Capsaicin
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.
Product Specifications
CAS Number
404-86-4
Product Name Alternative
Capsicine | Capsicin | trans8MethylNvanillylnon6enamide | (E) Capsaicin
Field of Research
Pharmacology & Drug Discovery
Purity
>98% (HPLC)
Solubility
DMSO: ≥ 44 mg/mL
Smiles
CC (C) /C=C/CCCCC (NCC1=CC=C (O) C (OC) =C1) =O
Molecular Formula
C18H27NO3
Molecular Weight
305.41
Storage Conditions
Storage temperature: -20°C. Stability: ≥ 2 years
Notes
For research use only.
Other Product Names
8-Methyl-N-vanillyl- (trans) -6-nonenamide
Available Sizes
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