EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

norharman
2,9-diazafluorene

Supplier Sponsors

CAS Number: 244-63-3Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:205-959-0
FDA UNII: 94HMA1I78O
Nikkaji Web:J10.931B
Beilstein Number:0128414
MDL:MFCD00004956
XlogP3:3.20 (est)
Molecular Weight:168.19876000
Formula:C11 H8 N2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:information only not used for fragrances or flavors
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
 
Physical Properties:
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 199.00 °C. @ 760.00 mm Hg
Boiling Point: 391.30 °C. @ 760.00 mm Hg (est)
Flash Point: 360.00 °F. TCC ( 182.10 °C. ) (est)
logP (o/w): 3.170
Soluble in:
 water, 9.553 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
Norharmane > 98%
Odor: characteristic
Use: A potent IDO inhibitor
ExtraSynthese
For experimental / research use only.
norHarman
Glentham Life Sciences
Norharmane
Sigma-Aldrich: Sigma
For experimental / research use only.
norHarman crystalline
sds
TCI AMERICA
For experimental / research use only.
9H-Pyrido[3,4-b]indole >98.0%(GC)(T)
sds
 
Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intravenous-mouse LD50 100 mg/kg
U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#02316

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
information only not used for fragrances or flavors
Recommendation for norharman usage levels up to:
 not for fragrance use.
 
Recommendation for norharman flavor usage levels up to:
 not for flavor use.
 
Safety References:
EPI System: View
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Carcinogenic Potency Database:Search
EPA GENetic TOXicology:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :64961
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
9H-pyrido[3,4-b]indole
Chemidplus:0000244633
RTECS:UU9350000 for cas# 244-63-3
 
References:
 9H-pyrido[3,4-b]indole
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):64961
Pubchem (sid):135021802
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
CHEBI:View
CHEMBL:View
KEGG (GenomeNet):C20157
HMDB (The Human Metabolome Database):HMDB12897
FooDB:FDB007945
Export Tariff Code:2933.99.9700
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 chicory root
Search Trop Picture
 
Synonyms:
2-azacarbazole
 carbazoline
beta-carboline
2,9-diazafluorene
norharmane
9H-pyrido[3,4-b]indole
 

Articles:

