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Capsaicin

CAT: 0013-GTR19162270-01Size: 200 mgDry Ice: NoHazardous: No
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CAT#:0013-GTR19162270-01Size:200 mg
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Description
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.
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

Alternative Products

CatalogName
BA2721-5.1Capsaicin

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