Capsicum annuum L.
Synonyms: Pepper

Capsicum annuum L. (21):

Cat. No.	Product Name	CAS No.	Purity	Chemical Structure

Capsaicin	404-86-4	99.85%
Capsaicin ((E)-Capsaicin), an active component of chili peppers, is a TRPV1 agonist. Capsaicin has pain relief, antioxidant, anti-inflammatory, neuroprotection and anti-cancer effects.

HY-10448A

Capsaicinoid 404-86-4 99.01%

Capsaicinoid is a mixture of Capsaicin and Dihydrocapsaicin. Capsaicinoid is an capsaicin receptor (TRPV1) agonist.

Capsaicinoid	404-86-4	99.01%
Capsaicinoid is a mixture of Capsaicin and Dihydrocapsaicin. Capsaicinoid is an capsaicin receptor (TRPV1) agonist.

Dihydrocapsaicin	19408-84-5	99.86%
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.

HY-17568

Nonivamide 2444-46-4 98.74%

Nonivamide is a agonist, which exhibits 4d-EC₅₀ value of 5.1 mg/L in static toxicity tests.
HY-N8377

Capsiate 205687-01-0 99.51%

Capsiate, as a capsaicin analogue extracted from a non-pungent cultivar of CH-19 sweet red pepper, is an orally active agonist of TRPV1.

Nonivamide	2444-46-4	98.74%
Nonivamide is a agonist, which exhibits 4d-EC₅₀ value of 5.1 mg/L in static toxicity tests.

Capsiate	205687-01-0	99.51%
Capsiate, as a capsaicin analogue extracted from a non-pungent cultivar of CH-19 sweet red pepper, is an orally active agonist of TRPV1.

2-Methylpyrazine (Standard)	109-08-0
2-Methylpyrazine (Standard) is the analytical standard of 2-Methylpyrazine. This product is intended for research and analytical applications. 2-Methylpyrazine is a kind of?alkylpyrazine that can be identified in roasted red pepper seed oils.

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 has pain relief, antioxidant, anti-inflammatory, neuroprotection and anti-cancer effects.

HY-W097899

Vanillylamine 1196-92-5 ≥98.0%

Vanillylamine is a derivative of vanillin is synthesized through a transaminase reaction in the phenylpropanoid pathway of capsaicinoid synthesis.

Vanillylamine	1196-92-5	≥98.0%
Vanillylamine is a derivative of vanillin is synthesized through a transaminase reaction in the phenylpropanoid pathway of capsaicinoid synthesis.

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.

HY-N0449

Nordihydrocapsaicin 28789-35-7 99.91%

Nordihydrocapsaicin is a capsaicinoid analog and congener of capsaicin in chili peppers.
HY-W040264

24,25-Dihydrolanosterol 911660-54-3

24,25-Dihydrolanosterol (Lanostenol) is a component of the seeds of red pepper (Capsicum annuum).

Nordihydrocapsaicin	28789-35-7	99.91%
Nordihydrocapsaicin is a capsaicinoid analog and congener of capsaicin in chili peppers.

24,25-Dihydrolanosterol	911660-54-3
24,25-Dihydrolanosterol (Lanostenol) is a component of the seeds of red pepper (Capsicum annuum).

β-Cryptoxanthin	472-70-8	≥99.0%
β-Cryptoxanthin ((3R)-β-Cryptoxanthin), isolated from tangerines, red peppers, and pumpkin, is an oxygenated carotenoid and a potent antioxidant. β-Cryptoxanthin has an anti-stress effect.

HY-125711

Capsanthin 465-42-9

Capsanthin is a carotenoid that has been found in C. annuum. Capsanthin has antioxidant、antitumor and anti-inflammatory effects.

Capsanthin	465-42-9
Capsanthin is a carotenoid that has been found in C. annuum. Capsanthin has antioxidant、antitumor and anti-inflammatory effects.

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.

HY-N5082

Homodihydrocapsaicin I 20279-06-5 ≥99.0%

Homodihydrocapsaicin I is a kind of capsaicinoid from the fruits of Capsicum annuum.

Homodihydrocapsaicin I	20279-06-5	≥99.0%
Homodihydrocapsaicin I is a kind of capsaicinoid from the fruits of Capsicum annuum.

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.

HY-W067358

2-Methylpyrazine 109-08-0 99.98%

2-Methylpyrazine is a kind of alkylpyrazine that can be identified in roasted red pepper seed oils.

2-Methylpyrazine	109-08-0	99.98%
2-Methylpyrazine is a kind of alkylpyrazine that can be identified in roasted red pepper seed oils.

Palvanil	69693-13-6
Palvanil is a Capsaicin (HY-10448) analogue, shows strong desensitizing capability against the TRPV1 receptor. Palvanil shows anti-nociceptive and anti-inflammation effects.

HY-124073

Dihydrocapsiate 205687-03-2 99.18%

Dihydrocapsiate, as a compound of capsinoid family, is an orally active TRPV1 agonist. Dihydrocapsiate can be used for the research of metabolism disease.

Dihydrocapsiate	205687-03-2	99.18%
Dihydrocapsiate, as a compound of capsinoid family, is an orally active TRPV1 agonist. Dihydrocapsiate can be used for the research of metabolism disease.

Piperlonguminine	5950-12-9	≥99.0%
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.

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