• Capsaicin Herbal Extract CAS No. 404-86-4 Capsaicin
  • Capsaicin Herbal Extract CAS No. 404-86-4 Capsaicin
  • Capsaicin Herbal Extract CAS No. 404-86-4 Capsaicin
  • Capsaicin Herbal Extract CAS No. 404-86-4 Capsaicin
  • Capsaicin Herbal Extract CAS No. 404-86-4 Capsaicin
  • Capsaicin Herbal Extract CAS No. 404-86-4 Capsaicin

Capsaicin Herbal Extract CAS No. 404-86-4 Capsaicin

Certification: ISO
Assay Method: HPLC, UV
Application Form: Suppository, Paste, Tablet, Capsule
Application: Food, Health Care Products, Medicine
State: Powder
Extract Source: Capsaicin Herbal Extract
Samples:
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Basic Info.

Model NO.
food grade
Store
Dry and Cool Place
CAS No.
404-86-4
M F
C18h27no3
En No.
206-969-8
Transport Package
25kg/Drum
Specification
Food grade
Trademark
JK
Origin
China
HS Code
1302199099
Production Capacity
100mt/Year

Product Description

Capsaicin Basic information
Application in Particular Diseases
 
Product Name: Capsaicin
Synonyms: (E)-8-METHYL-NON-6-ENOIC ACID 4-HYDROXY-3-METHOXY-BENZYLAMIDE;(E)-CAPSAICIN;(E)-N-([4-HYDROXY-3-METHOXYPHENYL]METHYL)8-METHYL-6-NONEAMIDE;(E)-N-[(4-HYDROXY-3-METHOXYPHENYL)METHYL]-8-METHYL-6-NONENAMIDE;CAPSAICIN;CAPSAICINE;CAPSAICIN, NATURAL;FEMA 3404
CAS: 404-86-4
MF: C18H27NO3
MW: 305.41
EINECS: 206-969-8
Product Categories: INORGANIC & ORGANIC CHEMICALS;Anilines, Aromatic Amines and Nitro Compounds;Miscellaneous Natural Products;Natural Plant Extract;Intermediates & Fine Chemicals;Pharmaceuticals;Vanilloid/TRPV channel;chemical reagent;pharmaceutical intermediate;phytochemical;reference standards from Chinese medicinal herbs (TCM).;standardized herbal extract;NEURELAN;natural product;Amines;Aromatics;Alkaloid;Amides;Bioactive Small Molecules;Building Blocks;Carbonyl Compounds;C-CH;Cell Biology;Chemical Synthesis;Nutrition Research;Organic Building Blocks;Phytochemicals by Chemical Classification;Phytochemicals by Plant (Food/Spice/Herb);food additive;Inhibitors;Zingiber officinale (Ginger);API;Herb extract
Mol File: 404-86-4.mol
 
   
  Capsaicin Chemical Properties
       
 
Melting point  62-65 °C(lit.)
Boiling point  210-220 C
density  1.1037 (rough estimate)
FEMA  3404 | CAPSAICIN
refractive index  1.5100 (estimate)
Fp  113 °C
storage temp.  2-8°C
solubility  H2O: insoluble
pka 9.76±0.20(Predicted)
form  Off-white solid
Water Solubility  insoluble
Merck  14,1768
BRN  2816484
Stability: Stable. Incompatible with strong oxidizing agents.
InChIKey YKPUWZUDDOIDPM-SOFGYWHQSA-N
CAS DataBase Reference 404-86-4(CAS DataBase Reference)
EPA Substance Registry System Capsaicin (404-86-4)
 
 
Safety Information
 
Hazard Codes  T,T+
Risk Statements  25-37/38-41-42/43-36/37/38
Safety Statements  22-26-28-36/39-45-36/37/39
RIDADR  UN 2811 6.1/PG 2
WGK Germany  3
RTECS  RA8530000
10-21
HazardClass  6.1(a)
PackingGroup  II
HS Code  29399990
Hazardous Substances Data 404-86-4(Hazardous Substances Data)
Toxicity LD50 oral in mouse: 47200ug/kg
   
  MSDS Information
       
 
Provider Language
(E)-N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide English
SigmaAldrich English
 
