2-Amino-5-phenylpyridine |
| Catalog No.GC60470 |
2-아미노-5-페닐피리딘은 단백질에서 페닐알라닌의 열분해에 의해 형성되는 돌연변이성 헤테로사이클릭 방향족 아민입니다. 2-아미노-5-페닐피리딘은 구운 정어리에 들어 있으며 잠재적인 발암성 물질로 간주됩니다.
Products are for research use only. Not for human use. We do not sell to patients.
Cas No.: 33421-40-8
Sample solution is provided at 25 µL, 10mM.
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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].
On the other hand, the chemical structure of 5-phenyl-2-pyridinamine (PPA) shows a great resemblance to the aminobiphenyls, another well known class of carcinogenic aromatic amines[2].
[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.
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