• Product NameCapsaicin
• Brief DescriptionInhibitors
• Purification98.00%
• Biological ActivityCapsaicin is an active component of chili peppers. It selectively binds to TRPV1 which is a heat-activated calcium channel. Capsaicin causes the channel to open below 37 ˚C This is why capsaicin is linked to the sensation of heat.
• Target NameTRP/TRPV Channel agonist
• CAS No. 404-86-4
• Calculated MW 305.41
• Formulation C18H27NO3
• Storage 3 years -20˚C powder;2 years -80˚C in solvent;

• Research Area:Nervous system
  SMILES:CC(C)/C=C/CCCCC(=O)NCC1=CC(=C(C=C1)O)OC
  Pathways:Membrane transporter/Ion channel
  Receptor:hTRPV1( in HEK293 cell)
  Boling pt:210-220 C
  Melting pt:62-65C
  Solubility:DMSO: 44 mg/mL
  Appearance:White Powder
  Remark:For obtaining a higher solubility , please warm the tube at 37 ˚C and shake it in the ultrasonic bath for a while.Stock solution can be stored below -20 ˚C for several month.

1. Shaqura M, et al. Neuropharmacology. 2014 Oct;85:142-50.

• Flow Cytometry (FCM) General Protocol
• Immunofluorescence(IC)
• Immunohistochemistry(Polymer)
• Western Blotting