PubMed:Effects of frying conditions on the formation of heterocyclic amines and trans fatty acids in grass carp (Ctenopharyngodon idellus).
PubMed:Inhibitory effects of pomegranate seed extract on the formation of heterocyclic aromatic amines in beef and chicken meatballs after cooking by four different methods.
PubMed:Inhibitory Effect of Liposomal Solutions of Grape Seed Extract on the Formation of Heterocyclic Aromatic Amines.
PubMed:Effects of frying and boiling on the formation of heterocyclic amines in braised chicken.
PubMed:Effect of different types of sugars in a marinating formulation on the formation of heterocyclic amines in grilled chicken.
PubMed:Identification of seafood as an important dietary source of heterocyclic amines by chemometry and chromatography-mass spectrometry.
PubMed:Formation of heterocyclic amines in salami and ham pizza toppings during baking of frozen pizza.
PubMed:[Simultaneous determination of nine heterocyclic aromatic amines in mutton products by solid phase extraction-high performance liquid chromatography].
PubMed:Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties.
PubMed:Formation of heterocyclic amines during cooking of duck meat.
PubMed:[Determination of 10 heterocyclic aromatic amines in beef jerky by high performance liquid chromatography].
PubMed:[Simultaneous determination of 9 heterocyclic aromatic amine in poultry products by solid-phase extraction-high performance liquid chromatography].
PubMed:Inhibition of the bioactivation of the neurotoxin MPTP by antioxidants, redox agents and monoamine oxidase inhibitors.
PubMed:Screening of non-polar heterocyclic amines in urine by microextraction in packed sorbent-fluorimetric detection and confirmation by capillary liquid chromatography.
PubMed:Effects of cooking variables on formation of heterocyclic amines (HCA) in roasted pork and mackerel.
PubMed:Capillary liquid chromatography with diode array and mass spectrometry detection for heterocyclic aromatic amine determination in ready-to-eat food treated with electron-beam irradiation.
PubMed:Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast.
PubMed:Electrospray MS-based characterization of beta-carbolines--mutagenic constituents of thermally processed meat.
PubMed:Hollow fibre-supported liquid membrane extraction and LC-MS/MS detection for the analysis of heterocyclic amines in urine samples.
PubMed:Analysis of heterocyclic amines and beta-carbolines by liquid chromatography-mass spectrometry in cooked meats commonly consumed in Korea.
PubMed:Preparation and characterisation of fried chicken as a laboratory reference material for the analysis of heterocyclic amines.
PubMed:Effect of marinades on the formation of heterocyclic amines in grilled beef steaks.
PubMed:Quantification of heterocyclic amines from thermally processed meats selected from a small-scale population-based study.
PubMed:Quantification of heterocyclic aromatic amines in fried meat by HPTLC/UV-FLD and HPLC/UV-FLD: a comparison of two methods.
PubMed:Determination of heterocyclic aromatic amines by capillary high-performance liquid chromatography with diode array detection in ready-to-eat cooked ham treated with electron-beam irradiation.
PubMed:Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties.
PubMed:Identification and occurrence of beta-carboline alkaloids in raisins and inhibition of monoamine oxidase (MAO).
PubMed:Degradation of heterocyclic aromatic amines in oil under storage and frying conditions and reduction of their mutagenic potential.
PubMed:Validation of an ion-pair liquid chromatography-electrospray-tandem mass spectrometry method for the determination of heterocyclic aromatic amines in meat-based infant foods.
PubMed:Factors influencing the norharman and harman contents in espresso coffee.
PubMed:Differential effects of dopamine melanin on norharman-induced toxicity in PC12 cells.
PubMed:Heterocyclic amines in griddled beef steak analysed using a single extract clean-up procedure.
PubMed:Effect of red wine marinades on the formation of heterocyclic amines in fried chicken breast.
PubMed:Analysis of monoamine oxidase enzymatic activity by reversed-phase high performance liquid chromatography and inhibition by beta-carboline alkaloids occurring in foods and plants.
PubMed:Norharman-induced motoric impairment in mice: neurodegeneration and glial activation in substantia nigra.
PubMed:Relative exposure to beta-carbolines norharman and harman from foods and tobacco smoke.
PubMed:Addition of various carbohydrates to beef burgers affects the formation of heterocyclic amines during frying.
PubMed:Exposure to beta-carbolines norharman and harman.
PubMed:Long-term retention of neurotoxic beta-carbolines in brain neuromelanin.
PubMed:Influence of antioxidants in virgin olive oil on the formation of heterocyclic amines in fried beefburgers.
PubMed:Tetrahydro-beta-carboline alkaloids that occur in foods and biological systems act as radical scavengers and antioxidants in the ABTS assay.
PubMed:Identification and occurrence of the bioactive beta-carbolines norharman and harman in coffee brews.
PubMed:Screening for heterocyclic amines in chicken cooked in various ways.
PubMed:Natural variations of precursors in pig meat affect the yield of heterocyclic amines--effects of RN genotype, feeding regime, and sex.
PubMed:Induction of sister chromatid exchanges and chromosome aberrations in cultured mammalian cells treated with aminophenylnorharman formed by norharman with aniline.
PubMed:Degradation of tetrahydro-beta-carbolines in the presence of nitrite: HPLC-MS analysis of the reaction products.
PubMed:Tetrahydro-beta-carboline-3-carboxylic acid compounds in fish and meat: possible precursors of co-mutagenic beta-carbolines norharman and harman in cooked foods.
PubMed:[In vitro study of the interference of certain food components with the metabolism of aflatoxin B1].
PubMed:[In vivo studies of the inhbitory effect of various food components on aflatoxin B1 metabolism].
PubMed:Formation of heterocyclic amines in fried fish fiber during processing and storage.
PubMed:Analysis of tetrahydro-beta-carboline-3-carboxylic acids in foods by solid-phase extraction and reversed-phase high-performance liquid chromatography combined with fluorescence detection.
PubMed:Formation of the comutagenic beta-carboline norharman in a simple tryptophan-containing model system at low temperature (40 degrees C-80 degrees C).
PubMed:Formation of heterocyclic amines in a model system during heating.
PubMed:Quantification of the co-mutagenic beta-carbolines, norharman and harman, in cigarette smoke condensates and cooked foods.
PubMed:Heterocyclic amines in process flavours, process flavour ingredients, bouillon concentrates and a pan residue.
PubMed:Analysis of nonpolar heterocyclic amines in cooked foods and meat extracts using gas chromatography-mass spectrometry.
PubMed:Determination of heterocyclic amines in flame-grilled fish patty by capillary electrophoresis.
PubMed:Influence of frying fat on the formation of heterocyclic amines in fried beefburgers and pan residues.
PubMed:[Effects of harman and norharman on aflatoxin B1 and aminopyrine metabolism by phenobarbital and 3-methylcholanthrene-induced rat liver microsomes].
PubMed:Optimization of the sensitivity of high-performance liquid chromatography in the detection of heterocyclic aromatic amine mutagens.
PubMed:Determination of beta-carbolines in foodstuffs by high-performance liquid chromatography and high-performance liquid chromatography-mass spectrometry.
PubMed:Simple methods for quantifying mutagenic heterocyclic aromatic amines in food products.
PubMed:Mutagenicity, comutagenicity, and antimutagenicity of erythrosine (FD and C red 3), a food dye, in the Ames/Salmonella assay.
PubMed:Mutagenicities of nitrosated carboline derivatives.
PubMed:Food-borne amines and amides as potential precursors of endogenous carcinogens.
PubMed:Alteration of mutagenic potentials by peroxidase, catalase, and superoxide dismutase.
PubMed:Stability of tryptophan during food processing and storage. 2. A comparison of methods used for the measurement of tryptophan losses in processed foods.
PubMed:Possible genotoxic carcinogens in foods in relation to cancer causation.
PubMed:Tissue damage and nutritional factors in experimental respiratory tract (Co-)carcinogenesis.
PubMed:Carcinogenic, Mutagenic, and Comutagenic Aromatic Amines in Human Foods.
PubMed:Mutagenic factors in cooked foods.
 
Notes:
b-Carboline (9H-pyrido[3,4-b]indole) is an organic amine that is the prototype of a class of compounds known as b-carbolines. [HMDB]
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