Capsaicin, Natural

RT

305, 42

Off-white to yellowish crystalline powder

Prototype vanilloid receptor agonist. Topical analgesic. Capsaicin is a natural compound that has been shown to inhibit the activities of various enzymes, including cyclase and phosphodiesterase. Capsaicin has also been shown to have cardiac effects such as prolongation of the QT interval. Capsaicin is found in peppers and other plants of the genus Capsicum. It can be extracted from these plants and purified for use in research or as a food additive. Capsaicin has potent inducers of energy metabolism and has been used to demonstrate the role of capsaicin receptors in insect resistance. The compound was first isolated from pepper plants by scientists who were studying its effects on muscle pain, but it is now primarily used as an ingredient in food products, especially chili peppers. Capsaicin is also being studied for its potential therapeutic uses, including relief from chronic pain and other conditions such as psoriasis, migraine headaches, and arthritis.

Source:
Capsicum sp.

Synonyms:
(6E)-N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide; trans-8-Methyl-N-vanillyl-6-nonenamide; Axsain; Mioton; Zacin; Zostrix

CAS No:
404-86-4

Molecular Formula:
C18H27NO3

Molecular Weight:
305.42

Appearance:
Off-white to yellowish crystalline powder

Purity:
90-110% (Assay, Capsaicinoids)

Melting Point:
57-66°C

Capsaicin:
≥55%

Dihydrocapsaicin:
≥20%

Other Capsaicinoids:
≥15%

Loss on Drying:
≤1%

Solubility:
Alcohol, Benzene, Chloroform, Ether

Storage and Stability:
Store at -RT