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$0.00 Biological Activity
Dihydrocapsaicin is isolated from Capsicum fruit. Capsaicin is the primary active component of the heat and pain-eliciting lipid soluble fraction of the Capsicum pepper.
| In vitro | DMSO | 60 mg/mL (195.16 mM) | |
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* <1 mg/ml means slightly soluble or insoluble. * Please note that Adooq tests the solubility of all compounds in-house, and the actual solubility may differ slightly from published values. This is normal and is due to slight batch-to-batch variations. |
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| Concentration / Solvent Volume / Mass | 1 mg | 5 mg | 10 mg |
|---|---|---|---|
| 0.1 mM | 32.53 mL | 162.64 mL | 325.28 mL |
| 0.5 mM | 6.51 mL | 32.53 mL | 65.06 mL |
| 1 mM | 3.25 mL | 16.26 mL | 32.53 mL |
| 5 mM | 0.65 mL | 3.25 mL | 6.51 mL |
*The above data is based on the productmolecular weight 307.43. Batch specific molecular weights may vary from batch to batch due to solvent of hydration, which will affect the solvent volumes required to prepare stock solutions.
| Catalog Num | A14534 |
|---|---|
| CAS No. | 19408-84-5 |
| Formula | C18H29NO3 |
| M. Wt | 307.43 |
| Purity | >98% |
| SMILES | CC(C)CCCCCCC(=O)NCC1=CC(=C(C=C1)O)OC |
| Storage | Store lyophilized at -20ºC, keep desiccated. |
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