Capsaicin β-D-glucopyranoside

Names

[ Name ]:
Capsaicin β-D-glucopyranoside

[Synonym ]:
Capsaicin β-D-Glucopyranoside
6-Nonenamide, N-[[4-(β-D-glucopyranosyloxy)-3-methoxyphenyl]methyl]-8-methyl-, (6E)-
(6E)-N-[4-(β-D-Glucopyranosyloxy)-3-methoxybenzyl]-8-methyl-6-nonenamide

Biological Activity

[Description]:

Capsaicin β-D-glucopyranoside is a glucoside converted by Capsaicin. Capsaicin is the active ingredient of chili peppers and gives them the characteristic pungent flavor[1][2].

[Related Catalog]:

Research Areas >> Others

Signaling Pathways >> Others >> Others

[References]

[1]. Higashiguchi F, et al. Purification and structure determination of glucosides of capsaicin and dihydrocapsaicin from various Capsicum fruits. J Agric Food Chem. 2006;54(16):5948-5953.

[2]. Sharma SK, et al. Mechanisms and clinical uses of capsaicin. Eur J Pharmacol. 2013;720(1-3):55-62.

Chemical & Physical Properties

[ Density]:
1.2±0.1 g/cm3

[ Boiling Point ]:
709.4±60.0 °C at 760 mmHg

[ Molecular Formula ]:
C₂₄H₃₇NO₈

[ Molecular Weight ]:
467.552

[ Flash Point ]:
382.9±32.9 °C

[ Exact Mass ]:
467.251923

[ PSA ]:
141.20000

[ LogP ]:
1.10

[ Vapour Pressure ]:
0.0±2.4 mmHg at 25°C

[ Index of Refraction ]:
1.560

MSDS

Click to get detail MSDS

Related Compounds

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