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Dihydrocapsaicin

ALX-350-052

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Dihydro-analog and congener of capsaicin (Prod. No. BML-EI125) in chili peppers (Capsicum). Like capsaicin it is irritant. Dihydrocapsaicin accounts for about 22% of the total capsaicinoids mixture and has about the same pungency as capsaicin. Antioxidant. Reduces oxidation of serum lipids. Mutagenic.

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Product Details

Alternative Name	8-Methyl-N-vanillylnonanamide
Appearance	White to off-white solid.
CAS	19408-84-5
Formula	C₁₈H₂₉NO₃
MW	307.4
Purity	≥85% (HPLC)
RTECS	RA5998000
Solubility	Soluble in chloroform, DMSO or 100% ethanol; sparingly soluble in water.
Source	Isolated from Capsicum fruit.

Handling & Storage

Use/Stability	As indicated on product label or CoA when stored as recommended.
Long Term Storage	+4°C
Shipping	Ambient Temperature

Regulatory Status	RUO – Research Use Only

Determination of capsaicin and dihydrocapsaicin in capsicum fruits by liquid chromatography-electrospray/time-of-flight mass spectrometry: A. Garces-Claver, et al.; J. Agric. Food Chem. 54, 9303 (2006), Abstract
Effects of capsaicin, dihydrocapsaicin, and curcumin on copper-induced oxidation of human serum lipids: K.D. Ahuja, et al.; J. Agric. Food Chem. 54, 6436 (2006), Abstract
Oxidative DNA damage by capsaicin and dihydrocapsaicin in the presence of Cu(II): S. Singh, et al.; Cancer Lett. 169, 139 (2001), Abstract
Dihydrocapsaicin treatment depletes peptidergic nerve fibers of substance P and alters mast cell density in the respiratory tract of neonatal sheep: R. Ramirez-Romero, et al.; Regul. Pept. 91, 97 (2000), Abstract
The mutagenicity of capsaicin and dihydrocapsaicin in V79 cells: T. Lawson & P. Gannett; Cancer Lett. 48, 109 (1989), Abstract

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Dihydrocapsaicin

ALX-350-052

Product Details

Handling & Storage

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