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Join us! · InformexUSA 2012 · New Orleans, Louisiana · February 14-17, 2012 · Booth 2514

Capsaicin (technical grade)

Cayman Chemical Item Number 10010743

(CAS 404-86-4)

Capsaicin (technical grade) (CAS 404-86-4)

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Description

Capsaicin is the primary active component of the heat and pain-eliciting lipid-soluble fraction of the Capsicum pepper.1 Capsaicin is present 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 capsaicin of consistently high purity and reproducible quality.2 VR1 is a heat-activated calcium ion channel which functions as 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.3 Chronic application of capsaicin leads to desensitization of these pain fibers and has been widely exploited in various non-prescription pain remedies.

1 Gannett, P.M., Nagel, D.L., Reilly, P.J., et al. The capsaicinoids: Their separation, synthesis, and mutagenicity. J Org Chem 53(5) 1064-1071 (1988).

2 Hoffman, P.G., Lego, M.C., and Galetto, W.G. Separation and quantitation of red pepper major heat principles by reverse-phase high-pressure liquid chromatography. J Agric Food Chem 31(6) 1326-1330 (1983).

3 Caterina, M.J., Schumacher, M.A., Tominaga, M., et al. The capsaicin receptor: A heat-activated ion channel in the pain pathway. Nature 389 816-824 (1997).

Formal Name N-​[(4-​hydroxy-​3-​methoxyphenyl)methyl]-​6E-​8-​methyl-​nonenamide
CAS Number 404-86-4
Molecular Formula C18H27NO3
Formula Weight 305.4
Formulation A crystalline solid
Purity >60%
λmax 230, 281 nm
Stability 2 years
Storage -20°C
Shipping Wet ice in continental US; may vary elsewhere
SMILES
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COc1cc(CNC(=O)​CCCC/C=C/C(C)​C)​ccc1O

Background Reading

Gannett, P.M., Nagel, D.L., Reilly, P.J., et al. The capsaicinoids: Their separation, synthesis, and mutagenicity. J Org Chem 53(5) 1064-1071 (1988).

Caterina, M.J., Schumacher, M.A., Tominaga, M., et al. The capsaicin receptor: A heat-activated ion channel in the pain pathway. Nature 389 816-824 (1997).

Hoffman, P.G., Lego, M.C., and Galetto, W.G. Separation and quantitation of red pepper major heat principles by reverse-phase high-pressure liquid chromatography. J Agric Food Chem 31(6) 1326-1330 (1983).
Size Price Quantity Subtotal
250 mg $43.00 $0.00
500 mg $82.00 $0.00
1 g $155.00 $0.00
5 g $688.00 $0.00
Bulk Contact
Cart Total $0.00

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Pricing updated 2012-02-12. Prices are subject to change without notice.

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Warning This product is not for human or veterinary use.

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