Biologically Active Small Molecules

Inhibits PP1 (IC₅₀ = 1.7 &muM) and PP2A (IC₅₀ = 0.

Inhibits PP1 (IC₅₀ = 1.7 &muM) and PP2A (IC₅₀ = 0.

A fluoropyrimidine carbamate which acts as a prodrug, being enzymatically converted to 5-fluorouracil by enzymes concentrated in the liver and in cancer tissue.

A fluoropyrimidine carbamate which acts as a prodrug, being enzymatically converted to 5-fluorouracil by enzymes concentrated in the liver and in cancer tissue.

A fluoropyrimidine carbamate which acts as a prodrug, being enzymatically converted to 5-fluorouracil by enzymes concentrated in the liver and in cancer tissue.

Capsaicin is the primary active component of the heat and pain-eliciting lipid-soluble fraction of the Capsicum pepper. Capsaicin is present in natural hot pepper extracts along with a number of impurities, including dihydrocapsaicin and several

Capsaicin is the primary active component of the heat and pain-eliciting lipid-soluble fraction of the Capsicum pepper. Capsaicin is present in natural hot pepper extracts along with a number of impurities, including dihydrocapsaicin and several

Capsaicin is the primary active component of the heat and pain-eliciting lipid-soluble fraction of the Capsicum pepper. Capsaicin is present in natural hot pepper extracts along with a number of impurities, including dihydrocapsaicin and several

The primary active component of the heat and pain-eliciting lipid-soluble fraction of the Capsicum pepper and present in natural hot pepper extracts elicits a sensation of burning pain by activation of TRPV1 on small, non-myelinated polymodal

The primary active component of the heat and pain-eliciting lipid-soluble fraction of the Capsicum pepper and present in natural hot pepper extracts elicits a sensation of burning pain by activation of TRPV1 on small, non-myelinated polymodal

The primary active component of the heat and pain-eliciting lipid-soluble fraction of the Capsicum pepper and present in natural hot pepper extracts elicits a sensation of burning pain by activation of TRPV1 on small, non-myelinated polymodal

The primary active component of the heat and pain-eliciting lipid-soluble fraction of the Capsicum pepper and present in natural hot pepper extracts elicits a sensation of burning pain by activation of TRPV1 on small, non-myelinated polymodal