M2028

Capsaicin

from Capsicum sp., ≥95% (HPLC), powder, TRPV1 agonist

• Sinonimo/i: 8-Methyl-N-vanillyl-trans-6-nonenamide
• Formula condensata: (CH₃)₂CHCH=CH(CH₂)₄CONHCH₂C₆H₃-4-(OH)-3-(OCH₃)
• Numero CAS: 404-86-4
• Peso molecolare: 305.41
• Beilstein: 2816484
• Numero CE: 206-969-8
• Numero MDL: MFCD00017259
• Codice UNSPSC: 12352200
• ID PubChem: 24896598
• NACRES: NA.77

Proprietà

• product name: Capsaicin, ≥95%, from Capsicum sp.
• Origine biologica: Capsicum sp.
• Livello qualitativo: 200
• Saggio: ≥95%
• Punto di fusione: 62-65 °C (lit.)
• Solubilità: H₂O: insoluble; ethanol: soluble
• Temperatura di conservazione: 2-8°C
• Stringa SMILE: COc1cc(CNC(=O)CCCC\C=C\C(C)C)ccc1O
• 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+; YKPUWZUDDOIDPM-SOFGYWHQSA-N
• Informazioni sul gene: human ... CYP1A2(1544) , TRPV1(7442) ; rat ... Trpv1(83810) , Trpv4(66026)

Descrizione

Descrizione generale

Capsaicin is an alkaloid that is present inthe fruit of the Capsicum genus and is the main reason for the spicy flavor inhot peppers including jalapenos, habaneros, and red chili peppers. It isobserved that capsaicin acts as a chemoprotective agent and can induceapoptosis, inhibit proliferation, and induce cell-cycle arrest in variouscancer cells. Capsaicin activates its receptor transient receptorpotential vanilloid subfamily member 1 (TRPV1) and activates sensory afferentneurons that causes neurogenicinflammation, hypothermia, and pain.

Applicazioni

Capsaicin has also been used asa TRPV1 agonist to study the effect of barbamide on capsaicin response indorsal root ganglion sensory neurons.

Capsaicin has been used:

• to study its effects on chromatin remodeling and gene expression related to synaptic plasticity
• to study TRPV1 channel signaling in H2C1 cells (which are human embryonic kidney 293 cells expressing TRPV1 channels)

Azioni biochim/fisiol

Prototype vanilloid receptor agonist. Neurotoxin; activates sensory neurons that give rise to unmyelinated C-fibers, many of which contain substance P. Topical application desensitizes the sensory nerve endings giving a paradoxical antinociceptive effect; systemic administration can be neurotoxic to capsaicin-sensitive cells, especially in newborn animals. Active component of chili peppers.

Informazioni sulla sicurezza

• Pittogrammi: GHS06,GHS08,GHS05
• Avvertenze: Danger
• Indicazioni di pericolo: H300,H315,H317,H318,H334,H335
• Consigli di prudenza: P261 - P264 - P280 - P301 + P310 - P302 + P352 - P305 + P351 + P338
• Classi di pericolo: Acute Tox. 2 Oral - Eye Dam. 1 - Resp. Sens. 1 - Skin Irrit. 2 - Skin Sens. 1 - STOT SE 3
• Organi bersaglio: Respiratory system
• Codice della classe di stoccaggio: 6.1A - Combustible acute toxic Cat. 1 and 2 / very toxic hazardous materials
• Classe di pericolosità dell'acqua (WGK): WGK 3
• Punto d’infiammabilità (°F): 235.4 °F - closed cup
• Punto d’infiammabilità (°C): 113 °C - closed cup
• Dispositivi di protezione individuale: Eyeshields, Faceshields, Gloves, type P2 (EN 143) respirator cartridges