vitamin h 1

4-aminobenzoic acid 是一种具有紫外线吸收和抗纤维化特性的有机酸。当暴露在光线下时，4-aminobenzoic acid 吸收紫外线并通过光化学反应释放多余的能量，这可能会对DNA造成损害。4-aminobenzoic acid 还可以增加组织水平的摄氧量，并可能增强单胺氧化酶（MAO）活性以促进血清素的降解，过量可能导致纤维化变化。

Dicoumarol (Dicumarol) 是一种 NAD(P)H: 醌氧化还原酶 1 和PDK1的抑制剂，它们的IC50值分别为 0.37 和 19.42 μM。

4-Amino-5-(bromomethyl)-2-methylpyrimidine is a heterocyclic building block.1,2 It has been used in the synthesis of vitamin B1 analogs and thiaminephosphoric acid esters. |1. Abblard, J., Cronenberger, L., and Pacheco, H. Synthesis of the analogs of vitamin B1. Chim. Ther. 8(1), 98-110 (1973).|2. Leichssenring, G., and Joachim, S. The synthesis of thiaminephosphoric acid esters. Chem. Ber. 95, 767-772 (1962).

Carotenoid mixture is a mixture of carotenoids that contains the antioxidative and anti-inflammatory carotenoid capsanthin and the antioxidative vitamin A precursor β-carotene , as well as additional carotenoids and carotenoid esters.1,2,3,4 1.Kim, J.S., Lee, W.M., Rhee, H.C., et al.Red paprika (Capsicum annuum L.) and its main carotenoids, capsanthin and β-carotene, prevent hydrogen peroxide-induced inhibition of gap-junction intercellular communicationChem. Biol. Interact.254146-155(2016) 2.Narisawa, T., Fukaura, Y., Hasebe, M., et al.Prevention of N-methylnitrosourea-induced colon carcinogenesis in rats by oxygenated carotenoid capsanthin and capsanthin-rich paprika juiceProc. Soc. Exp. Biol. Med.224(2)116-122(2000) 3.Horie, S., Okuda, C., T., Y., et al.Purified canola lutein selectively inhibits specific isoforms of mammalian DNA polymerases and reduces inflammatory responseLipids45(8)713-721(2010) 4.Negishi, H., Ueda, Y., and Azuma, M.Antioxidant fat-soluble vitamins and lipid peroxides in serumJ. Clin. Biochem. Nutr.26227-234(1999)