Home >> Research Area >>Natural Products>>Alkaloids>> Nordihydrocapsaicin

Nordihydrocapsaicin

CAS# 28789-35-7

Nordihydrocapsaicin

Catalog No. BCN2387----Order now to get a substantial discount!

Product Name & Size Price Stock
Nordihydrocapsaicin: 5mg $213 In Stock
Nordihydrocapsaicin: 10mg Please Inquire In Stock
Nordihydrocapsaicin: 20mg Please Inquire Please Inquire
Nordihydrocapsaicin: 50mg Please Inquire Please Inquire
Nordihydrocapsaicin: 100mg Please Inquire Please Inquire
Nordihydrocapsaicin: 200mg Please Inquire Please Inquire
Nordihydrocapsaicin: 500mg Please Inquire Please Inquire
Nordihydrocapsaicin: 1000mg Please Inquire Please Inquire

Quality Control of Nordihydrocapsaicin

Number of papers citing our products

Chemical structure

Nordihydrocapsaicin

3D structure

Chemical Properties of Nordihydrocapsaicin

Cas No. 28789-35-7 SDF Download SDF
PubChem ID 168836 Appearance White powder
Formula C17H27NO3 M.Wt 293.40
Type of Compound Alkaloids Storage Desiccate at -20°C
Synonyms 7-Methyl N-vanillyloctanamide
Solubility Soluble in Chloroform,Dichloromethane,Ethyl Acetate,DMSO,Acetone,etc.
Chemical Name N-[(4-hydroxy-3-methoxyphenyl)methyl]-7-methyloctanamide
SMILES CC(C)CCCCCC(=O)NCC1=CC(=C(C=C1)O)OC
Standard InChIKey VQEONGKQWIFHMN-UHFFFAOYSA-N
Standard InChI InChI=1S/C17H27NO3/c1-13(2)7-5-4-6-8-17(20)18-12-14-9-10-15(19)16(11-14)21-3/h9-11,13,19H,4-8,12H2,1-3H3,(H,18,20)
General tips For obtaining a higher solubility , please warm the tube at 37 ℃ and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20℃ for several months.
We recommend that you prepare and use the solution on the same day. However, if the test schedule requires, the stock solutions can be prepared in advance, and the stock solution must be sealed and stored below -20℃. In general, the stock solution can be kept for several months.
Before use, we recommend that you leave the vial at room temperature for at least an hour before opening it.
About Packaging 1. The packaging of the product may be reversed during transportation, cause the high purity compounds to adhere to the neck or cap of the vial.Take the vail out of its packaging and shake gently until the compounds fall to the bottom of the vial.
2. For liquid products, please centrifuge at 500xg to gather the liquid to the bottom of the vial.
3. Try to avoid loss or contamination during the experiment.
Shipping Condition Packaging according to customer requirements(5mg, 10mg, 20mg and more). Ship via FedEx, DHL, UPS, EMS or other couriers with RT, or blue ice upon request.

Source of Nordihydrocapsaicin

The fruits of Capsicum annuum L.

Biological Activity of Nordihydrocapsaicin

DescriptionCapsaicin and dihydrocapsaicin are the major active components in pepper spray products, which are widely used for law enforcement and self-protection, they has cytotoxicity, they induces p53 protein and G1 phase cell cycle arrest. Dihydrocapsaicin induces hypothermia and substance P depletion, it or radiolabelled dihydrocapsaicin, may be a useful tool for investigating the mechanisms by which capsaicin alters thermoregulation and primary afferent neuron function.Capsaicin and dihydrocapsaicin have effect on in vitro blood coagulation and platelet aggregation.
Targetsp53 | Autophagy
In vitro

Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.).[Pubmed: 24491721]

Food Chem. 2014 Jun 15;153:200-6.


METHODS AND RESULTS:
The evolution of total capsaicinoids and the individual contents of the five major capsaicinoids: Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin present in the Cayenne pepper (Capsicum annuum L.), during fruit ripening, has been established. Capsaicinoids begin to accumulate gradually in the peppers from the beginning of its development up to a maximum concentration (1,789 μmol/Kg FW). From this time there is initially a sharp decrease in the total capsaicinoid content (32%), followed by a gradual decrease until day 80 of ripening. The two major capsaicinoids present in the Cayenne pepper are capsaicin and dihydrocapsaicin, which represent between 79% and 90%, respectively, of total capsaicinoids depending on fruit ripening.
CONCLUSIONS:
The relative content of capsaicin differs from the evolution of the other four capsaicinoids studied.

Glycosylation of capsaicin and 8-nordihydrocapsaicin by cultured cells of Catharanthus roseus.[Pubmed: 17449077]

Phytochemistry. 2007 May;68(10):1391-6.


METHODS AND RESULTS:
The glycosylation of capsaicin and 8-Nordihydrocapsaicin was investigated using cultured cells of Catharanthus roseus. In addition to capsaicin 4-O-beta-d-glucopyranoside (170 microg/g fr. wt of cells), the biotransformation products, capsaicin 4-O-(6-O-beta-D-xylopyranosyl)-beta-D-glucopyranoside (116 microg/g fr. wt of cells) and capsaicin 4-O-(6-O-alpha-L-arabinopyranosyl)-beta-D-glucopyranoside (83 microg/g fr. wt of cells), were isolated from the cell suspension after three days of incubation with capsaicin. Two other compounds, 8-Nordihydrocapsaicin 4-O-(6-O-beta-D-xylopyranosyl)-beta-D-glucopyranoside (171 microg/g fr. wt of cells) and 8-Nordihydrocapsaicin 4-O-(6-O-alpha-L-arabinopyranosyl)-beta-D-glucopyranoside (122 microg/g fr. wt of cells), together with the known 8-Nordihydrocapsaicin 4-O-beta-D-glucopyranoside (204 microg/g fr. wt of cells) were also isolated from the cell suspension after incubation with 8-Nordihydrocapsaicin.

