Capsaicin
SIGMA/M2028 - ≥95%, from Capsicum sp.
Synonym: 8-Methyl-N-vanillyl-trans-6-nonenamide
CAS Number: 404-86-4
Empirical Formula (Hill Notation): C18H27NO3
Molecular Weight: 305.41
EC Number: 206-969-8
MDL Number: MFCD00017259
Linear Formula: (CH3)2CHCH=CH(CH2)4CONHCH2C6H3-4-(OH)-3-(OCH3)
Product Type: Chemical
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: M2028-1G
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material. This image depicts SKU: M2028-250MG
| assay | ≥95% |
| biological source | Capsicum sp. |
| InChI | 1S/C18H27NO3/c1-14(2)8-6- |
| InChI key | YKPUWZUDDOIDPM-SOFGYWHQSA |
| mp | 62-65 °C (lit.) |
| Quality Level | 200  |
| SMILES string | COc1cc(CNC(=O)CCCCC=CC( |
| solubility | ethanol: soluble |
| H2O: insoluble | |
| storage temp. | 2-8°C |
| Application: | Capsaicin has also been used asa TRPV1 agonist to study the effect of barbamide on capsaicin response indorsal root ganglion sensory neurons. |
| Application: | 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) |
| Biochem/physiol Actions: | 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. |
| Biochem/physiol Actions: | Prototype vanilloid receptor agonist; neurotoxin. Active component of chili peppers. |
| General description: | 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. |
| Packaging: | 1 g in glass bottle |
| Packaging: | 250 mg in glass bottle |
| Packaging: | 50 mg in poly bottle |
| Symbol |    GHS05,GHS06,GHS08 |
| Signal word | Danger |
| Hazard statements | H300 - H315 - H317 - H318 - H334 - H335 |
| Precautionary statements | P261 - P280 - P301 + P310 - P302 + P352 - P304 + P340 + P312 - P305 + P351 + P338 |
| Hazard Codes | T |
| Risk Statements | 25-36/37/38-42/43 |
| Safety Statements | 22-26-28-36/39-45 |
| RIDADR | UN 1544PSN1 6.1 / PGIII |
| WGK Germany | WGK 3 |
| Flash Point(F) | 235.4 °F - closed cup |
| Flash Point(C) | 113 °C - closed cup |
| Purity | ≥95% |
| mp | 62-65 °C (lit.) |
| Storage Temp. | 2-8°C |
| UNSPSC | 12352200 |