Capsaicin

• CAT Number: I003469
• CAS Number: 404-86-4
• Molecular Formula: C₁₈H₂₇NO₃
• Molecular Weight: 305.42
• Purity: ≥95%
• Synonyms: (E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methylnon-6-enamide
• Target: Membrane Transporter/Ion Channel
• Solubility: DMSO: ≥ 44 mg/mL
• Storage: Store at -20°C
• IC50: 150 uM (MTT assay in FaDu cells)
• InChI: 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+
• InChIKey: YKPUWZUDDOIDPM-SOFGYWHQSA-N
• SMILES: CC(C)C=CCCCCC(=O)NCC1=CC(=C(C=C1)O)OC

Capsaicin (CAT: I003469) is a naturally occurring compound found in chili peppers. It is responsible for the spicy or hot sensation when consumed. Capsaicin acts as an agonist of the transient receptor potential vanilloid 1 (TRPV1) receptor, which is involved in pain perception and temperature regulation. It desensitizes sensory nerve endings and can provide temporary relief from pain, particularly in topical applications. Capsaicin creams or patches are commonly used for the management of neuropathic pain, arthritis, and muscle aches. Additionally, capsaicin has been studied for its potential health benefits, including anti-inflammatory properties and promoting weight loss.