Harmane
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| Names | |
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| IUPAC name
1-Methyl-9H-pyrido[3,4-b]indole
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| Other names
Harman, Aribine, Aribin, Locuturine, Locuturin, Loturine, Passiflorin, 1-Methylnorharman, NSC 54439
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| Identifiers | |
3D model (JSmol)
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| ChEBI | |
| ChemSpider | |
| ECHA InfoCard | 100.006.948 |
| EC Number |
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| KEGG | |
PubChem CID
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CompTox Dashboard (EPA)
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| Properties | |
| C12H10N2 | |
| Molar mass | 182.22 |
| Melting point | 235-238 °C(lit.) |
| Soluble to 10 mM in 1eq. HCl[1]
methanol: soluble 50 mg/ml | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Harmane (harman) is a bio-active β-Carboline and monoamine oxidase inhibitor found in coffee[2] and tobacco smoke.[3] Harmane is strongly associated with Essential Tremor, one of the most common neurological diseases in the elderly.[4] It is likely to be the main endogenous ligand for the benzodiazepine receptor. [5] Highest concentrations are found in cooked meat (chicken, beef, pork and fish).
See also
References
- ^ http://www.tocris.com/dispprod.php?ItemId=2101#.Ve7xsdc56fA
- ^ Human monoamine oxidase enzyme inhibition by coffee and beta-carbolines norharman and harman isolated from coffee Life Sci. 2006 Jan 18;78(8):795-802. Epub 2005 Aug 31.
- ^ Human monoamine oxidase is inhibited by tobacco smoke: β-carboline alkaloids act as potent and reversible inhibitors Biochemical and Biophysical Research Communications Volume 326, Issue 2, 14 January 2005, Pages 378–386.
- ^ Elevation of blood beta-carboline alkaloids in essential tremor http://web.ics.purdue.edu/~wzheng/Publications/Epapers/2002_Louis%20et%20al%20Neurology.pdf
- ^ 1-Methyl-beta-carboline (harmane), a potent endogenous inhibitor of benzodiazepine receptor binding Naunyn Schmiedebergs Arch. Pharmacol. 1980 Oct;314(1):97-100
External links
- Harman (1-methyl-beta-carboline) is a natural inhibitor of monoamine oxidase type A in rats
- Effect of harmane, an endogenous β-carboline, on learning and memory in rats
- Action of harman (1-methyl-beta-carboline) on the brain: body temperature and in vivo efflux of 5-HT from hippocampus of the rat
- Quantification of the neurotoxic beta-carboline harmane in barbecued/grilled meat samples and correlation with level of doneness
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