Capsaicin (technical grade)

Capsaicin is a terpene alkaloid that has been found in Capsicum and has diverse biological activities. It induces inward currents in HEK293 cells expressing rat transient receptor potential vanilloid 1 (TRPV1, EC50 = 0.64 µM at neutral pH), an effect that can be blocked by the TRPV1 inhibitor A-425619. Capsaicin (10 and 50 µM) decreases LPS-induced prostaglandin E2 (PGE2, Cay-14010) production, as well as reduces LPS- and IFN-induced nitric oxide (NO) release in isolated mouse peritoneal macrophages. Capsaicin induces substance P (Cay-24035) release in rat spinal cord slices with an EC50 value of 2.3 µM. It reduces acetylcholine- or phenylquinone-induced writhing (ED50s = 1.33 and 1.38 mg/kg, respectively, s.c.) but has no effect on the latency to paw withdrawal in the hot plate test in mice (ED50 = >20 mg/kg, s.c.). Formulations containing capsaicin have been used in the treatment of nerve pain associated with shingles.Formal Name: (6E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide. CAS Number: 404-86-4. Molecular Formula: C18H27NO3. Formula Weight: 305.4. Purity: >60% (mixture of capsaicinoids). Formulation: (Request formulation change), A crystalline solid. Solubility: DMF: 50 mg/ml, DMSO: 30 mg/ml, Ethanol: 50 mg/ml, PBS (pH 7.2): 0.1 mg/ml. lambdamax: 230, 281 nm. SMILES: COc1cc(CNC(=O)CCCC/C=C/C(C)C)ccc1O. InChi Code: 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+. InChi Key: YKPUWZUDDOIDPM-SOFGYWHQSA-N. Origin: Plant/Capsicum.