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Trans-4-Hydroxycinnamic Acid CAS 501-98-4

Trans-4-Hydroxycinnamic Acid CAS 501-98-4

trans-4-Hydroxycinnamic acid
CAS No 501-98-4
Assay: 98.0%Min | Appearance: white crystalline powder
Molecular Formula: C9H8O3 | Molecular Weight: 164.2
Einecs: 610-511-6
Synonyms:
4-Hydroxy cinnamic acid; trans-p-Cumaric Acid; 3-(4-Hydroxy-phenyl)-acrylic acid

Product Introduction

Dayang Chem (Hangzhou) Co., Ltd. is one of the leading manufacturers and suppliers of trans-4-hydroxycinnamic acid cas 501-98-4 in China, specialized in providing high quality customized chemicals. Welcome to wholesale bulk trans-4-hydroxycinnamic acid cas 501-98-4 made in China here and get pricelist from our factory. Good service and reasonable price are available.

 

Product Introduction

 

Key Specifications

Appearance

white crystalline powder

Assay

98.0% Min

If required, the latest specifications and analysis report will be made available.

 

Packaging, Storage and delivery

Standard Packaging

20 kg/drum or custom packaging upon request

Storage Conditions

Store in a cool, dry, well-ventilated area. Keep container tightly sealed under inert atmosphere if long-term storage is required

Transport information

Not regulated as a dangerous good

Shipping Methods

DHL, FedEx, air freight or sea freight (IMDG/IATA compliant)

 

f-CAS-501-98-4-C9H8O3

s-CAS-501-98-4

 

Primary Applications
trans-p-Coumaric Acid is the E-isomer of p-Coumaric Acid (C755365), a hydroxy derivative of Cinnamic Acid with antioxidant properties. p-Coumaric acid is a is a major component of lignocellulose. Stud ies suggest that p-Coumaric Acid may reduce the risk of cancer by reducing the formation of carcinogenic nitrosamines.

 

Spectrum

t-trans-4-Hydroxycinnamic acid

 

Related Articles

1Hydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteria.

Appl. Environ. Microbiol. 80(24) , 7574-82, (2014)

2Antimicrobial activity of natural products from the flora of Northern Ontario, Canada.

Pharm. Biol. 53(6) , 800-6, (2015)

3Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines.

J. Sci. Food Agric. 95 , 2132-44, (2015)

 

manufacturer

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