Sigma-Aldrich Capsaicin. from Capsicum sp., ≥95% (HPLC), powder, TRPV1 agonist. 50 mg

Capsaicin is an alkaloid[1] that is present inthe fruit of the Capsicum genus and is the main reason for the spicy flavor inhot peppers including jalapenos, habaneros, and red chili peppers. It isobserved that capsaicin acts as a chemoprotective agent and can induceapoptosis, inhibit proliferation, and induce cell-cycle arrest in variouscancer cells.[2] Capsaicin activates its receptor transient receptorpotential vanilloid subfamily member 1 (TRPV1) and activates sensory afferentneurons[3] that causes neurogenicinflammation, hypothermia, and pain.

Capsaicin has also been used asa TRPV1 agonist to study the effect of barbamide on capsaicin response indorsal root ganglion sensory neurons.[4]

Capsaicin has been used:

• to study its effects on chromatin remodeling and gene expression related to synaptic plasticity[5]
• to study TRPV1 channel signaling in H2C1 cells (which are human embryonic kidney 293 cells expressing TRPV1 channels)[6]

Prototype vanilloid receptor agonist. Neurotoxin; activates sensory neurons that give rise to unmyelinated C-fibers, many of which contain substance P. Topical application desensitizes the sensory nerve endings giving a paradoxical antinociceptive effect; systemic administration can be neurotoxic to capsaicin-sensitive cells, especially in newborn animals. Active component of chili peppers.

Prototype vanilloid receptor agonist; neurotoxin. Active component of chili peppers.