine, and some of its putative metabolites. Carcinogenesis. 1985 Jan;6(1):13-9.
CAS Number: 33421-40-8
Molecular Weight: 170.21
Compound Purity: 99.91
Research Area: Cancer
Solubility: DMSO : 100 mg/mL (ultrasonic)
Target: Endogenous Metabolite
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