| IUPAC name
| Other names
|3D model (Jmol)||Interactive image|
|Molar mass||136.20 g·mol−1|
|Melting point||84–86 °C (183–187 °F; 357–359 K)|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Tetramethylpyrazine, also known as ligustrazine, is an antiinflammatory compound isolated from the fermented food natto. When purified, it is a colorless solid. Its biosynthesis involves amination of acetoin, the latter derived from pyruvate.
The compound has attracted much attention for its medicinal properties. and in fermented cocoa beans.
It exhibited in vivo nootropic activity in rats.
- Takuo Kosuge, Tahei Adachi & Hiroko Kamiya "Isolation Of Tetramethylpyrazine From Culture Of Bacillus Natto, And Biosynthetic Pathways Of Tetramethylpyrazine" Nature 1962, volume 195, 1103 .doi:10.1038/1951103a0
- Kao, TK; Chang, CY; Ou, YC; Chen, WY; Kuan, YH; Pan, HC; Liao, SL; Li, GZ; Chen, CJ (2013). "Tetramethylpyrazine reduces cellular inflammatory response following permanent focal cerebral ischemia in rats". Experimental neurology. 247: 188–201. doi:10.1016/j.expneurol.2013.04.010. PMID 23644042.
- Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation. P Hashim, J Selamat, S Muhammad, S Kharidah and A Ali, Journal of the Science of Food and Agriculture, 1998, Volume 78, pages 543–550. doi:10.1002/(SICI)1097-0010(199812)78:4<543::AID-JSFA152>3.0.CO;2-2
- Wu, W; Yu, X; Luo, XP; Yang, SH; Zheng, D (2013). "Tetramethylpyrazine protects against scopolamine-induced memory impairments in rats by reversing the cAMP/PKA/CREB pathway". Behavioural Brain Research. 253: 212–6. doi:10.1016/j.bbr.2013.07.052. PMID 23916742.