Buy 404-86-4 High P...

Buy 404-86-4 High Purity Chili pepper extract Capsaicin 404-86-4 in stock
Buy 404-86-4 High Purity Chili pepper extract Capsaicin 404-86-4 in stock
Buy 404-86-4 High Purity Chili pepper extract Capsaicin 404-86-4 in stock
Buy 404-86-4 High Purity Chili pepper extract Capsaicin 404-86-4 in stock
Buy 404-86-4 High Purity Chili pepper extract Capsaicin 404-86-4 in stock

Buy 404-86-4 High Purity Chili pepper extract Capsaicin 404-86-4 in stock

Min.Order / FOB Price:Get Latest Price

1 Kilogram

FOB Price:USD 4.3000 -419.0000

  • Min.Order :1 Kilogram
  • Purity: 99% MIN
  • Payment Terms : L/C,D/A,D/P,T/T,Other

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Buy 404-86-4 High Purity Chili pepper extract Capsaicin 404-86-4 in stock

Quick Details

  • Appearance:White fine powder
  • Application:Weight management; Feed grade; pesticide etc.
  • PackAge:aluminized paper
  • ProductionCapacity:10000|Kilogram|Month
  • Storage:Cold Dry avoid light storage
  • Transportation:Sea, Air and Express

Superiority:

Buy 404-86-4 High Purity Chili pepper extract Capsaicin 404-86-4 in stock

Capsaicin is a naturally occurring substance that is responsible for the burning, pungent sensation associated with the ingestion of hot peppers from the Capsicum genus. The effect elicited by these peppers is at the origin of the name Capsicum, which derives from the Greek kapto, meaning “to bite”.

Capsaicin analogue (C175680). It is used as a tool in neurobiological research. Prototype vanilloid receptor agonist. Topical analgesic.

Hot peppers are a native plant from the American tropics and their use can be traced back to the Aztec and Inca civilizations. The Aztecs named them “chilies” and used them for culinary purposes. After discovery of the New World, chili pods were introduced in Europe and their cultivation expanded to other parts of the globe. Nowadays, hot peppers are found in nearly every country and are an important part of the culinary tradition of many different cultures.
The active component of chili peppers was initially isolated by J. C. Thresh in 1846. The compound was named “capsaicin” and its chemical structure was later determined by E. K. Nelson in 1919. The complete chemical synthesis of 8-methyl-N- vanillyl-6-nonenamide (capsaicin’s IUPAC* name) was reported in 1930 by Spath &Darling. In the 1960’s, Japanese investigators identified additional substances from Capsicum extracts with similar chemical and pharmacological properties that were termed “capsaicinoids”. Currently, this family of chemical analogues includes both natural (homodihydrocapsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin and capsaicin) and synthetic (nonivamide) members.

Details:

Alternate Name E)-N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide
Appearance White solid
CAS # 404-86-4
Molecular Formula C??H??NO?
Molecular Weight 305.42
Purity ≥98% by HPLC
Solubility DMSO (~15 mg/ml) or EtOH (~15 mg/ml)
SMILES CC(C)C=CCCCCC(=O)NCC1=CC(=C(C=C1)O)OC
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+
InChi Key YKPUWZUDDOIDPM-SOFGYWHQSA-N
PubChem CID 1548943
MDL Number MFCD00017259
Handling Protect from air and moisture
Storage Conditions -20°C
Shipping Conditions Gel Pack

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