Dihydrocapsaicin
90%
- Product Code: 63985
Alias:
Dihydrocapsaicin; N-(4-hydroxy-3-methoxybenzyl)-8-methylnonanamide
CAS:
19408-84-5
| Molecular Weight: | 307.43 g./mol | Molecular Formula: | C₁₈H₂₉NO₃ |
|---|---|---|---|
| EC Number: | MDL Number: | MFCD00057794 | |
| Melting Point: | 62-65 °C(lit.) | Boiling Point: | |
| Density: | Storage Condition: | 2~8°C |
Product Description:
Dihydrocapsaicin is primarily used in the pharmaceutical and food industries due to its bioactive properties. In medicine, it is utilized in topical pain relief formulations, such as creams and patches, to alleviate muscle and joint pain by targeting the body's pain receptors. It is also studied for its potential anti-inflammatory and antioxidant effects, which could contribute to therapeutic applications in chronic conditions. In the food industry, it serves as a flavoring agent, adding pungency and heat to various products, similar to capsaicin but with a slightly different sensory profile. Additionally, it is being researched for its role in weight management and metabolic health due to its thermogenic properties.
Product Specification:
| Test | Specification |
|---|---|
| CARBONELEMENTAL ANALYSIS | 68-73 |
| NITROGENELEMENTAL ANALYSIS | 4.3-4.8 |
| PURITYHPLC | 90-100 |
| APPEARANCE | White to off-white powder |
| INFRARED SPECTRUM | Conforms to Structure |
| NMR SPECTRUM | Conforms to Structure |
| SOLUBILITY IN CHLOROFORM | CLEAR COLORLESS TO LIGHT YELLOW SOLUTION,50MG/ML |
Sizes / Availability / Pricing:
| Size (g) | Availability | Price | Quantity |
|---|---|---|---|
| 0.025 | 10-20 days | ฿5,460.00 |
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| 0.100 | 10-20 days | ฿12,160.00 |
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| 0.500 | 10-20 days | ฿39,800.00 |
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Dihydrocapsaicin
Dihydrocapsaicin is primarily used in the pharmaceutical and food industries due to its bioactive properties. In medicine, it is utilized in topical pain relief formulations, such as creams and patches, to alleviate muscle and joint pain by targeting the body's pain receptors. It is also studied for its potential anti-inflammatory and antioxidant effects, which could contribute to therapeutic applications in chronic conditions. In the food industry, it serves as a flavoring agent, adding pungency and heat to various products, similar to capsaicin but with a slightly different sensory profile. Additionally, it is being researched for its role in weight management and metabolic health due to its thermogenic properties.
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