Keywords

• Buy 404-86-4
• High Purity Chili pepper extract Capsaicin
• 404-86-4 in stock

Quick Details

• ProName: Buy 404-86-4 High Purity Chili pepper ...
• CasNo: 404-86-4
• Molecular Formula: C18H27NO3
• Appearance: White fine powder
• Application: Weight management; Feed grade; pesti...
• DeliveryTime: 3-5 working days to shipping
• PackAge: aluminized paper
• Port: Shanghai, Guangzhou, HongKong
• ProductionCapacity: 10000 Kilogram/Month
• Purity: 99% MIN
• Storage: Cold Dry avoid light storage
• Transportation: Sea, Air and Express
• LimitNum: 1 Kilogram
• Plant of Origin: Chili Pepper
• Testing Method: TLC/HPLC
• Product Ecification: 98%
• Heavy Metal: NMT 10 ppm
• Voluntary Standards: CP
• MOQ: 1kg
• Sample: Available
• Molecular Weight: 305.41
• CAS: 404-86-4
• Molecular Formula: C18H27NO3
• Application: weight loss
• Latin Name: Capsicum annuum Linn.
• part used: fruit

Superiority

Buy 404-86-4 High Purity Chili pepper extract Capsaicin 404-86-4 in stock

Capsaicin is a naturally occurring substance that is responsible for the burning, pungent sensation associated with the ingestion of hot peppers from the Capsicum genus. The effect elicited by these peppers is at the origin of the name Capsicum, which derives from the Greek kapto, meaning “to bite”.

Capsaicin analogue (C175680). It is used as a tool in neurobiological research. Prototype vanilloid receptor agonist. Topical analgesic.

Hot peppers are a native plant from the American tropics and their use can be traced back to the Aztec and Inca civilizations. The Aztecs named them “chilies” and used them for culinary purposes. After discovery of the New World, chili pods were introduced in Europe and their cultivation expanded to other parts of the globe. Nowadays, hot peppers are found in nearly every country and are an important part of the culinary tradition of many different cultures.
The active component of chili peppers was initially isolated by J. C. Thresh in 1846. The compound was named “capsaicin” and its chemical structure was later determined by E. K. Nelson in 1919. The complete chemical synthesis of 8-methyl-N- vanillyl-6-nonenamide (capsaicin’s IUPAC* name) was reported in 1930 by Spath &Darling. In the 1960’s, Japanese investigators identified additional substances from Capsicum extracts with similar chemical and pharmacological properties that were termed “capsaicinoids”. Currently, this family of chemical analogues includes both natural (homodihydrocapsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin and capsaicin) and synthetic (nonivamide) members.

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