4-Hydroxy-3-methoxybenzylamine hydrochloride
4-Hydroxy-3-methoxybenzylamine hydrochloride structure
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Common Name | 4-Hydroxy-3-methoxybenzylamine hydrochloride | ||
|---|---|---|---|---|
| CAS Number | 7149-10-2 | Molecular Weight | 189.64 | |
| Density | N/A | Boiling Point | 292.9ºC at 760 mmHg | |
| Molecular Formula | C8H12ClNO2 | Melting Point | 219-221 °C (dec.)(lit.) | |
| MSDS | Chinese USA | Flash Point | 130.9ºC | |
| Symbol |
GHS07 |
Signal Word | Warning | |
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Inhibition by capsaicin and its related vanilloids of compound action potentials in frog sciatic nerves.
Life Sci. 92(6-7) , 368-78, (2013) Although capsaicin not only activates transient receptor potential vanilloid-1 (TRPV1) channels but also inhibits nerve conduction, the latter action has not yet been fully examined. The purpose of the present study was to know whether various vanilloids have... |
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Synthesis of stable isotope-labeled precursors for the biosyntheses of capsaicinoids, capsinoids, and capsiconinoids.
Biosci. Biotechnol. Biochem. 75(8) , 1611-4, (2011) Stable isotope-labeled precursors were synthesized for an analysis by liquid chromatography-tandem mass spectrometry (LC-MS/MS) to elucidate the biosynthetic flow of capsaicinoids, capsinoids, and capsiconinoids. [1'-(13)C][5-(2)H]-Vanillin was prepared by th... |
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Functional loss of pAMT results in biosynthesis of capsinoids, capsaicinoid analogs, in Capsicum annuum cv. CH-19 Sweet.
Plant J. 59(6) , 953-61, (2009) Capsaicinoids are responsible for the spicy flavor of pungent peppers (Capsicum). The cultivar CH-19 Sweet is a non-pungent pepper mutant derived from a pungent pepper strain, Capsicum annuum CH-19. CH-19 Sweet biosynthesizes capsaicinoid analogs, capsinoids.... |
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Valine pathway is more crucial than phenyl propanoid pathway in regulating capsaicin biosynthesis in Capsicum frutescens mill.
J. Agric. Food Chem. 54(18) , 6660-6, (2006) Capsaicin, a pungency factor alkaloid of Capsicum fruits, is biosynthesized by enzymatic condensation of vanillylamine, a phenyl propanoid intermediate, and 8-methyl-nonenoic acid, a fatty acid derivative from the leucine/valine pathway by capsaicin synthase.... |
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Utilization of capsaicin and vanillylamine as growth substrates by Capsicum (hot pepper)-associated bacteria.
Environ. Microbiol. 8(3) , 560-5, (2006) Capsaicin contributes to the organoleptic attributes of hot peppers. Here, we show that capsaicin is utilized as a growth nutrient by certain bacteria. Enrichment cultures utilizing capsaicin were successfully initiated using Capsicum-derived plant material o... |
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Functional validation of Capsicum frutescens aminotransferase gene involved in vanillylamine biosynthesis using Agrobacterium mediated genetic transformation studies in Nicotiana tabacum and Capsicum frutescens calli cultures.
Plant Sci. 195 , 96-105, (2012) Capsaicinoid biosynthesis involves the participation of two substrates viz. vanillylamine and C(9)-C(11) fatty acid moieties. Vanillylamine which is a derivative of vanillin is synthesized through a transaminase reaction in the phenylpropanoid pathway of caps... |