Dihydrocapsaicin Chemical Properties

Melting point:

62-65 °C(lit.)

Boiling point:

497.4±35.0 °C(Predicted)

Density 

1.026±0.06 g/cm3(Predicted)

storage temp. 

Sealed in dry,2-8°C

solubility 

H₂O: insoluble

pka

9.76±0.20(Predicted)

form 

White to off-white solid.

color 

White to off-white

BRN 

2815150

InChIKey

XJQPQKLURWNAAH-UHFFFAOYSA-N

LogP

3.556 (est)

CAS DataBase Reference

19408-84-5(CAS DataBase Reference)

EPA Substance Registry System

Dihydrocapsaicin (19408-84-5)

Safety Information

Hazard Codes 

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

F 

10-21

HazardClass 

6.1(a)

PackingGroup 

II

HS Code 

29399990

MSDS

• Language:English Provider:SigmaAldrich

Dihydrocapsaicin Usage And Synthesis

Description

Dihydrocapsaicin is a terpene alkaloid that has been found in Capsicum and has diverse biological activities. It is active against E. faecalis, B. subtilis, S. aureus, P. aeruginosa, K. pneumoniae, E. coli, and C. albicans (MICs = 0.6-10 μg/ml). Dihydrocapsaicin scavenges DPPH and ABTS radicals in cell-free assays. It increases LC3-II, a marker of autophagy, and catalase levels and reduces reactive oxygen species (ROS) production in normal WI38 lung fibroblasts and H1299, but not A549 or H460, lung cancer cells when used at a concentration of 200 μM. Dihydrocapsaicin is an agonist of transient receptor potential vanilloid 1 (TRPV1) and inhibits NETosis induced by phorbol 12-myristate 13-acetate (TPA; ) in isolated human neutrophils. It induces cortical and systemic hypothermia and reduces infarct volume in a rat model of ischemia-reperfusion injury induced by middle cerebral artery occlusion (MCAO) when administered at a dose of 0.5 mg/kg, i.p.

Chemical Properties

White Solid

Uses

Dihydrocapsaicin has been used as a reference standard for the identification of dihydrocapsaicin in blood and tissue samples by high performance liquid chromatography (HPLC) combined with tandem mass spectrometry (MS) and in tomato-based salsas by enzyme immunoassay (EIA) and LC with fluorescent detection.
It may be used as a reference standard for the determination of dihydrocapsaicin in Capsicum fruit samples by HPLC equipped with a Surveyor photodiode array (PDA) detector and in rat plasma by HPLC-triple quadrupole MS with electrospray ionization (ESI) in selected reaction monitoring (SRM) mode.

Uses

Capsaicin (C175680) analog. A VR1 vaniloid receptor agonist.

Definition

ChEBI: Dihydrocapsaicin is a capsaicinoid.

General Description

Dihydrocapsaicin belongs to the capsaicinoid group of compounds which are responsible for the pungency of capsicum fruits.

Biochem/physiol Actions

VR1 vanilloid receptor agonist.

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