Dihydrocapsaicin

Research use only, not for human use.

Dihydrocapsaicin is isolated from Capsicum fruit. Capsaicin is the primary active component of the heat and pain-eliciting lipid soluble fraction of the Capsicum pepper.

Dihydrocapsaicin is isolated from Capsicum fruit. Capsaicin is the primary active component of the heat and pain-eliciting lipid soluble fraction of the Capsicum pepper. Like capsaicin, dihydrocapsaicin is an irritant. Capsaicin is found in natural hot pepper extracts along with a number of impurities, including dihydrocapsaicin and several lesser impurities. Separation by HPLC is required in order to obtain pure dihydrocapsaicin. Dihydrocapsaicin represents about 10% of the compound present in commercial preparations purporting to be pure capsaicin, but it has about the same pungency as capsaicin. VR1 (vanilloid receptor 1) is a heat activated calcium ion channel which functions as a part of the normal nociceptive pain pathway. Capsaicin elicits a sensation of burning pain by activation of VR1 on small, non-myelinated polymodal C-type nociceptive nerve fibers. The potency of dihydrocapsaicin at VR1 appears equivalent to capsaicin. Antioxidant. Reduces oxidation of serum lipids. Mutagenic. Dihydrocapsaicin is an activator of VR1.

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Animal Model:Sprague-Dawley rats (adult, male, 300-340 g, subjected to right middle cerebral artery occlusion (MCAO) Dosage:0.5 mg/kg Administration:IP, once Result:Exhibits hypothermic effect, rectal temperature dropped to approximately 35.0 ℃ at 30 min, stayed at equal or below 35.0 ℃ for approximately 20 min, and then gradually returned to approximately 36.5 ℃ at 120 min. Significantly reduced Ischemia-reperfusion induced infarct volume (36.2% ± 2.5%). Reduces ROS levels at 24 h, and reduced ischemia-reperfusion induced a high level of cell death.

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Microbiology/Virology

Antifungal

VR1

Others-Field

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19408-84-5

307.43

C18H29NO3

>98% (HPLC)

In Vitro:?DMSO : 100 mg/mL (325.28 mM)

CC(C)CCCCCCC(=O)NCc1cc(c(cc1)O)OC

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(-20℃)

With Ice Pack

≥ 2 years