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Results for "

coffee beans

" in MedChemExpress (MCE) Product Catalog:

By Targets:	Apoptosis (1) Bacterial (1) Calcium Channel (2) Isotope-Labeled Compounds (3) Na+/K+ ATPase (1) Parasite (1)
By Research Areas:	Cardiovascular Disease (2) Infection (3)

Inhibitors & Agonists

Natural
Products

Isotope-Labeled Compounds

Cat. No.	Product Name	Target	Research Areas	Chemical Structure

HY-W001663

4'-Hydroxy-3'-methylacetophenone	Bacterial	Infection
4'-Hydroxy-3'-methylacetophenone, a phenolic volatile compound, is isolated from Hawaiian green coffee beans (Coffea Arabica L.). 4'-Hydroxy-3'-methylacetophenone has potent antioxidant activities. 4'-Hydroxy-3'-methylacetophenone also can be used to synthesize heterocyclic compounds which have antimycobacterial activity .

HY-W010451

1,2,4-Trihydroxybenzene	Calcium Channel	Cardiovascular Disease
1,2,4-Trihydroxybenzene (Hydroxyhydroquinone), a by-product of coffee bean roasting, increases intracellular Ca ²⁺ concentration in rat thymic lymphocytes .

HY-W012998

2,3-Pentanedione	Others	Others
2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

HY-116056

16-O-Methylcafestol	Others	Others
16-O-Methylcafestol is a derivative of cafestol that can be isolated from green coffee beans .

HY-127098

Kahweol linoleate	Others	Others
Kahweol linoleate is a diterpenoid ester, which found in coffee beans. Kahweol linoleate exhibits an impact on the aroma and taste of coffee .

HY-N4241

Kauran-18-oic acid, 16,17,19-trihydroxy-, (4α)-	Others	Others
Kauran-18-oic acid, 16,17,19-trihydroxy-, (4α)- (compound 5) is a endogenous ent-kaurane diterpene compound in green coffee beans, providing direct chemical indicators of low-quality coffee .

HY-W012998S

2,3-Pentanedione-d5	Isotope-Labeled Compounds	Others
2,3-Pentanedione-d₅ is the deuterium labeled 2,3-Pentanedione[1]. 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans[2].

HY-W010451R

1,2,4-Trihydroxybenzene (Standard)	Calcium Channel	Cardiovascular Disease
1,2,4-Trihydroxybenzene (Standard) is the analytical standard of 1,2,4-Trihydroxybenzene. This product is intended for research and analytical applications. 1,2,4-Trihydroxybenzene (Hydroxyhydroquinone), a by-product of coffee bean roasting, increases intracellular Ca2+ concentration in rat thymic lymphocytes .

HY-N6745S

Citreoviridin-13C23	Na+/K+ ATPase Apoptosis Isotope-Labeled Compounds	Infection
Citreoviridin- ¹³C₂3 is ¹³C labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

HY-W050154S

Kojic acid-13C6	Parasite Isotope-Labeled Compounds	Infection
Kojic acid- ¹³C₆ is ¹³C labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

HY-W012998R

2,3-Pentanedione (Standard)	Others	Others
2,3-Pentanedione (Standard) is the analytical standard of 2,3-Pentanedione. This product is intended for research and analytical applications. 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

Cat. No.	Product Name	Category	Target	Chemical Structure

HY-W001663

4'-Hydroxy-3'-methylacetophenone	Infection Monophenols Classification of Application Fields Ketones, Aldehydes, Acids Source classification Rubiaceae Phenols Plants Disease Research Fields Coffea arabica L.	Bacterial
4'-Hydroxy-3'-methylacetophenone, a phenolic volatile compound, is isolated from Hawaiian green coffee beans (Coffea Arabica L.). 4'-Hydroxy-3'-methylacetophenone has potent antioxidant activities. 4'-Hydroxy-3'-methylacetophenone also can be used to synthesize heterocyclic compounds which have antimycobacterial activity .

HY-W010451

1,2,4-Trihydroxybenzene	Cardiovascular Disease Structural Classification Microorganisms Classification of Application Fields Source classification Phenols Polyphenols Disease Research Fields	Calcium Channel
1,2,4-Trihydroxybenzene (Hydroxyhydroquinone), a by-product of coffee bean roasting, increases intracellular Ca ²⁺ concentration in rat thymic lymphocytes .

HY-W012998

2,3-Pentanedione	Structural Classification Microorganisms other families Classification of Application Fields Ketones, Aldehydes, Acids Source classification Other Diseases Plants Disease Research Fields	Others
2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

HY-116056

16-O-Methylcafestol	Structural Classification Terpenoids Coffea canephora Pierre ex Froehn. Source classification Rubiaceae Diterpenoids Plants	Others
16-O-Methylcafestol is a derivative of cafestol that can be isolated from green coffee beans .

HY-N4241

Kauran-18-oic acid, 16,17,19-trihydroxy-, (4α)-	other families Classification of Application Fields Terpenoids Source classification Other Diseases Diterpenoids Plants Disease Research Fields	Others
Kauran-18-oic acid, 16,17,19-trihydroxy-, (4α)- (compound 5) is a endogenous ent-kaurane diterpene compound in green coffee beans, providing direct chemical indicators of low-quality coffee .

HY-W010451R

1,2,4-Trihydroxybenzene (Standard)	Structural Classification Microorganisms Source classification Phenols Polyphenols	Calcium Channel
1,2,4-Trihydroxybenzene (Standard) is the analytical standard of 1,2,4-Trihydroxybenzene. This product is intended for research and analytical applications. 1,2,4-Trihydroxybenzene (Hydroxyhydroquinone), a by-product of coffee bean roasting, increases intracellular Ca2+ concentration in rat thymic lymphocytes .

HY-W012998R

2,3-Pentanedione (Standard)	Structural Classification Microorganisms other families Ketones, Aldehydes, Acids Source classification Plants	Others
2,3-Pentanedione (Standard) is the analytical standard of 2,3-Pentanedione. This product is intended for research and analytical applications. 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

Cat. No.	Product Name	Chemical Structure

HY-W012998S

2,3-Pentanedione-d5
2,3-Pentanedione-d₅ is the deuterium labeled 2,3-Pentanedione[1]. 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans[2].

2,3-Pentanedione-d5

2,3-Pentanedione-d₅ is the deuterium labeled 2,3-Pentanedione[1]. 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans[2].

HY-N6745S

Citreoviridin-13C23
Citreoviridin- ¹³C₂3 is ¹³C labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

Citreoviridin-13C23

Citreoviridin- ¹³C₂3 is ¹³C labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

HY-W050154S

Kojic acid-13C6
Kojic acid- ¹³C₆ is ¹³C labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

Kojic acid-13C6

Kojic acid- ¹³C₆ is ¹³C labeled 2,3-Pentanedione (HY-W012998). 2,3-Pentanedione is a common constituent of synthetic flavorings and is used to impart a butter, strawberry, caramel, fruit, rum, or cheese flavor in beverages, ice cream, candy, baked goods, gelatins, and puddings. 2,3-Pentanedione also occurs naturally as a fermentation product in beer, wine, and yogurt and is releasedduring roasting of coffee beans .

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