This product is not food grade and intended for research use only. Currently, a food grade product option is not available.
M2028
Capsaicin
from Capsicum sp., ≥95% (HPLC), powder, TRPV1 agonist
Sinónimos:
8-Methyl-N-vanillyl-trans-6-nonenamide
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50 MG
$86,12
250 MG
$297,87
1 G
$900,92
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50 MG
$86,12
250 MG
$297,87
1 G
$900,92
About This Item
Fórmula lineal:
(CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3)
Número de CAS:
Peso molecular:
305.41
Beilstein:
2816484
Número CE:
Número MDL:
Código UNSPSC:
12352200
ID de la sustancia en PubChem:
NACRES:
NA.77
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Nombre del producto
Capsaicin, ≥95%, from Capsicum sp.
origen biológico
Capsicum sp.
Nivel de calidad
Ensayo
≥95%
mp
62-65 °C (lit.)
solubilidad
H2O: insoluble
ethanol: soluble
temp. de almacenamiento
2-8°C
cadena SMILES
COc1cc(CNC(=O)CCCC\C=C\C(C)C)ccc1O
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+
Clave InChI
YKPUWZUDDOIDPM-SOFGYWHQSA-N
Información sobre el gen
human ... CYP1A2(1544) , TRPV1(7442)
rat ... Trpv1(83810) , Trpv4(66026)
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Descripción general
Capsaicin is an alkaloid[1] that is present inthe fruit of the Capsicum genus and is the main reason for the spicy flavor inhot peppers including jalapenos, habaneros, and red chili peppers. It isobserved that capsaicin acts as a chemoprotective agent and can induceapoptosis, inhibit proliferation, and induce cell-cycle arrest in variouscancer cells.[2] Capsaicin activates its receptor transient receptorpotential vanilloid subfamily member 1 (TRPV1) and activates sensory afferentneurons[3] that causes neurogenicinflammation, hypothermia, and pain.
Aplicación
Capsaicin has also been used asa TRPV1 agonist to study the effect of barbamide on capsaicin response indorsal root ganglion sensory neurons.[4]
Acciones bioquímicas o fisiológicas
Prototype vanilloid receptor agonist. Neurotoxin; activates sensory neurons that give rise to unmyelinated C-fibers, many of which contain substance P. Topical application desensitizes the sensory nerve endings giving a paradoxical antinociceptive effect; systemic administration can be neurotoxic to capsaicin-sensitive cells, especially in newborn animals. Active component of chili peppers.
Prototype vanilloid receptor agonist; neurotoxin. Active component of chili peppers.
Palabra de señalización
Danger
Frases de peligro
Consejos de prudencia
Clasificaciones de peligro
Acute Tox. 2 Oral - Eye Dam. 1 - Resp. Sens. 1 - Skin Irrit. 2 - Skin Sens. 1 - STOT SE 3
Órganos de actuación
Respiratory system
Código de clase de almacenamiento
6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials
Clase de riesgo para el agua (WGK)
WGK 3
Punto de inflamabilidad (°F)
235.4 °F - closed cup
Punto de inflamabilidad (°C)
113 °C - closed cup
Equipo de protección personal
Eyeshields, Faceshields, Gloves, type P2 (EN 143) respirator cartridges
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Capsaicin upregulates HDAC2 via TRPV1 and impairs neuronal maturation in mice.
Wang S, et al.
Experimental & Molecular Medicine, 50(3), e455-e455 (2018)
Shao-Gang Lu et al.
Pain, 151(3), 633-643 (2010-10-05)
The impact of persistent inflammation on voltage-activated Ca(2+) channels in cutaneous DRG neurons from adult rats was assessed with whole cell patch clamp techniques, sqRT-PCR and Western blot analysis. Inflammation was induced with a subcutaneous injection of complete Freund's adjuvant
Stimulation of TRPV1 channels activates the AP-1 transcription factor.
Backes TM, et al.
Biochemical Pharmacology, 150(3), 160-169 (2018)
Surinder Kumar Sharma et al.
European journal of pharmacology, 720(1-3), 55-62 (2013-11-12)
Capsaicin is the active ingredient of chili peppers and gives them the characteristic pungent flavor. Understanding the actions of capsaicin led to the discovery of its receptor, transient receptor potential vanilloid subfamily member 1 (TRPV1). This receptor is found on
Ann M Bode et al.
Cancer research, 71(8), 2809-2814 (2011-04-14)
Capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide) is the principal pungent component in hot peppers, including red chili peppers, jalapeños, and habaneros. Consumed worldwide, capsaicin has a long and convoluted history of controversy about whether its consumption or topical application is entirely safe. Conflicting epidemiologic
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