404-86-4
404-86-4
Chemical Structure
Capsaicin
Synonym(s): (E)-Capsaicin
- CAS No.: 404-86-4
- Formula:C18H27NO3
- Molecular Weight:305.41
IUPAC Name: (E)-N-(4-hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide
InChIKey: YKPUWZUDDOIDPM-SOFGYWHQSA-N
SMILES: CC(C)/C=C/CCCCC(NCC1=CC=C(O)C(OC)=C1)=O
Biological Activity: 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[1][2].
| Cat. No. | 상품명 | Purity | 제품 설명 | Pricing | |||||||||||||||||||
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Capsaicin | 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. | ||||||||||||||||||||
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Capsaicin (Purity 65%) (Standard) | ≥98% | Capsaicin (Purity 65%) (Standard) is the analytical standard of Capsaicin (Purity 65%). This product is intended for research and analytical applications. Capsaicin (Purity 65%) is a mixture of Capsaicin and Dihydrocapsaicin (Ratio >2:1).Capsaicin (Purity 65%) is an orally active capsaicin receptor (TRPV1) agonist. | ||||||||||||||||||||
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Capsaicin (Standard) | 99.38% | 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. | ||||||||||||||||||||
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Capsaicin (Purity 65%) | 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. | ||||||||||||||||||||
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Capsaicin-d3 | Capsaicin-d3 is the deuterium labeled Capsaicin. 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. | |||||||||||||||||||||
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Capsaicin-d7 | Capsaicin-d7 is deuterated labeled Capsaicin (HY-10448). 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. | |||||||||||||||||||||
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(E/Z)-Capsaicin-d3 | (E/Z)-Capsaicin-d3 is the deuterium labeled (E/Z)-Capsaicin. | |||||||||||||||||||||
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TRPV1 activator-1 | TRPV1 activator-1 (compound 8), a capsaicin analog, has an altered neck structure. TRPV1 activator-1 interacts specifically with T551 residue. | |||||||||||||||||||||
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TRPV1 activator-2 | TRPV1 activator-2 (compound 9), a capsaicin head analog, makes specific interactions with channel residues at the lipid-water. | |||||||||||||||||||||
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(Z)-Capsaicin | 99.79% | (Z)-Capsaicin is the cis isomer of capsaicin, acts as an orally active TRPV1 agonist, and is used in the research of neuropathic pain. | ||||||||||||||||||||
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Dihydrocapsaicin (Standard) | ≥98% | Dihydrocapsaicin (Standard) is the analytical standard of Dihydrocapsaicin. This product is intended for research and analytical applications. 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. | ||||||||||||||||||||
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Nordihydrocapsaicin | 99.90% | 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. | ||||||||||||||||||||
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Homocapsaicin II | Homocapsaicin II is a pungent compound, that can be isolated from fruits of Capsicum annuum L. | |||||||||||||||||||||
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16-HydroxyCapsaicin | 16-HydroxyCapsaicin is a natural product that can be found in chili. | |||||||||||||||||||||
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17-Hydroxy Capsaicin | 17-Hydroxy Capsaicin is a natural product that can be found in chili. | |||||||||||||||||||||
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References
- [1]. McNamara FN, et al. Effects of piperine, the pungent component of black pepper, at the human vanilloid receptor (TRPV1). Br J Pharmacol. 2005 Mar;144(6):781-90. [Content Brief]
- [2]. Shin YH, et al. The Effect of Capsaicin on Salivary Gland Dysfunction. Molecules. 2016 Jun 25;21(7). [Content Brief]