Capsaicin Usage And Synthesis
 
Application in Particular Diseases In Osteoarthritis:
  • Capsaicin, an extract of red peppers that causes release and ultimately depletion of substance P from nerve fibers, has been beneficial in providing pain relief in OA when applied topically over affected joints. It may be used alone or in combination with oral analgesics or NSAIDs.
  • To be effective, capsaicin must be used regularly, and it may take up to 2 weeks to work. It is well tolerated, but some patients experience temporary burning or stinging at the site of application. Patients should be warned not to get the cream in their eyes or mouth and to wash their hands after application.
  • Application of the cream, gel, or lotion is recommended four times daily, but tapering to twice-daily application may enhance long-term adherence with adequate pain relief.
Description n-(4-Hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide has a mild, warm-herbaceous odor and a burning pungent taste (at 10 ppm). It is used in compounded flavors for sauces where the pungent note is desired. This substance is present in several species of Capsicum (Family, Solanaceae). The sensation of pain, accompanied by irritation and inflammation, is due to substance P depletion from sensory (afferent) nerve fibers. These properties are used to study the physiology of pain and the effects as a counterirritant and gastrointestinal stimulant. This substance may be prepared from 3-chloro-2-isopropyltetrahydropyran; biosynthesis from Capsicum frutescens; separation form cis-capsaicin, pelargonic acid vanilamide, and dihydrocapsaicin, reaction of capsaicin.
Chemical Properties N-(4-Hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide has a mild, warm-herbaceous odor and burning, pungent taste (10 ppm). It is used in compounded flavors for sauces where the pungent note is desired.
Chemical Properties Off-White Crystalline Solid
Chemical Properties Crystalline solid, rectangular plates, or scales. Pungent odor and burning taste.
Occurrence The pungent principle in the fruits of various Capsicum species (Solanaceae)
Uses A representative lot is a 5:1 E:Z mixture. It is used as a tool in neurobiological research. Prototype vanilloid receptor agonist. Topical analgesic.
Uses K channel blocker; multiple sclerosis therapy
Uses analgesic (topical), depletes Substance P, neurotoxic
Uses Capsaicin analogue (C175680). It is used as a tool in neurobiological research. Prototype vanilloid receptor agonist. Topical analgesic.
Uses Capsaicin is used in many topical ointments used to relieve the pain of peripheral neuropathy (treatment of pain in the nerve endings near the surface of the skin).
Uses As a tool in neurobiological research.
Indications Capsaicin (Zostrix) is approved for the relief of pain following herpes zoster infection (postherpetic neuralgia). The drug depletes neurons of substance P, an endogenous neuropeptide that may mediate cutaneous pain. It is applied to affected skin after open lesions have healed. Local irritation is common.
Biological Activity Prototypic vanilloid receptor agonist (pEC 50 values are 7.97 and 7.10 at rat and human VR1 receptors respectively). Excites a subset of primary afferent sensory neurons, with subsequent antinociceptive and anti-inflammatory effects. Reversibly inhibits aggregation of platelets. Also available as part of the Vanilloid TRPV1 Receptor Tocriset™ .
Anticancer Research Capsaicin is the major pungent ingredient in red and green chili pepper. It is reportedto induce apoptosis selectively in cancer cells and can suppress the activation ofNF-κB through suppression of NF-κB inhibitor IκBα (Aggarwal and Shishodia 2004). It shows anticancer effects in animal models and suppresses carcinogenesisin colon, skin, lung, tongue, and prostate cancers by altering the metabolism ofcarcinogens. It selectively suppresses the human cancer cell growth of prostate,leukemic, glioma, gastric, and hepatic cancers. It inhibited the tumorigenesis linkedand IL-6-induced activation of STAT-3 and STAT3-regulated gene products likecyclin D1, Bcl-2, Bcl-xL, survivin, and VGEF. It arrests cells in G1 phase andinduces apoptosis (Aggarwal et al. 2008; Clark and Lee 2016).
Chemical Synthesis From 3-chloro-2-isopropyltetrahydropyran; biosynthesis from Capsicum frutescens; separation from cis-capsaicin, pelargonic acid vanillamide and dihydrocapsaicin; reaction of capsaicin
Potential Exposure Botanical animal and insect repellent used to repel birds, voles, deer, rabbits, squirrels, insects, and attacking dogs. Capsaicin, which is made from the Capsicum red chili pepper can be used indoors to protect carpets and upholstered furniture, and outdoors to protect fruit and vegetable crops, flowers, ornamental plants, shrubbery, trees, and lawns. It is also used in pepper sprays such as MACE, and as an analgesic in creams, lotions and solid sticks to reduce arthritic, postoperative and neuopathic pain, such as shingles. Capsaicin is obtained by grinding dried, ripe Capsicum frutescens L. chili peppers into a fine powder. The oleoresin is derived by distilling the powder in a solvent and evaporating the solvent. The resulting highly concentrated liquid has little odor but has an extremely pungent taste
Shipping UN2811 Toxic solids, organic, n.o.s., Hazard Class: 6.1; Labels: 6.1-Poisonous materials, Technical Name Required.
Purification Methods Recrystallise capcaicin from pet ether (b 40-60o), or pet ether/Et2O (9:1). Also purify it by chromatography on neutral Al2O3 (grade V) and elute successively with *C6H6, *C6H6/EtOAc (17:3) then *C6H6/EtOAc (7:3), and distil it at 120o/10-5mm, then repeatedly recrystallise the needles from isopropanol (charcoal). [Crombie et al. J Chem Soc 11025 1955, Bennett & Kirby J Chem Soc(C) 442 1968.] It causes pain and is neurotoxic [Bevan & Szolcsanyi Trends in Pharmacol Sci 11 330 1990, Beilstein 13 IV 2588].
Incompatibilities Slowly hydrolyzes in water, releasing ammonia and forming acetate salts.
Waste Disposal Do not discharge into drains or sewers. Dispose of waste material as hazardous waste using a licensed disposal contractor to an approved landfill. Consult with environmental regulatory agencies for guidance on acceptable disposal practices. Incineration with effluent gas scrubbing is recommended. In accordance with 40CFR165, follow recommendations for the disposal of pesticides and pesticide containers. Noncombustible containers should be crushed and buried under more than 40 cm of soil. Must be disposed properly by following package label directions or by contacting your local or federal environmental control agency, or by contacting your regional EPA office
 
