| Bioactivity | Capsaicinoid is a mixture of Capsaicin and Dihydrocapsaicin. Capsaicinoid is an capsaicin receptor (TRPV1) agonist[1][2]. |
| Invitro | Capsaicin is the main Capsaicinoid in chili peppers, followed by Dihydrocapsaicin. These two compounds provide about twice hotness to the taste and nerves as the minor capsaicinoids[2]. Cell Viability Assay[2] Cell Line: |
| Name | Capsaicinoid |
| CAS | 404-86-4 |
| Formula | C18H27NO3 |
| Molar Mass | 305.41 |
| Transport | Room temperature in continental US; may vary elsewhere. |
| Storage | 4°C, protect from light *In solvent : -80°C, 6 months; -20°C, 1 month (protect from light) |