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    Capsaicin
    Information
    CAS No. 404-86-4 Price $50 / 20mg
    Catalog No.CFN99917Purity>=98%
    Molecular Weight305.42Type of CompoundAlkaloids
    FormulaC18H27NO3Physical DescriptionWhite powder
    Download Manual    COA    MSDSSimilar structuralComparison (Web)
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    Biological Activity
    Description: 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.
    Targets: Akt | PI3K | mTOR | Autophagy | TRPV1
    In vitro:
    PLoS One. 2015 May 1;10(5):e0121538.
    Capsaicin Enhances the Drug Sensitivity of Cholangiocarcinoma through the Inhibition of Chemotherapeutic-Induced Autophagy.[Pubmed: 25933112]
    Cholangiocarcinoma (CCA), a devastating cancer with a poor prognosis, is resistant to the currently available chemotherapeutic agents. Capsaicin, the major pungent ingredient found in hot red chili peppers of the genus Capsicum, suppresses the growth of several malignant cell lines. Our aims were to investigate the role and mechanism of Capsaicin with respect to the sensitivity of CCA cells to chemotherapeutic agents.
    METHODS AND RESULTS:
    The effect of Capsaicin on CCA tumor sensitivity to 5-fluorouracil (5-FU) was assessed in vitro in CCA cells and in vivo in a xenograft model. The drug sensitivity of QBC939 to 5-FU was significantly enhanced by Capsaicin compared with either agent alone. In addition, the combination of Capsaicin with 5-FU was synergistic, with a combination index (CI) < 1, and the combined treatment also suppressed tumor growth in the CCA xenograft to a greater extent than 5-FU alone. Further investigation revealed that the autophagy induced by 5-FU was inhibited by Capsaicin. Moreover, the decrease in AKT and S6 phosphorylation induced by 5-FU was effectively reversed by Capsaicin, indicating that Capsaicin inhibits 5-FU-induced autophagy by activating the phosphoinositide 3-kinase (PI3K)/protein kinase B (AKT)/mammalian target of rapamycin (mTOR) pathway in CCA cells.
    CONCLUSIONS:
    Taken together, these results demonstrate that Capsaicin may be a useful adjunct therapy to improve chemosensitivity in CCA. This effect likely occurs via PI3K/AKT/mTOR pathway activation, suggesting a promising strategy for the development of combination drugs for CCA.
    Gynecol Obstet Invest. 2008;66(1):59-62.
    Capsaicin inhibits proliferation of endometriotic cells in vitro.[Pubmed: 18391504 ]
    Treatment of immortalized stromal-like and epithelial-like endometriotic cells with Capsaicin resulted in inhibition of proliferation in a concentration-dependent manner. In addition, endometriotic cells are more sensitive to Capsaicin treatment than immortalized endometrial cells, suggesting that Capsaicin may be an admissible drug candidate for treating endometriosis.
    In vivo:
    Mol Pain. 2015 Apr 22;11(1):22.
    Experimental evidence for alleviating nociceptive hypersensitivity by single application of capsaicin.[Pubmed: 25896608]
    The single application of high-concentration of Capsaicin has been used as an analgesic therapy of persistent pain. However, its effectiveness and underlying mechanisms remain to be further evaluated with experimental approaches.
    METHODS AND RESULTS:
    The present study provided evidence showing that the single application of Capsaicin dose-dependently alleviated nociceptive hypersensitivity, and reduced the action potential firing in small-diameter neurons of the dorsal root ganglia (DRG) in rats and mice. Pre-treatment with Capsaicin reduced formalin-induced acute nocifensive behavior after a brief hyperalgesia in rats and mice. The inhibitory effects of Capsaicin were calcium-dependent, and mediated by the Capsaicin receptor (transient receptor potential vanilloid type-1). We further found that Capsaicin exerted inhibitory effects on the persistent nociceptive hypersensitivity induced by peripheral inflammation and nerve injury.
    CONCLUSIONS:
    Thus, these results support the long-lasting and inhibitory effects of topical Capsaicin on persistent pain, and the clinic use of Capsaicin as a pain therapy.
    Capsaicin Description
    Source: The fruits of Capsicum annuum L.
    Solvent: Chloroform, Dichloromethane, Ethyl Acetate, DMSO, Acetone, etc.
    Storage: Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to 24 months(2-8C).

    Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.

    Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com

    After receiving: The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
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    Recently, ChemFaces products have been cited in many studies from excellent and top scientific journals

    Cell. 2018 Jan 11;172(1-2):249-261.e12.
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    Calculate Dilution Ratios(Only for Reference)
    1 mg 5 mg 10 mg 20 mg 25 mg
    1 mM 3.2742 mL 16.3709 mL 32.7418 mL 65.4836 mL 81.8545 mL
    5 mM 0.6548 mL 3.2742 mL 6.5484 mL 13.0967 mL 16.3709 mL
    10 mM 0.3274 mL 1.6371 mL 3.2742 mL 6.5484 mL 8.1854 mL
    50 mM 0.0655 mL 0.3274 mL 0.6548 mL 1.3097 mL 1.6371 mL
    100 mM 0.0327 mL 0.1637 mL 0.3274 mL 0.6548 mL 0.8185 mL
    * Note: If you are in the process of experiment, it's need to make the dilution ratios of the samples. The dilution data of the sheet for your reference. Normally, it's can get a better solubility within lower of Concentrations.
    Protocol
    Kinase Assay:
    Nature, 1997, 389(6653):816-24.
    The capsaicin receptor.[Reference: WebLink]
    Capsaicin, the main pungent ingredient in 'hot' chilli peppers, elicits a s ensation of burning pain by selectively activating sensory neurons that con vey information about noxious stimuli to the central nervous system.
    METHODS AND RESULTS:
    We hav e used an expression cloning strategy based on calcium influx to Isolate a functional cDNA encoding a Capsaicin receptor from sensory neurons. This re ceptor is a non-selective cation channel that is structurally related to me mbers of the TRP family of ion channels.
    CONCLUSIONS:
    The cloned Capsaicin receptor Is a lso activated by increases in temperature In the noxious range, suggesting that it functions as a transducer of painful thermal stimuli in vivo.
    Animal Research:
    Arch Oral Biol. 2015 Mar 28;60(7):989-997.
    Anxiolytic efficacy of repeated oral capsaicin in rats with partial aberration of oral sensory relay to brain.[Pubmed: 25874812]
    This study was conducted to examine if taste over load with oral Capsaicin improves the adverse behavioural effects induced by partial aberration of oral sensory relays to brain with bilateral transections of the lingual and chorda tympani nerves.
    METHODS AND RESULTS:
    Male Sprague-Dawley rats received daily 1ml of 0.02% Capsaicin or water drop by drop into the oral cavity following the bilateral transections of the lingual and chorda tympani nerves. Rats were subjected to ambulatory activity, elevated plus maze and forced swim tests after 11th, 14th and 17th daily administration of Capsaicin or water, respectively. The basal and stress-induced plasma corticosterone levels were examined after the end of behavioural tests. Ambulatory counts, distance travelled, centre zone activities and rearing were increased, and rostral grooming decreased, during the activity test in Capsaicin treated rats. Behavioural scores of Capsaicin rats during elevated plus maze test did not differ from control rats. Immobility during the swim test was decreased in Capsaicin rats with near significance (P=0.0547). Repeated oral Capsaicin increased both the basal level and stress-induced elevation of plasma corticosterone in rats with bilateral transections of the lingual and chorda tympani nerves.
    CONCLUSIONS:
    It is concluded that repeated oral administration of Capsaicin reduces anxiety-like behaviours in rats that received bilateral transections of the lingual and chorda tympani nerves, and that the increased corticosterone response, possibly modulating the hippocampal neural plasticity, may be implicated in the anxiolytic efficacy of oral Capsaicin.
    Structure Identification:
    J Agric Food Chem. 1999 Jul;47(7):2563-70.
    Quantitative HPLC determination of the antioxidant activity of capsaicin on the formation of lipid hydroperoxides of linoleic acid: a comparative study against BHT and melatonin.[Pubmed: 10552527]
    The antioxidant activity of Capsaicin, as compared to BHT and melatonin, was determined by the direct measurement of lipid hydroperoxides formed upon linoleic acid autoxidation initiated by AIBN.
    METHODS AND RESULTS:
    The formation of four isomeric lipid hydroperoxides was detected after reverse-phase HPLC separation. Data from three detectors, UV absorption, glassy carbon electrode electrochemical detection, and postcolumn chemiluminescence using luminol, were compared. Capsaicin was more effective than melatonin in suppressing the formation of lipid hydroperoxides but not as effective as BHT.
    CONCLUSIONS:
    The formation of Capsaicin and BHT dimers was observed during oxidation, and the dimers were characterized using APCI MS(n).