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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
| Size | Price / USD | Stock | Quantity |
| 1 mL x 10 mM in DMSO | 51 | In Stock |
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| 50MG | 47 | In Stock |
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| 100MG | 70 | In Stock |
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| 200MG | Get Quote | In Stock |
|
| 500MG | Get Quote | In Stock |
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| 1G | Get Quote | In Stock |
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Biological Information
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Product NameCapsaicin
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NoteResearch use only, not for human use.
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Brief DescriptionCapsaicin is an active component of chili peppers. It selectively binds to TRPV1 which is a heat-activated calcium channel.
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DescriptionCapsaicin 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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In Vitro——
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In Vivo——
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SynonymsCapsicine | Capsicin | trans8MethylNvanillylnon6enamide | (E)Capsaicin
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PathwayMembrane Transporter/Ion Channel
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TargetTRP/TRPV Channel
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RecptorhTRPV1( in HEK293 cell)
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Research AreaCancer
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Indication——
Chemical Information
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CAS Number404-86-4
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Formula Weight305.41
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Molecular FormulaC18H27NO3
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Purity>98% (HPLC)
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SolubilityDMSO: ≥ 44 mg/mL
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SMILESCC(C)/C=C/CCCCC(NCC1=CC=C(O)C(OC)=C1)=O
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Chemical Name8-Methyl-N-vanillyl-(trans)-6-nonenamide
Shipping & Storage Information
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Storage(-20℃)
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ShippingWith Ice Pack
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Stability≥ 2 years
Reference
1.Shaqura M, et al. Neuropharmacology. 2014 Oct;85:142-50.
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