Capsaicin

SKU: orb1225108

Description

Capsaicin is an active component of chili peppers. It selectively binds to TRPV1 which is a heat-activated calcium channel. Capsaicin causes the channel to open below 37 °C This is why capsaicin is linked to the sensation of heat. (In Vitro):Capsaicin is the main Capsaicinoid in chili peppers, followed by Dihydrocapsaicin. These two compounds provide about twice hotness to the taste and nerves as the minor capsaicinoids.

Research Area

Pharmacology & Drug Discovery

Key Properties

• CAS Number: 404-86-4
• MW: 305.41
• Purity: >98% (HPLC)
• Formula: C₁₈H₂₇NO₃
• SMILES: CC(C)/C=C/CCCCC(NCC1=CC=C(O)C(OC)=C1)=O
• Target: TRP/TRPV Channel
• Solubility: DMSO: ≥ 44 mg/mL

Storage & Handling

• Storage: Storage temperature: -20°C. Stability: ≥ 2 years
• Expiration Date: 12 months from date of receipt.
• Disclaimer: For research use only

Alternative Names

Capsicine | Capsicin | trans8MethylNvanillylnon6enamide | (E)Capsaicin

Quick Database Links

Gene Symbol

TRP/TRPV Channel