Keywords

• 404-86-4 on hot selling
• Capsaicin low price
• Chili pepper extract Capsaicin 404-86-4

Quick Details

• ProName: 404-86-4 on hot selling Capsaicin low...
• 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

404-86-4 on hot selling Capsaicin  low price Chili pepper extract Capsaicin 404-86-4

Capsaicin, the main pungent ingredient in 'hot' chilli peppers, is a TRPV1 agonist with EC50 of 0.29±0.05 μM in HEK293 cells, which elicits a sensation of burning pain by selectively activating sensory neurons that convey information about noxious stimuli to the central nervous system, it may used as a pain therapy by the long-lasting and inhibitory effects on persistent pain. Capsaicin has antioxidant activity , it is more effective than melatonin in suppressing the formation of lipid hydroperoxides, it also reduces anxiety-like behaviours in rats and may be an admissible drug candidate for treating endometriosis.

These Capsaicin Crystals 95% are processed under the regulated temperature-pressure conditions with the implication of modern methodologies at our sophisticated premises. The provided crystals are demanded during preparation of various food items, pain relievers, lotions and various other products. These Capsaicin Crystals 95% are known for their purity, freshness, longer shelf life and effectiveness.

Capsaicin selectively binds to a protein known as TRPV1, which resides on the membranes of pain- and heat-sensing neurons. TRPV1 is a heat-activated calcium channel, with a threshold to open between 37°C and 45°C (37°C is normal body temperature). When capsaicin binds to TRPV1, it causes the channel to lower its opening threshold, thereby opening it at temperatures less than the body's temperature, which is why capsaicin is linked to the sensation of heat. As mentioned earlier, prolonged activation of these neurons by capsaicin depletes presynaptic substance P, one of the body's neurotransmitters for pain and heat, and prevents reaccumulation. Neurons that do not contain TRPV1 are unaffected; this causes extended numbness following surgery, and the patient does not feel pain as the capsaicin is applied under anesthesia.

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