Dihydro Capsaicin

• CAT Number: R047376
• CAS Number: 19408-84-5
• Molecular Formula: C18H29NO3
• Molecular Weight: 307.434
• Purity: ≥95%
• Synonyms: N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methylnonanamide; 8-Methyl-N-vanillylnonanamide; 6,7-Dihydrocapsaicin; Dihydrocapsaicin
• Storage: -20°C
• IUPAC Name: N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methylnonanamide
• InChI: InChI=1S/C18H29NO3/c1-14(2)8-6-4-5-7-9-18(21)19-13-15-10-11-16(20)17(12-15)22-3/h10-12,14,20H,4-9,13H2,1-3H3,(H,19,21)
• InChIKey: XJQPQKLURWNAAH-UHFFFAOYSA-N
• SMILES: CC(C)CCCCCCC(=O)NCC1=CC(=C(C=C1)O)OC

Capsaicin is the primary active component of the heat and pain-<wbr></wbr>eliciting lipid soluble fraction of the Capsicum pepper. Capsaicin is found in natural hot pepper extracts along with a number of impurities, including dihydrocapsaicin and several lesser impurities. Separation by HPLC is required in order to obtain pure dihydrocapsaicin. Dihydrocapsaicin represents about 10% of the compound present in commercial preparations purporting to be pure capsaicin. VR1 (vanilloid receptor 1) is a heat activated calcium ion channel which functions as a part of the normal nociceptive pain pathway. Capsaicin elicits a sensation of burning pain by activation of VR1 on small, non-<wbr></wbr>myelinated polymodal C-<wbr></wbr>type nociceptive nerve fibers. The potency of dihydrocapsaicin at VR1 appears equivalent to capsaicin.