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2′-NH 2-MPTP, also known as 2′-amino-MPTP, is a monoaminergic neurotoxin that was derived from MPTP and is used in scientific research to lesion brain monoaminergic systems in animals. [ 1 ] [ 2 ] Whereas MPTP is a selective dopaminergic neurotoxin , 2′-NH 2 -MPTP is a specific serotonergic and noradrenergic neurotoxin that does not ...
Mocetinostat (MGCD0103) is a benzamide histone deacetylase inhibitor undergoing clinical trials for treatment of various cancers including follicular lymphoma, Hodgkin's lymphoma and acute myelogenous leukemia.
Ames test procedure. The Ames test is a widely employed method that uses bacteria to test whether a given chemical can cause mutations in the DNA of the test organism. More formally, it is a biological assay to assess the mutagenic potential of chemical compounds. [1]
2-Aminophenol has a variety of uses. As a reducing agent, it is marketed under the names of Atomal and Ortol to develop black-and-white photographs. [3] 2-Aminophenol is an intermediate in the synthesis of dyes. It is particularly useful in yielding metal-complex dyes when diazotized and coupled to a phenol, naphthol, or other aromatic or ...
Pages in category "2-Aminophenyl compounds" The following 7 pages are in this category, out of 7 total. This list may not reflect recent changes. 0–9. 2′-NH2-MPTP; A.
A combination of two types of therapeutic agents selectively killed breast cancer cells in a clinical trial, offering hope for a new treatment for triple-negative breast cancer.
Zabadinostat is an experimental epigenetic drug being investigated as a potential treatment for advanced or metastatic cancers. It is an orally available Class I selective histone deacetylase (HDAC) inhibitor, with half maximal inhibitory concentrations (IC 50) of 62 nM, 570 nM and 550 nM, against HDAC1, HDAC2 and HDAC3, respectively.
PhIP (2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine) is one of the most abundant heterocyclic amines (HCAs) in cooked meat. PhIP is formed at high temperatures from the reaction between creatine or creatinine (found in muscle meats), amino acids, and sugar. PhIP formation increases with the temperature and duration of cooking and also depends ...