Nordihydrocapsaicin Dilution Calculator

Concentration (start)
x
Volume (start)
=
Concentration (final)
x
Volume (final)
 
 
 
C1
V1
C2
V2

calculate

Nordihydrocapsaicin Molarity Calculator

Mass
=
Concentration
x
Volume
x
MW*
 
 
 
g/mol

calculate

Preparing Stock Solutions of Nordihydrocapsaicin

1 mg 5 mg 10 mg 20 mg 25 mg
1 mM 3.4083 mL 17.0416 mL 34.0832 mL 68.1663 mL 85.2079 mL
5 mM 0.6817 mL 3.4083 mL 6.8166 mL 13.6333 mL 17.0416 mL
10 mM 0.3408 mL 1.7042 mL 3.4083 mL 6.8166 mL 8.5208 mL
50 mM 0.0682 mL 0.3408 mL 0.6817 mL 1.3633 mL 1.7042 mL
100 mM 0.0341 mL 0.1704 mL 0.3408 mL 0.6817 mL 0.8521 mL
* Note: If you are in the process of experiment, it's necessary to make the dilution ratios of the samples. The dilution data above is only for reference. Normally, it's can get a better solubility within lower of Concentrations.

Organizitions Citing Our Products recently

 
 
 

Calcutta University

University of Minnesota

University of Maryland School of Medicine

University of Illinois at Chicago

The Ohio State University

University of Zurich

Harvard University

Colorado State University

Auburn University

Yale University

Worcester Polytechnic Institute

Washington State University

Stanford University

University of Leipzig

Universidade da Beira Interior

The Institute of Cancer Research

Heidelberg University

University of Amsterdam

University of Auckland
TsingHua University
TsingHua University
The University of Michigan
The University of Michigan
Miami University
Miami University
DRURY University
DRURY University
Jilin University
Jilin University
Fudan University
Fudan University
Wuhan University
Wuhan University
Sun Yat-sen University
Sun Yat-sen University
Universite de Paris
Universite de Paris
Deemed University
Deemed University
Auckland University
Auckland University
The University of Tokyo
The University of Tokyo
Korea University
Korea University
Featured Products
New Products
 

References on Nordihydrocapsaicin

Glycosylation of capsaicin and 8-nordihydrocapsaicin by cultured cells of Catharanthus roseus.[Pubmed:17449077]

Phytochemistry. 2007 May;68(10):1391-6.

The glycosylation of capsaicin and 8-Nordihydrocapsaicin was investigated using cultured cells of Catharanthus roseus. In addition to capsaicin 4-O-beta-d-glucopyranoside (170 microg/g fr. wt of cells), the biotransformation products, capsaicin 4-O-(6-O-beta-D-xylopyranosyl)-beta-D-glucopyranoside (116 microg/g fr. wt of cells) and capsaicin 4-O-(6-O-alpha-L-arabinopyranosyl)-beta-D-glucopyranoside (83 microg/g fr. wt of cells), were isolated from the cell suspension after three days of incubation with capsaicin. Two other compounds, 8-Nordihydrocapsaicin 4-O-(6-O-beta-D-xylopyranosyl)-beta-D-glucopyranoside (171 microg/g fr. wt of cells) and 8-Nordihydrocapsaicin 4-O-(6-O-alpha-L-arabinopyranosyl)-beta-D-glucopyranoside (122 microg/g fr. wt of cells), together with the known 8-Nordihydrocapsaicin 4-O-beta-D-glucopyranoside (204 microg/g fr. wt of cells) were also isolated from the cell suspension after incubation with 8-Nordihydrocapsaicin.

Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.).[Pubmed:24491721]

Food Chem. 2014 Jun 15;153:200-6.

The evolution of total capsaicinoids and the individual contents of the five major capsaicinoids: Nordihydrocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin present in the Cayenne pepper (Capsicum annuum L.), during fruit ripening, has been established. Capsaicinoids begin to accumulate gradually in the peppers from the beginning of its development up to a maximum concentration (1,789 mumol/Kg FW). From this time there is initially a sharp decrease in the total capsaicinoid content (32%), followed by a gradual decrease until day 80 of ripening. The two major capsaicinoids present in the Cayenne pepper are capsaicin and dihydrocapsaicin, which represent between 79% and 90%, respectively, of total capsaicinoids depending on fruit ripening. The relative content of capsaicin differs from the evolution of the other four capsaicinoids studied.

Description

Nordihydrocapsaicin is a capsaicinoid analog and congener of capsaicin in chili peppers.

Keywords:

Nordihydrocapsaicin,28789-35-7,7-Methyl N-vanillyloctanamide,Natural Products, buy Nordihydrocapsaicin , Nordihydrocapsaicin supplier , purchase Nordihydrocapsaicin , Nordihydrocapsaicin cost , Nordihydrocapsaicin manufacturer , order Nordihydrocapsaicin , high purity Nordihydrocapsaicin

Online Inquiry for:

      Fill out the information below

      • Size:Qty: - +

      * Required Fields

                                      Result: