CAS 97465-69-5

Formula: C16H25NO2

InChI: InChI=1S/C16H25NO2/c1-4-5-6-7-8-9-10-11-12-13-15(18)17-14-16(2,3)19/h4-9,12-13,19H,10-11,14H2,1-3H3,(H,17,18)/b5-4+,7-6+,9-8+,13-12+

InChI key: LHFKHAVGGJJQFF-UMYNZBAMSA-N

SMILES: C/C=C/C=C/C=C/CC/C=C/C(=O)NCC(C)(C)O

(2E,6E,8E,10E)-N-(2-Hydroxy-2-methylpropyl)dodeca-2,6,8,10-tetraenamide

CAS: 97465-69-5

Formula: C₁₆H₂₅NO₂

Purity: 99.86%

Molecular weight: 263.3752

Ref: IN-DA01M5B2

Hydroxy-β-sanshool

CAS: 97465-69-5

Hydroxy-β-sanshool

Formula: C₁₆H₂₅NO₂

Purity: ≥98%

Molecular weight: 263.38

Ref: 54-BUP20130

Hydroxy-β-sanshool

CAS: 97465-69-5

Hydroxy-β-sanshool is a pungent compound obtained from Zanthoxylum piperitum.

Formula: C₁₆H₂₅NO₂

Purity: 99.86%

Color and Shape: Solid

Molecular weight: 263.38

Ref: TM-TN1089

Hydroxy-β-sanshool

CAS: 97465-69-5

Formula: C₁₆H₂₅NO₂

Molecular weight: 263.38

Ref: 7W-GY3741

Hydroxy-β-sanshool

CAS: 97465-69-5

Hydroxy-β-sanshool is a pungent compound, it can cause oral numbness.

Formula: C₁₆H₂₅NO₂

Purity: 95%~99%

Molecular weight: 263.381

Ref: BP-BP4107

Hydroxy-β-sanshool

CAS: 97465-69-5

Formula: C₁₆H₂₅NO₂

Molecular weight: 263.37

Ref: BE-RMT17218

Hydroxy-β-sanshool

CAS: 97465-69-5

Hydroxy-β-sanshool is a bioactive compound, which is derived from the Sichuan pepper plant, Zanthoxylum bungeanum. This compound is notable for its distinctive mode of action on the human nervous system. It is known to activate certain transient receptor potential (TRP) channels, specifically TRPV1 and TRPA1, which are involved in the detection of sensory stimuli such as temperature and chemical irritants. When these channels are activated by hydroxy-β-sanshool, a tingling or numbing sensation is produced, which is characteristically associated with the culinary use of Sichuan pepper.

Formula: C₁₆H₂₅NO₂

Purity: Min. 95%

Molecular weight: 263.37 g/mol

Ref: 3D-XDA46569