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Capsaicin

Item № 92350
CAS № 404-86-4
Purity ≥95%
product image
                (CAS 404-86-4)
SIZE PRICE QUANTITY SUBTOTAL
CART TOTAL
     100 mg $69.00 0.00
     250 mg $147.00 0.00
     500 mg $224.00 0.00
     1 g $311.00 0.00

Pricing updated 2019-05-23. Prices are subject to change without notice.

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.

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Technical Information
Formal Name
N-[(4-hydroxy-3-methoxyphenyl)methyl]-6E-8-methyl-nonenamide
CAS Number
404-86-4
Molecular Formula
C18H27NO3
Formula Weight
305.4
Purity
≥95%
Formulation
A crystalline solid
λmax
230, 281 nm
SMILES
COc1cc(CNC(=O)CCCC/C=C/C(C)C)ccc1O
InChI Code
InChI=1S/C18H27NO3/c1-14(2)8-6-4-5-7-9-18(21)19-13-15-10-11-16(20)17(12-15)22-3/h6,8,10-12,14,20H,4-5,7,9,13H2,1-3H3,(H,19,21)/b8-6+
InChI Key
YKPUWZUDDOIDPM-SOFGYWHQSA-N

Warning - this product is not for human or veterinary use.

Shipping & Storage
Storage
-20°C
Shipping
Room temperature in continental US; may vary elsewhere
Stability
≥ 2 years
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Additional Information

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References & Product Citations
Product Description References

1. Gannett, P.M., Nagel, D.L., Reilly, P.J., et al. The capsaicinoids: Their separation, synthesis, and mutagenicity The Journal of Organic Chemistry 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 Journal of Agricultural and Food Chemistry 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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