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90526

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Capsiate

analytical standard

Synonyme(s) :

(6E)-8-Methyl-6-nonenoic acid (4-hydroxy-3-methoxyphenyl)methyl ester, 4-Hydroxy-3-methoxybenzyl (E)-8-methyl-6-nonenoate, Vanillyl (E)-8-methyl-6-nonenoate

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About This Item

Formule empirique (notation de Hill):
C18H26O4
Numéro CAS:
205687-01-0
Poids moléculaire :
306.40
Numéro Beilstein :
7933697
Code UNSPSC :
85151701
Nomenclature NACRES :
NA.24

Qualité

analytical standard

Niveau de qualité

100

Pureté

≥97.0% (HPLC)

Durée de conservation

limited shelf life, expiry date on the label

Technique(s)

HPLC: suitable
gas chromatography (GC): suitable

Application(s)

cleaning products
cosmetics
food and beverages
personal care

Format

neat

Température de stockage

2-8°C

InChI

1S/C18H26O4/c1-14(2)8-6-4-5-7-9-18(20)22-13-15-10-11-16(19)17(12-15)21-3/h6,8,10-12,14,19H,4-5,7,9,13H2,1-3H3/b8-6+

Clé InChI

ZICNYIDDNJYKCP-SOFGYWHQSA-N

Description générale

Capsiate is a capsaicinoid and a non-pungent ingredient of CH-19 sweet pepper. It exhibits anti-obesity and anti-inflammatory properties. Capsiate is reported to be an agonist of capsaicin?binding transient potential vanilloid 1 (TRPV 1) receptors.

Application

Capsiate may be used as an analytical standard for the determination of the analyte in Capsicum species by chromatography techniques.

Produits recommandés

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Mentions de danger

H413

Classification des risques

Aquatic Chronic 4

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

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Certificats d'analyse (COA)

Lot/Batch Number
BCCK9837
BCCJ7658
BCCF0985
BCBZ6054
BCBZ3580

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Consulter la Bibliothèque de documents

Capsiate inhibits ultraviolet B-induced skin inflammation by inhibiting Src family kinases and epidermal growth factor receptor signaling
Lee EJ, et al.
Free Radical Biology & Medicine, 48(9), 1133-1143 (2010)
Capsiate, a non-pungent capsaicin analog, reduces body fat without weight rebound like swimming exercise in mice
Haramizu S, et al.
Biomedical Research, 32(4), 279-284 (2011)
Quantitation of capsiate and dihydrocapsiate and tentative identification of minor capsinoids in pepper fruits (Capsicum spp.) by HPLC-ESI-MS/MS (QTOF)
Fayos O, et al.
Food Chemistry, 270(9), 264-272 (2019)
Determination of capsinoids by HPLC-DAD in Capsicum species
Singh S, et al.
Journal of Agricultural and Food Chemistry, 57(9), 3452-3457 (2009)
Different TRPV 1-mediated brain responses to intragastric infusion of capsaicin and capsiate
Tsurugizawa T, et al.
European Journal of Neurology, 38(11), 3628-3635 (2013)

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