Product Description: Capsaicin (Purity 65%) (Standard) is the analytical standard of Capsaicin (Purity 65%). This product is intended for research and analytical applications. Capsaicin (Purity 65%) is a mixture of Capsaicin and Dihydrocapsaicin (Ratio >2:1).Capsaicin (Purity 65%) is an orally active capsaicin receptor (TRPV1) agonist[1][2].
Formula: C18H27NO3
References: [1]Hoyoun Cho, et al. Development of a database of capsaicinoid contents in foods commonly consumed in Korea. Food Sci Nutr. 2020 Jul 16;8(8):4611-4624./[2]Krishnapura Srinivasan. Biological Activities of Red Pepper (Capsicum annuum) and Its Pungent Principle Capsaicin: A Review. Crit Rev Food Sci Nutr. 2016 Jul 3;56(9):1488-500./[3]Zhang QH, et al. Effects of capsaicin and dihydrocapsaicin on human and rat liver microsomal CYP450 enzyme activities in vitro and in vivo. J Asian Nat Prod Res. 2012;14(4):382-95. /[4]Zhang Q, et al. Simultaneous quantification of capsaicin and dihydrocapsaicin in rat plasma using HPLC coupled with tandem mass spectrometry. J Chromatogr B Analyt Technol Biomed Life Sci. 2010 Aug 15;878(24):2292-7./[5]Joshi SK, et al Comparison of antinociceptive actions of standard analgesics in attenuating capsaicin and nerve-injury-induced mechanical hypersensitivity. Neuroscience. 2006 Dec 1;143(2):587-96.
CAS Number: 404-86-4
Molecular Weight: 305.41
Research Area: Cancer; Inflammation/Immunology; Neurological Disease
Target: Apoptosis;Autophagy;Endogenous Metabolite;Reference Standards;TRP Channel
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