Vanillic acid is a flavoring agent found in edible plants and fruits, including Angelica sinensis. It functions by inhibiting NF-κB activation, and exhibits anti-inflammatory, antibacterial, and chemopreventive effects. It is intended for research use only and not for sale to patients.
- Purity: 99.43% (Initial) and 99.75% (Specific Batch)
- Inhibits NF-κB activation.
- Anti-inflammatory effects.
- Antibacterial effects.
- Chemopreventive effects.
- Non-toxic to HT22 cells at 50, 100, and 200 μM, and significantly increases cell viability when co-treated with Aβ1-42.
- Inhibits Carrageenan-induced mechanical hyperalgesia, paw edema, and neutrophil and macrophage recruitment in mice at doses of 3-30 mg/kg.