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Capsaicin is an active component of chili peppers, which are plants belonging to the genus Capsicum. The burning and painful sensations associated with capsaicin result from its chemical interaction with sensory neurons. Capsaicin, as a member of the vanilloid family, binds to a receptor called the vanilloid receptor subtype 1 (VR1). By binding to the VR1 receptor, the capsaicin molecule produces the same sensation that excessive heat or abrasive damage would cause, explaining why the spiciness of capsaicin is described as a burning sensation.
Phytomedicine. 2024 Oct 07.
Z-Ligustilide Alleviates Atherosclerosis by Reconstructing Gut Microbiota and Sustaining Gut Barrier Integrity through Activation of Cannabinoid Receptor 2
Capsaicin purchased from AbMole
ACS Biomater Sci Eng. 2024 May 13;10(5):2995-3005.
Ca2+ Overload Decreased Cellular Viability in Magnetic Hyperthermia without a Macroscopic Temperature Rise
Capsaicin purchased from AbMole
J Periodontal Res. 2024 Dec 01.
TRPV1 Promotes Periodontitis Tissue Inflammation and Oxidative Damage by Regulating STAT3 Signaling Pathway
Capsaicin purchased from AbMole
Patent. CN114652708B 2024 Apr 26.
Patent. CN114652708B
Capsaicin purchased from AbMole
Signal Transduct Target Ther. 2023 Aug 7;8(1):292.
Extracellular RNAs-TLR3 signaling contributes to cognitive impairment after chronic neuropathic pain in mice
Capsaicin purchased from AbMole
Cell Signal. 2023 Jun 17.
Neuronal TRPV1-CGRP axis regulates bone defect repair through Hippo signaling pathway
Capsaicin purchased from AbMole
Iran J Basic Med Sci. 2022 May;25(5):635-642.
Transient receptor potential vanilloid type-1 regulates periodontal disease damage via the PI3K/AKT signaling pathway
Capsaicin purchased from AbMole
Patent. CN114652708A 2022 Jun 24.
Patent. CN114652708A
Capsaicin purchased from AbMole
| Cell Experiment | |
|---|---|
| Cell lines | RSC96 |
| Preparation method | The Schwann cell line RSC96 was treated with capsaicin (1 µM) for 48 h and then cultured overnight in a serum-free medium for supernatant total RNA collection. |
| Concentrations | 1 µM |
| Incubation time | 48 h |
| Animal Experiment | |
|---|---|
| Animal models | Swiss albino mice |
| Formulation | Olive oil |
| Dosages | 10 mg/kg |
| Administration | Intraperitoneally |
| Molecular Weight | 305.41 |
| Formula | C18H27NO3 |
| CAS Number | 404-86-4 |
| Solubility (25°C) | DMSO 40 mg/mL |
| Storage | 2-8°C, protect from light |
[1] Wytske Fokkens, et al. Capsaicin for Rhinitis
[2] Angela M Chapa-Oliver, et al. Capsaicin: From Plants to a Cancer-Suppressing Agent
[3] Ruth Clark, et al. Anticancer Properties of Capsaicin Against Human Cancer
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| AMG-517
AMG 517 is a potent and selective TRPV1 antagonist, antagonizes capsaicin, proton, and heat activation of TRPV1 with IC50 of 0.76 nM, 0.62 nM and 1.3 nM. |
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Phenazopyridine HCl is a competitive SARM1 inhibitor as well as a TRPM8 antagonist with an IC50 for SARM1 inhibition of 145 μM. It has local anesthetic/analgesic activity and can be used in studies related to traumatic brain injury, peripheral neuropathy, and neurodegenerative diseases. |
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