Capsaicin

CAS No. 404-86-4

Capsaicin( Capsicine | Capsicin | trans8MethylNvanillylnon6enamide | (E)Capsaicin )

Catalog No. M14387 CAS No. 404-86-4

Capsaicin is an active component of chili peppers. It selectively binds to TRPV1 which is a heat-activated calcium channel.

Purity : >98% (HPLC)

COA Datasheet HNMR HPLC MSDS Handing Instructions
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50MG 45 In Stock
100MG 68 In Stock
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Biological Information

  • Product Name
    Capsaicin
  • Note
    Research use only, not for human use.
  • Brief Description
    Capsaicin is an active component of chili peppers. It selectively binds to TRPV1 which is a heat-activated calcium channel.
  • Description
    Capsaicin is an active component of chili peppers. It selectively binds to TRPV1 which is a heat-activated calcium channel. Capsaicin causes the channel to open below 37 °C This is why capsaicin is linked to the sensation of heat. (In Vitro):Capsaicin is the main Capsaicinoid in chili peppers, followed by Dihydrocapsaicin. These two compounds provide about twice hotness to the taste and nerves as the minor capsaicinoids.
  • In Vitro
    ——
  • In Vivo
    ——
  • Synonyms
    Capsicine | Capsicin | trans8MethylNvanillylnon6enamide | (E)Capsaicin
  • Pathway
    Membrane Transporter/Ion Channel
  • Target
    TRP/TRPV Channel
  • Recptor
    hTRPV1( in HEK293 cell)
  • Research Area
    Cancer
  • Indication
    ——

Chemical Information

  • CAS Number
    404-86-4
  • Formula Weight
    305.41
  • Molecular Formula
    C18H27NO3
  • Purity
    >98% (HPLC)
  • Solubility
    DMSO: ≥ 44 mg/mL
  • SMILES
    CC(C)/C=C/CCCCC(NCC1=CC=C(O)C(OC)=C1)=O
  • Chemical Name
    8-Methyl-N-vanillyl-(trans)-6-nonenamide

Shipping & Storage Information

  • Storage
    (-20℃)
  • Shipping
    With Ice Pack
  • Stability
    ≥ 2 years

Reference

1.Shaqura M, et al. Neuropharmacology. 2014 Oct;85:142-50.
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