货号:A126615
同义名:
Bioperine; 1-Piperoylpiperidine
Piperine is a major alkaloid isolated from the P. longum fruits which possesses anti-inflammatory and antiarthritic effects.
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描述 | Piperine is a natural alkaloid isolated from pepper and inhibits the activity of P-glycoprotein and CYP3A4 with IC50[3]. In vivo, at the dose of 3.5 mg/kg, the bioavailability of Piperine was calculated to be 25.36% and its AUC0→t was unproportionally increased with doses[4]. Moreover, piperine effectively reduced the aureus-induced overexpression of TNF-α, IL-1β, and IL-6 but increased the expression of IL-10. The phosphorylation of I-κB, p65, p38, ERK, and JNK was inhibited by piperine in a dose-dependent manner[5]. Piperine has been found to have immunomodulatory, anti-oxidant, anti-asthmatic, anti-carcinogenic, anti-inflammatory, anti-ulcer, and anti-amoebic properties[6]. |
NCT号 | 适应症或疾病 | 临床期 | 招募状态 | 预计完成时间 | 地点 |
NCT01640197 | Healthy | Phase 1 | Completed | - | United Kingdom ... 展开 >> Brain performance and nutrition research centre, Northumbria university Newcastle upon Tyne, Tyne and Wear, United Kingdom, NE1 8ST 收起 << |
NCT00065741 | HIV Seronegativity | Phase 1 | Completed | - | United States, North Carolina ... 展开 >> General Clinical Research Center, Univiversity Of North Carolina at Chapel Hill Chapel Hill, North Carolina, United States, 27599 收起 << |
NCT01640197 | - | Completed | - | - | |
计算器 | ||||
存储液制备 | ![]() |
1mg | 5mg | 10mg |
1 mM 5 mM 10 mM |
3.50mL 0.70mL 0.35mL |
17.52mL 3.50mL 1.75mL |
35.05mL 7.01mL 3.50mL |
CAS号 | 94-62-2 |
分子式 | C9H15NO5 |
分子量 | 285.34 |
SMILES Code | O=C(N1CCCCC1)/C=C/C=C/C2=CC=C(OCO3)C3=C2 |
MDL No. | MFCD00005839 |
别名 | Bioperine; 1-Piperoylpiperidine; N-Piperoylpiperidin; NSC 21727 |
运输 | 蓝冰 |
InChI Key | MXXWOMGUGJBKIW-YPCIICBESA-N |
Pubchem ID | 638024 |
存储条件 |
In solvent -20°C:3-6个月-80°C:12个月 Pure form Sealed in dry, room temperature |
溶解方案 |
请根据您的动物给药指南选择适当的溶解方案。 以下溶解方案都请先按照体外实验的方式配制澄清的储备液,再依次添加助溶剂: ——为保证实验结果的可靠性,澄清的储备液可以根据储存条件,适当保存;体内实验的工作液,建议现用现配,当天使用; 以下溶剂前显示的百分比是指该溶剂在终溶液中的体积占比;如在配制过程中出现沉淀、析出现象,可以通过加热和/或超声的方式助溶
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