Capsaicin ((E)-Capsaicin), a mixture of Capsaicin and Dihydrocapsaicin, is an active component isolatedd from chili peppers, which are plants belonging to the genus Capsicum, acting as a TRPV1 agonist with an EC50 of 0.29 μM in HEK293 cells. It is an irritant for mammals, including humans, and produces a sensation of burning in any tissue with which it comes into contact. Pure capsaicin is a volatile, hydrophobic, colorless, odorless, crystalline to waxy compound.

纯度：≥98%

CAS：404-86-4