Capsaicin

Research use only, not for human use.

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

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.

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Capsicine | Capsicin | trans8MethylNvanillylnon6enamide | (E)Capsaicin

Membrane Transporter/Ion Channel

TRP/TRPV Channel

hTRPV1( in HEK293 cell)

Cancer

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404-86-4

305.41

C18H27NO3

>98% (HPLC)

DMSO: ≥ 44 mg/mL

CC(C)/C=C/CCCCC(NCC1=CC=C(O)C(OC)=C1)=O

8-Methyl-N-vanillyl-(trans)-6-nonenamide

(-20℃)

With Ice Pack

≥ 2 years