Capsicum

Capsaicin is an active natural component found in chili peppers and acts as a TRPV1 agonist (EC50 = 0.29 μM). It possesses multiple activities, including pain relief, antitumor, anti-inflammatory, antioxidant, and neuroprotective effects, as well as some neurotoxicity. Capsaicin can be used to establish itch models.

Dihydrocapsaicin (CCRIS1589) is isolated from Capsicum fruit. Capsaicin is the primary active component of the heat and pain-eliciting lipid soluble fraction of the Capsicum pepper. Like capsaicin, dihydrocapsaicin is an irritant. 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, but it has about the same pungency as 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-myelinated polymodal C-type nociceptive nerve fibers. The potency of dihydrocapsaicin at VR1 appears equivalent to capsaicin. Antioxidant. Reduces oxidation of serum lipids. Mutagenic. Dihydrocapsaicin is an activator of VR1.

Capsiate is an orally active TRPV1 agonist, a non-irritating capsaicin analog that acts as an antiallergic agent with anti-inflammatory, antioxidant, hypoglycemic, and inhibitory angiogenic activity.

Paradol ([6]-Gingerone) is a pungent phenolic substance found in ginger and other Zingiberaceae plants, and exhibits a variety of biological activities including anti-cancer, anti-inflammatory, and anti-oxidative activities,neuroprotective Effects.

Schinifoline is a quinolone derivative extracted from Zanthoxylum schinifolium Sieb with cytotoxic activity that promotes radiosensitization of cancer cells, affects the cell cycle and apoptosis.

Nordihydrocapsaicin is an analog and congener of capsaicin, belonging to the capsaicinoid class of compounds found in Capsicum chili peppers.

Nonivamide (Nonanoic acid vanillylamide) is found in herbs and spices. Nonivamide is an alkaloid from Capsicum species Nonivamide is a flavoring ingredient. Nonivamide is an organic compound and a capsaicinoid. It is an amide of pelargonic acid and vanillylamine. It is present in chili peppers, but is commonly manufactured synthetically. It is more heat-stable than capsaicin.

Homodihydrocapsaicin I is a natural product from Capsicum annuum L.

N-Vanillyldecanamide (Decylic acid vanillylamide), isolated from fruits of Capsicum annuum, significantly reduced free radical length in alfalfa seedlings in a dose-dependent manner.

Vanillylamine is a natural product for research related to life sciences. The catalog number is T65495 and the CAS number is 1196-92-5.

Hydroxyacetone is a dehydration product of ketones and glycerol, applicable for biochemical experiments and drug synthesis research.

Graveobioside A is a natural anthocyanin glycoside suitable for biochemical experiments and drug synthesis research.

Capsaicin β-D-glucopyranoside is a glucoside derived from capsaicin through metabolic conversion that exhibits activity against human TRPVI (EC50 = 4.69 µM).

Capsanthin is a natural product for research related to life sciences. The catalog number is TN3588 and the CAS number is 465-42-9.