Allura Red AC

Allura Red AC

Names
IUPAC name Disodium 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonate
Other names Allura Red; Food Red 17; C.I. 16035; FD&C Red 40; E129; 2-Naphthalenesulfonic acid, 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-, disodium salt
Identifiers
CAS Number	25956-17-6 Y
3D model (Jmol)	Interactive image
ChEMBL	ChEMBL174821 N
ChemSpider	11588224 Y
ECHA InfoCard	100.043.047
E number	E129 (colours)
PubChem	6093299
UNII	WZB9127XOA Y
InChI InChI=1S/C18H16N2O8S2.2Na/c1-10-7-14(16(28-2)9-17(10)30(25,26)27)19-20-18-13-5-4-12(29(22,23)24)8-11(13)3-6-15(18)21;;/h3-9,21H,1-2H3,(H,22,23,24)(H,25,26,27);;/q;2*+1/p-2/b20-19+;; Y Key: CEZCCHQBSQPRMU-LLIZZRELSA-L Y InChI=1/C18H16N2O8S2.2Na/c1-10-7-14(16(28-2)9-17(10)30(25,26)27)19-20-18-13-5-4-12(29(22,23)24)8-11(13)3-6-15(18)21;;/h3-9,21H,1-2H3,(H,22,23,24)(H,25,26,27);;/q;2*+1/p-2/b20-19+;; Key: CEZCCHQBSQPRMU-JGGVBICHBN
SMILES [Na+].[Na+].COc3cc(c(C)cc3/N=N/c1c2ccc(cc2ccc1O)S([O-])(=O)=O)S([O-])(=O)=O
Properties
Chemical formula	C18H14N2Na2O8S2
Molar mass	496.42 g·mol−1
Appearance	Red powder
Melting point	> 300 °C (572 °F; 573 K)
Hazards
NFPA 704	1 1 0
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N  (what is YN ?)
Infobox references

Allura Red AC is a red azo dye that goes by several names including Allura Red, Food Red 17, C.I. 16035, and FD&C Red 40. It is used as a food dye and has the E number E129.

The compound is a derivative of naphthalene, it is dark red powder. It usually comes as a sodium salt, but can also be used as both calcium and potassium salts. These salts are soluble in water; in solution, its maximum absorbance lies at about 504 nm. Its melting point is above 300 °C (572 °F).

Allura Red AC is a very popular dye throughout the world. Annual production in 1980 was greater than 2.3 million kilograms.

There is some evidence to support claims that certain food coloring agents may cause food intolerance and ADHD-like behavior in some children; others say that certain food coloring may act as an ADHD trigger in those who are genetically predisposed, but the evidence is weak and not supported by the U.S. Food and Drug Administration (FDA).

Since the 1970s and the well-publicized advocacy of Benjamin Feingold, there has been public concern that food colorings may cause ADHD-like behavior in children. These concerns have led the FDA and other food safety authorities to regularly review the scientific literature, and led the UK FSA to commission a study by researchers at Southampton University of the effect of a mixture of six food dyes (Tartrazine, Allura Red, Ponceau 4R, Quinoline Yellow WS, Sunset Yellow and Carmoisine (dubbed the "Southampton 6")) and sodium benzoate (a preservative) on children in the general population, who consumed them in beverages; the study published in 2007. The study found "a possible link between the consumption of these artificial colours and a sodium benzoate preservative and increased hyperactivity" in the children; the advisory committee to the FSA that evaluated the study also determined that because of study limitations, the results could not be extrapolated to the general population, and further testing was recommended".