 
Capsaicin Preparation Products And Raw materials
 
Raw materials Sodium hydroxide-->Hydrochloric acid-->Tetrahydrofuran-->Thionyl chloride-->Lithium Aluminum Hydride-->Sodium hydride-->Hydroxylamine hydrochloride-->Vanillin-->Trimethyl phosphite-->Methyl 6-bromohexanoate





Capsaicin Herbal Extract CAS No. 404-86-4 Capsaicin





Hunan JK International Trade Corporation / JK BIO-CHEM CO.,LTD is a professional exporter of food/feed additives and food /feed ingredients in China. With years of development, now we are able to provide the following food additives and food ingredients: thickeners, antioxidants, preservatives, vitamins, sweeteners, proteins, acidulants, nutritional supplements, flavours, coenzyme and so on.
Our food additives and food ingredients, especially our Ascorbic Acid (Vitamin C), Acesulfame-K, Aspartame, Citrates, Dextrose, D-Xylose, Erythorbic Acid, Fumaric Acid, Fructose,Maltodextrin, Malic Acid, Monosodium glutamate, Lactic Acid Potassium Sorbate, Sodium Erythorbate, Sodium Cyclamate, Sodium Saccharin, sodium benzoate, Sodium ascorbate, Sorbic Acid, xanthan Gum, Xylitol, Tartaric Acid, I+G, , Vanillin, Sucralose, Stevia and so on, have been exported to more than 60 countries for our good quality products.
Our staff of sales and technical support is available to help you in selecting the right protection for your application as well as to provide you with samples of our products for evaluation. At High Five, we are committed to providing the highest level of customer service, competitive pricing, speedy delivery and a comprehensive, cutting-edge product offering. Our ultimate goal is your satisfaction.





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Specifications can be customized according to your application.

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We can provide free samples under 2Kg(not including freight charge).

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Our products are chemical synthesis got from underground brine, which is available for a variety of usage. Our products are high purity with good quality, and the price is based on different specification and quantity.

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Our product's shelf life is 2 years, which is based on dry and ventilated storage.

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