An intermediate in the Maillard reaction of proteins with glucose, which is metabolised to 3-Deoxyfructose. An intermediate in the formation of pyrraline, which might contribute to a pathological effect, such as carcinogenesis. Solubility: warm Ethanol, Methanol, Water Storage and Stability: May be stored at RT for short-term only. Long-term storage is recommended at -20C. For maximum recovery of product, centrifuge the original vial prior to removing the cap.
Form:
Amorphous Yellow Solid
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