Capsaicin (Purity 65%) (Standard)

[1]Hoyoun Cho, et al. Development of a database of capsaicinoid contents in foods commonly consumed in Korea. Food Sci Nutr. 2020 Jul 16;8 (8) :4611-4624.|[2]Krishnapura Srinivasan. Biological Activities of Red Pepper (Capsicum annuum) and Its Pungent Principle Capsaicin: A Review. Crit Rev Food Sci Nutr. 2016 Jul 3;56 (9) :1488-500.|[3]Zhang QH, et al. Effects of capsaicin and dihydrocapsaicin on human and rat liver microsomal CYP450 enzyme activities in vitro and in vivo. J Asian Nat Prod Res. 2012;14 (4) :382-95. |[4]Zhang Q, et al. Simultaneous quantification of capsaicin and dihydrocapsaicin in rat plasma using HPLC coupled with tandem mass spectrometry. J Chromatogr B Analyt Technol Biomed Life Sci. 2010 Aug 15;878 (24) :2292-7.|[5]Joshi SK, et al Comparison of antinociceptive actions of standard analgesics in attenuating capsaicin and nerve-injury-induced mechanical hypersensitivity. Neuroscience. 2006 Dec 1;143 (2) :587-96.