2. Natural Products
  3. Plants
  4. Solanaceae
  5. Capsicum annuum L.

Capsicum annuum L.

Synonyms: Pepper

Capsicum annuum L. (37):

Cat. No. Product Name CAS No. Purity Chemical Structure
  • HY-10448
    Capsaicin 404-86-4 99.99%
    Capsaicin ((E)-Capsaicin), an active component of chili peppers, is a TRPV1 agonist. Capsaicin induces a nociceptive response by binding to its receptors. Capsaicin has analgesic effects on neurological disorders. Capsaicin has antioxidant, anti-inflammatory, anti-cancer effects.
    Capsaicin
  • HY-N0361
    Dihydrocapsaicin 19408-84-5 99.93%
    Dihydrocapsaicin, a capsaicin, is a potent and selective TRPV1 (transient receptor potential vanilloid channel 1) agonist. Dihydrocapsaicin reduces AIF, Bax, and Caspase-3 expressions, and increased Bcl-2, Bcl-xL and p-Akt levels. Dihydrocapsaicin enhances the hypothermia-induced neuroprotection following ischemic stroke via PI3K/Akt regulation in rat.
    Dihydrocapsaicin
  • HY-10448R
    Capsaicin (Standard) 404-86-4
    Capsaicin (Standard) is the analytical standard of Capsaicin. This product is intended for research and analytical applications. Capsaicin ((E)-Capsaicin), an active component of chili peppers, is a TRPV1 agonist. Capsaicin induces a nociceptive response by binding to its receptors. Capsaicin has analgesic effects on neurological disorders. Capsaicin has antioxidant, anti-inflammatory, anti-cancer effects.
    Capsaicin (Standard)
  • HY-10448A
    Capsaicin (Purity 65%) 404-86-4 99.20%
    Capsaicin (Purity 65%) is a mixture of Capsaicin and Dihydrocapsaicin (Ratio >2:1). Capsaicin (Purity 65%) is an orally active capsaicin receptor (TRPV1) agonist.
    Capsaicin (Purity 65%)
  • HY-W097899
    Vanillylamine 1196-92-5 98.05%
    Vanillylamine is an immediate precursor for capsaicinoids. Vanillylamine is a derivative of Vanillin (HY-N0098) is synthesized through a transaminase reaction in the phenylpropanoid pathway of capsaicinoid synthesis. Vanillylamine significantly alleviates myelosuppression caused by abdominal and pelvic tumor chemotherapy.
    Vanillylamine
  • HY-N19726
    Capsianoside IV 121924-06-9
    Capsianoside IV is a monomeric acyclic diterpenoid glycoside and geranyl linalool derivative, which can be isolated from the fruits of Capsicum annuum var. grossum (bell pepper).
    Capsianoside IV
  • HY-N17547
    16-HydroxyCapsaicin 112848-19-8
    16-HydroxyCapsaicin is a natural product that can be found in chili.
    16-HydroxyCapsaicin
  • HY-W741817
    17-Hydroxy Capsaicin 69173-71-3
    17-Hydroxy Capsaicin is a natural product that can be found in chili.
    17-Hydroxy Capsaicin
  • HY-126562
    Piperlonguminine 5950-12-9 99.81%
    Piperlonguminine is an alkaloid amide isolated from the Piper species. Piperlonguminine shows various biological properties, including anti-inflammatory, antitumor, neuroprotective, anti-platelet, anti-melanogenic, antifungal and antibacterial activities.
    Piperlonguminine
  • HY-W040264
    24,25-Dihydrolanosterol 911660-54-3 99.68%
    24,25-Dihydrolanosterol (Lanostenol) is a component of the seeds of red pepper (Capsicum annuum).
    24,25-Dihydrolanosterol
  • HY-17568
    Nonivamide 2444-46-4 99.06%
    Nonivamide is a agonist, which exhibits 4d-EC50 value of 5.1 mg/L in static toxicity tests.
    Nonivamide
  • HY-N0449
    Nordihydrocapsaicin 28789-35-7 99.82%
    Nordihydrocapsaicin, an analog of Capsaicin (HY-10448), is an orally active compound with pungent properties and anti-cancer activities, which is found in fresh and processed peppers. Nordihydrocapsaicin can cause a burning sensation when consumed.
    Nordihydrocapsaicin
  • HY-N8377
    Capsiate 205687-01-0 99.85%
    Capsiate, as a capsaicin analogue extracted from a non-pungent cultivar of CH-19 sweet red pepper, is an orally active agonist of TRPV1.
    Capsiate
  • HY-N5082
    Homodihydrocapsaicin I 20279-06-5 99.22%
    Homodihydrocapsaicin I is a kind of capsaicinoid from the fruits of Capsicum annuum.
    Homodihydrocapsaicin I
  • HY-N9452
    Capsaicin β-D-glucopyranoside 153409-16-6
    Capsaicin β-D-glucopyranoside is a glucoside converted by Capsaicin. Capsaicin is the active ingredient of chili peppers and gives them the characteristic pungent flavor.
    Capsaicin β-D-glucopyranoside
  • HY-W067358
    2-Methylpyrazine 109-08-0 99.98%
    2-Methylpyrazine is a flavoring agent and also a green solvent used in the preparation of non-solvent induced phase separation membranes.
    2-Methylpyrazine
  • HY-124073
    Dihydrocapsiate 205687-03-2 99.33%
    Dihydrocapsiate, as a compound of capsinoid family, is an orally active TRPV1 agonist. Dihydrocapsiate can be used for the research of metabolism disease.
    Dihydrocapsiate
  • HY-N5099
    N-Vanillyldecanamide 31078-36-1 99.86%
    N-Vanillyldecanamide, a capsaicinoid isolated from the fruits of Capsicum annuum, significantly reduced the radical length of Lactuca sativa seedling in a dose-dependent manner.
    N-Vanillyldecanamide
  • HY-N4020
    Icariside E5 126176-79-2
    Icariside E5 is a lignan glycoside isolated from the Capsicum annuum. Icariside E5 promotes the proliferation of HUVECs without cytotoxicity. Icariside E5 has antioxidant properties.
    Icariside E5
  • HY-108059
    β-Cryptoxanthin 472-70-8 ≥99.0%
    β-Cryptoxanthin ((3R)-β-Cryptoxanthin) is an orally active carotenoid found in fruits and vegetables such as angerines, red peppers, and pumpkin. β-Cryptoxanthin inhibits prevents osteoclast formation and inhibits bone resorption. β-Cryptoxanthin maintains retinol status in vivo. β-cryptoxanthin shows anti-inflammation and anticancer activity. β-Cryptoxanthin can be used for the researches of osteoporosis and bladder carcer.
    β-Cryptoxanthin