peppers

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

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.

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.

(±)-Leucine (DL-2-Aminmo-4-methylvalerianic acid) can be found in Green bell peppers, Green zucchinis, Italian sweet red peppers, and Red bell peppers.

Anatabine is a minor tobacco alkaloid with a chemical structural similarity to nicotine. Anatabine is produced in plants of the Solanacea family including tobacco, green tomatoes, peppers, and eggplants. Anatabine is an Aβ inhibitor. (R,S)-Anatabine (tart

Capsaicin, the chemical that imparts the spicy-hot quality of chili peppers, is produced by the fruits of plants belonging to the Capsicum family. 8-methyl Nonanoic acid is an immediate precursor of capsaicin as well as a by-product of capsaicin degradation.[1] Addition of 5 mM of 8-methyl nonanoic acid significantly increases the yield of capsaicin in both immobilized and freely suspended cells of C. frutescens. [2] Capsaicin has reported antimicrobial properties, however isocapric acid can act as a growth substrate in certain bacterial strains.[3]

Capsaicin β-D-glucopyranoside, a glucoside converted by Capsaicin, is the bioactive compound found in chili peppers responsible for their characteristic pungent flavor.

(±)-Leucine (Standard) is the standard substance of (±)-Leucine, and it is applicable for quantitative analysis, quality control, and related research in biochemical experiments. (±)-Leucine (DL-2-Aminmo-4-methylvalerianic acid) can be found in Green bell peppers, Green zucchinis, Italian sweet red peppers, and Red bell peppers.

Capsaicin (Standard) is the standard substance of Capsaicin, and it is applicable for quantitative analysis, quality control, and related research in biochemical experiments. 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.

Nonivamide (Standard) is the standard substance of Nonivamide, and it is applicable for quantitative analysis, quality control, and related research in biochemical experiments. 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.

Nordihydrocapsaicin (Standard) is a reference standard for research and analysis in studies involving Nordihydrocapsaicin. Nordihydrocapsaicin is an analog and congener of capsaicin, belonging to the capsaicinoid class of compounds found in Capsicum chili peppers.

Icariside E5 may have antioxidant property that strengthen the importance of peppers in the Mediterranean diet.