| Identification | Back Directory | [Name]
Capsaicin beta-D-Glucopyranoside | [CAS]
153409-16-6 | [Synonyms]
Capsaicin &beta
Capsaicin β-D-Glucopyranoside
Capsaicin β-D-Glucopyranoside
Capsaicin beta-D-Glucopyranoside
-D-Glucopyranoside
Capsaicin β-D-Glucopyranoside >
6-Nonenamide, N-[[4-(β-D-glucopyranosyloxy)-3-methoxyphenyl]methyl]-8-methyl-, (6E)- | [Molecular Formula]
C24H37NO8 | [MDL Number]
MFCD22124716 | [MOL File]
153409-16-6.mol | [Molecular Weight]
467.552 |
| Chemical Properties | Back Directory | [Boiling point ]
709.4±60.0 °C(Predicted) | [density ]
1.224±0.06 g/cm3(Predicted) | [storage temp. ]
<0°C | [form ]
powder to crystal | [pka]
12.81±0.70(Predicted) | [color ]
White to Almost white |
| Hazard Information | Back Directory | [Uses]
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]. | [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. DOI:10.1021/jf0607720
[2] Sharma SK, et al. Mechanisms and clinical uses of capsaicin. Eur J Pharmacol. 2013;720(1-3):55-62. DOI:10.1016/j.ejphar.2013.10.053 |
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