≥98% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
🌡
Storage & shipping
Room temperature Ships Normal Check lot-specific COA for exact specifications.
📋
Quality documents
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
📚
Literature proof
Cited in 4 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
Descripción general
L-α-Aminoadipic acid, a gliotoxic analogue of glutamate, has been shown to competitively inhibit the transport protein of D-[3H]-aspartate. Experiments have reported that this compound also causes a reduction in ischemic glutamate release in murine hippocampal slices in vitro. Additional research suggests that L-α-Aminoadipic acid inhibits astrocyte culture Kynurenic acid synthesis which demonstrates the ability to modulate neuronal degeneration. L-α-Aminoadipic acid is a inhibitor of GluR and Gl Syn. An inhibitor of ischemic glutamate release
This compound belongs to the class of organic compounds known as l-alpha-amino acids. These are alpha amino acids which have the L-configuration of the alpha-carbon atom.
External Descriptors
2-aminoadipic acid
1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61.
1.Li Wendi, Li Shanshan, Cao Zhenju, Sun Yi, Qiu Wei, Jia Mei, Su Ming. (2022) Exploration of the amino acid metabolic signature in anthracycline-induced cardiotoxicity using an optimized targeted metabolomics approach based on UPLC-MS/MS. NAUNYN-SCHMIEDEBERGS ARCHIVES OF PHARMACOLOGY, 395 (10):(1209-1224). [PMID:35879430][10.1007/s00210-022-02271-x]
2.Lili Zhang, Wen Duan, Yan Huang, Yuyu Zhang, Baoguo Sun, Dandan Pu, Yizhuang Tang, Chao Liu. (2020) Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, [PMID:][10.1080/10942912.2020.1828455]
We use cookies to ensure the website functions properly and, where permitted, to improve your experience. You can manage your preferences at any time in Settings. Learn more in our Cookie Policy.
Shall we send you a message when we have discounts available?
Remind me later
Thank you! Please check your email inbox to confirm.
Products are supplied to verified businesses, institutions, and qualified professionals for research and development use only. Not for use in humans, animals, diagnosis, or therapy.