Natural Pure capsaicin extract,China sonwu price supplier

                                                                                     Natural Pure capsaicin extract

 

 

1) Product name:   Capsaicin

2) Cas No.:  404-86-4

3) Molecular formula :    C18H27NO3 

4) Formula weight :  305.41

5) Appearance : White Powder or Crystal (different purity and different color)

 

Capsaicin is the active component of chili peppers, which are plants belonging to the genus Capsicum. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact.

 

 

 

 

 

                                      

Product name	Capsaicin (Natural)
CAS no.	404-86-4
molecular formula	C18H27NO3
formula weight	305.41
Appearance	White Powder or Crystal
Capsaicinoids(HPLC)	≥98.0%
Capsaicin(HPLC)	≥65.0%
Dihydrocapsaicin(HPLC)	≥15.0%
Other Capsaicinoids(HPLC)	≤15.0%
Melting Point	57-67°C
Loss on Drying	≤1.0%
Heavy Metals	≤20mg/kg
Arsenic	≤2mg/kg
Pesticides Residue	Non-detective
Health Inspection
Total Aerobic	≤1000CFU/g
Mold and yeast	≤100CFU/g
E.coli	Non-detective
Salmonella	Non-detective
Product application
a.Natural red coloring matter b.Natural condiment &seasoning c.Good ingredient for health product, pharmaceuticals and cosmetic.
Product function
a.Increase the brains of production of serotonin. b.Anti-convulsant and anti-epileptic action and anti-aging. c.Alter contractions in the upper and lower digestive tract. d.Decrease ulceration of the stomch. e.Stimulate production of melanin. f. Improve immunity of body.

 

 

 

 

 

 

 

 

 

 

 

1) More about introduction of Capsaicin :

 

Capsaicin is a natural compound with pharmacological and toxicological effects, which given its hydrophobicity, can influence the structure of membranes. The interaction of capsaicin with model membranes of dipalmitoylphosphatidylcholine and dielaidoylphosphatidylethanolamine has been studied by using differential scanning calorimetry, fluorescent probe spectroscopy and 31P-nuclear magnetic resonance.

 

Capsaicin remarkably affects the phase transition of dipalmitoylphosphatidylcholine, shifting the transition temperature to lower values, and giving rise, at relatively high capsaicin concentrations, to the appearance of two peaks in the thermogram. These peaks may correspond to separated phases as indicated by the partial phase diagram. Whereas capsaicin did not affect the fluorescence polarization of the probes diphenylhexatriene and trimethylammonium-diphenylhexatriene, it clearly affected that of the probe 2-anthroyloxystearic acid, indicating that the perturbation produced by capsaicin on the membrane would be mainly at the position where this fluorophore is located. On the other hand, capsaicin, at relatively low concentrations, gives rise to immiscible phases in the presence of dielaidoylphosphatidylethanolamine and decrease the temperature of the lamellar to hexagonal HII phase transition.

 

At concentrations of capsaicin higher than 0.3 mol fraction, isotropic phases were detected. The possible implications of the effects of capsaicin on biological membranes are discussed.

 

 

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