Molecular Formula | C13H12N4 |
Molar Mass | 224.26 |
Density | 1.2067 (rough estimate) |
Melting Point | 300 |
Boling Point | 355.66°C (rough estimate) |
pKa | 7.72±0.30(Predicted) |
Storage Condition | Refrigerator |
Refractive Index | 1.5890 (estimate) |
In vitro study | PhIP causes widespread and largely over-lapping effects on miRNA expression. PhIP induces widespread effects via activation of oestrogen receptor alpha (ERα). Deregulation of miRNA by PhIP could potentially be an important non-DNA-damaging carcinogenic mechanism in breast cancer. |
In vivo study | In hCYP1A-mice, PhIP induces inflammation, epithelial cell damage, and prostatic intraepithelial neoplasia in the dorsolateral prostate lobe compared to the ventral lobe. PhIP forms DNA adducts in the prostate, PhIP also induces oxidative stress, atrophy of the acini, and inflammation of the prostate of rodents. |
Hazard Symbols | T - Toxic |
HS Code | 29333999 |
Hazard Note | Toxic |
Reference Show more | 1. Zhang chenxia, Ma Yuxiang, Zhao Tianpei, Xi Jun, Li Pan, Guo Qing, history Lili, Wang Xude. Determination of seven heterocyclic amines in oil and fried food by ultra performance liquid chromatography-triple quadrupole mass spectrometry [J]. Chromatography, 2020,38(02):224-231. |
(IARC) carcinogen classification | 2B (Vol. 56) 1993 |
biological activity | PhIP is a heterocyclic aromatic amine (HAA) formed in cooked meat and is a possible carcinogen. It is destructive and mutagenic to DNA. PhIP also has estrogenic activity that may contribute to its tissue-specific carcinogenicity. |
category | toxic substances |
flammability hazard characteristics | flammability; Toxic NOx smoke from combustion |
storage and transportation characteristics | warehouse ventilation and low temperature drying |
fire extinguishing agent | dry powder, foam, sand, carbon dioxide, water mist |
toxic substance data | information provided by: pubchem.ncbi.nlm.nih.gov (external link) |