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Dihydrocapsaicin

 
ALX-350-052-M050 50 mg 91.00 USD
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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.

Product Specification

Alternative Name:8-Methyl-N-vanillylnonanamide
 
Formula:C18H29NO3
 
MW:307.4
 
Source:Isolated from Capsicum fruit.
 
CAS:19408-84-5
 
RTECS:RA5998000
 
Purity:≥85% (HPLC)
 
Appearance:White to off-white solid.
 
Solubility:Soluble in chloroform, DMSO or 100% ethanol; sparingly soluble in water.
 
Shipping:Ambient
 
Long Term Storage:+4°C
 
ALX-350-052
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ALX-350-052

Product Literature References

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;

General Literature References

Dihydrocapsaicin (DHC), a saturated structural analog of capsaicin,induces autophagy in human cancer cells in a catalase-regulated manner: S.H. Oh, et al.; Autophagy 4, 1009 (2008), Abstract;

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