Cayman Chemical | Capsaicin | Description (CAS 404-86-4)

92350 Capsaicin

(CAS 404-86-4)

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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., 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).

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Pricing updated 2010-03-19.
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