| Name | Maltol |
| Description | Maltol is a type of aromatic compound found in high concentrations in red ginseng and is a potent antioxidant used to enhance flavor and preserve food. |
| In vitro | When the RGC cells were exposed to 20 μM of H2O2 for 16 h, their viability dropped to 40.3±3.4%. However, the Maltol treatment restored the cells in a dose-dependent manner. The viability recovered to 73.9±5.1% with 10 μM of Maltol and even reached 175.1±11.3% with 2 mM of Maltol, as measured by ATP assay [1]. |
| In vivo | For hepatoprotective activity in vivo, pretreatment with Maltol (12.5, 25 and 50 mg/kg; 15 days) drastically prevented the elevated activities of aspartate transaminase (AST), alanine transaminase (ALT), alkaline phosphatase (ALP) and triglyceride (TG) in serum and the levels of malondialdehyde (MDA), tumor necrosis factor-α (TNF-α), interleukin-1β (IL-1β) in liver tissue [2]. |
| Storage | Shipping with blue ice/Shipping at ambient temperature. |
| Solubility Information | 10% DMSO+40% PEG300+5% Tween 80+45% Saline : 2 mg/mL (15.86 mM), Sonication is recommended.
DMSO : 55 mg/mL (436.13 mM), Sonication is recommended.
H2O : 10 mg/mL (79.3 mM), Sonication is recommended.
Ethanol : 35 mg/mL (277.54 mM), Sonication is recommended.
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| Keywords | Maltol | Inhibitor | inhibit | EndogenousMetabolite | Endogenous Metabolite | Antioxidant |
| Inhibitors Related | Sucrose | Aceglutamide | Nicotinamide riboside malate | DL-Lysine | D(+)-Raffinose pentahydrate | Guanidine hydrochloride | Malic acid | Formamide | Glycerol | Thymidine | Corn starch | Gluconate Calcium |
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