Methyl (E)-cinnamate  (Synonyms: Methyl (E)-3-phenylpropenoate)

Methyl (E)-cinnamate (EMC), a phytochemical constituent isolated from Alpinia katsumadai Hayata, is a natural flavor compound with anti-inflammatory properties. Methyl (E)-cinnamate is widely used in the food and commodity industry^[1].

Methyl (E)-cinnamate (0~30 μM; 24 hours; MC3T3-E1 cells) significantly increases the cleaved forms of poly (ADP-ribose) polymerase (PARP) and caspase-3, while it decreases the expression levels of Survivin and Bcl-2, and significantly increases TUNEL-positive and DAPI-stained cells^[1].
Methyl (E)-cinnamate (0~30 μM;7 days; MC3T3-E1 cells) suppresses the osteoblast differentiation^[1].
Methyl (E)-cinnamate (1~100 μM; 24 and 48 hours; MC3T3-E1 cells) decreases cell survival and induces morphological changes. EMC decreases MAPKs signaling and cell migration^[1].

MCE has not independently confirmed the accuracy of these methods. They are for reference only.

162.19

C₁₀H₁₀O₂

1754-62-7

Room temperature in continental US; may vary elsewhere.

Please store the product under the recommended conditions in the Certificate of Analysis.

• [1]. Park KR, et al. A Phytochemical Constituent, (E)-Methyl-Cinnamate Isolated from Alpinia katsumadai Hayata Suppresses Cell Survival, Migration, and Differentiation in Pre-Osteoblasts. Int J Mol Sci. 2020;21(10):3700. Published 2020 May 24.  [Content Brief]