404-86-4 Capsaicin, from natural source AKSci N735
 
 
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  N735    
Capsaicin, from natural source
, >60% (HPLC)
 
8-Methyl-N-vanillyl-trans-6-nonenamide
N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide




IDENTITY
CAS Number:404-86-4
MDL Number:MFCD00017259
MF:C18H27NO3
MW:305.41
EINECS:206-969-8
BRN:2816484
SPECIFICATIONS & PROPERTIES
Min. Purity Spec:>60% (HPLC)
Spectra:NMR, LCMS, HPLC
Physical Form:White to off-white powder
Melting Point:56-66°C
Boiling Point:210-220°C
Flash Point:113°C
Long-Term Storage:Store long-term at 2-8°C
HAZARDOUS MATERIALS INFORMATION
UN #:UN2811
Hazard Class:6.1; Poison
Packing Group:III
A hazmat fee may apply, depending on the amount ordered.

BIOLOGICAL INFO
Solubility:EtOH: soluble; H2O: insoluble
Application(s):Neuropeptide-active agent

REVIEW

 Capsaicin selectively binds to a protein known as TRPV1, which resides on the membranes of pain- and heat-sensing neurons. TRPV1 is a heat-activated calcium channel, with a threshold to open between 37°C and 45°C (37°C is normal body temperature). When capsaicin binds to TRPV1, it causes the channel to lower its opening threshold, thereby opening it at temperatures less than the body's temperature, which is why capsaicin is linked to the sensation of heat. As mentioned earlier, prolonged activation of these neurons by capsaicin depletes presynaptic substance P, one of the body's neurotransmitters for pain and heat, and prevents reaccumulation. Neurons that do not contain TRPV1 are unaffected; this causes extended numbness following surgery, and the patient does not feel pain as the capsaicin is applied under anesthesia.

REFERENCES
[1]Nelson AJ, Ragan BG, Bell GW, et al. Capsaicin-based analgesic balm decreases pressor responses evoked by muscle afferents. Med Sci Sports Exerc. 2004;36(3):444-450.

GHS

Pictograms

Signal Word
Danger

Hazard Statements
H301; H315; H317; H319; H334; H335

Precautionary Statements
P261; P264; P270; P271; P272; P280; P285; P301+P310; P302+P352; P304+P340; P305+P351+P338; P321; P330; P333+P313; P337+P313; P342+P311; P362; P403+P233; P405; P501


Current as of June 20, 2021


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CATEGORIES

 APIs and Bioactives > Natural Products
 Specialty Chemicals > Food Additives
 Specialty Chemicals > Food Additives


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