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

Capsaicin

Cayman Chemical Item Number 92350

(CAS 404-86-4)

Capsaicin (CAS 404-86-4)

See more	Neuroscience (654)

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	>95%
λ_max	230, 281 nm
Stability	2 years
Storage	-20°C
Shipping	Room temperature in continental US; may vary elsewhere
SMILES	Copy SMILES to clipboard 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).

Capsaicin is available in the following screening library:

Bio-active Lipid I Screening Library (96-Well)

Size	Price	Quantity	Subtotal
50 mg	$51.00		$0.00
100 mg	$97.00		$0.00
250 mg	$230.00		$0.00
1 g	$714.00		$0.00
Bulk	Contact
		Cart Total	$0.00

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

To ask for assistance with one of our products please contact a Technical Support Scientist.

Warning This product is not for human or veterinary use.

Related Products

8-methyl Nonanoic Acid

Capsaicin (technical grade)

Show all 7 Hide all but first 3

Downloads

	Download Product Insert 116 Kb PDF
	Download Material Safety Data Sheet (MSDS) 20 Kb PDF
	Printer-friendly version of this page small PDF (usually less than 100 Kb)
	• US Letter paper 8½″ × 11″
	• A4 paper 21cm × 29.7cm
	Chemical structure definitions are available for many Cayman products. See Chemical Structure Database for details.

Batch-specific Information

Cayman Chemical is a manufacturer, supplier and vendor of biochemical reagents, assay kits, antibodies, and proteins.

Other Resources
Management Team Company Profile Company History ChemAssistant Tools FAQs	Cayman Europe Cayman Pharma CaBRI Cayman Gear Press Releases	Illustrations and Charts Key Research Area Posters Article Library Analysis Tools Conference Schedule	Order Terms Browser Recommendation Privacy Statement Site Map

Cayman Chemical Company · 1180 East Ellsworth Road · Ann Arbor, Michigan 48108 · USA

Toll Free: (800) 364-9897 (USA and Canada Only) · Fax: (734) 971-3640