CAS 17514-11-3

methylcapsaicin

Description:

Methylcapsaicin is a chemical compound that belongs to the capsaicinoid family, which are the active components responsible for the heat in chili peppers. It is structurally related to capsaicin, the primary pungent compound found in these peppers. Methylcapsaicin is characterized by its ability to activate the TRPV1 receptor, which is responsible for the sensation of heat and pain in the body. This compound is typically a colorless to pale yellow liquid and is known for its strong spicy flavor and pungency. It has applications in food flavoring, as well as in topical analgesics due to its pain-relieving properties. Methylcapsaicin is also studied for its potential health benefits, including anti-inflammatory and antioxidant effects. Its solubility in organic solvents and low solubility in water are notable physical properties. As with other capsaicinoids, caution is advised when handling methylcapsaicin, as it can cause irritation to the skin and mucous membranes.

Formula: C₁₉H₂₉NO₃

InChI: InChI=1/C19H29NO3/c1-14(2)8-6-5-7-9-15(3)19(22)20-13-16-10-11-17(21)18(12-16)23-4/h6,8,10-12,14-15,21H,5,7,9,13H2,1-4H3,(H,20,22)/b8-6+

Synonyms:

• 6-Nonenamide, N-((3,4-dimethoxyphenyl)methyl)-8-methyl-, (E)-
• (6E)-N-(4-hydroxy-3-methoxybenzyl)-2,8-dimethylnon-6-enamide
• Methylcapsaicin

TRPV1 activator-2

CAS: 17514-11-3

TRPV1 activator-2 (Compound 9), a capsaicin head analog, engages in targeted interactions with channel residues at the lipid-water interface [1].

Formula: C₁₉H₂₉NO₃

Color and Shape: Solid

Molecular weight: 319.44

Ref: TM-T74742