Details of Natural Product (NP) | NPcVar

General Information of Natural Product (ID: NP1455)
Natural Product Name		Capsaicin
Synonyms		Capsaicin; 404-86-4; Zostrix; (E)-Capsaicin; CAPSAICINE; Qutenza; Styptysat; Axsain; Isodecenoic acid vanillylamide; E-CAPSAICIN; trans-8-Methyl-N-vanillyl-6-nonenamide; NGX-4010; Ausanil; trans-Capsaicin; (E)-8-Methyl-N-vanillyl-6-nonenamide; FEMA No. 3404; Transacin; Mioton; 8-Methyl-N-vanillyl-trans-6-nonenamide; NCI-C56564; UNII-S07O44R1ZM; NSC 56353; ALGRX 4975; CHEBI:3374; Capsaicin (JAN/USP); 6-Nonenamide, 8-methyl-N-vanillyl-, (E)-; ZOSTRIX (TN); (6E)-N-(4-hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide; N-(4-Hydroxy-3-methoxybenzyl)-8-methylnon-trans-6-enamide; MFCD00017259; (6E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methylnon-6-enamide; 6-Nonenamide, N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-, (6E)-; (e)-n-(4-hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide; CHEMBL294199; S07O44R1ZM; (E)-N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methylnon-6-enamide; 6-Nonenamide, N-((4-hydroxy-3-methoxyphenyl)methyl)-8-methyl-, (E)-; NGX-1998; NSC56353; Capsaicin [in oleoresin of capsicum]; NSC-56353; trans-Capsaicin-d3; NCGC00017337-02; 8-Methyl-N-Vanillyl-6-Nonenamide; 8-Methyl-N-vanillyl-(trans)-6-nonenamide; (E)-N-((4-Hydroxy-3-methoxyphenyl)-methyl)-8-methyl-6-nonenamide; DSSTox_CID_241; 6-Nonenamide, N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-, (E)-; DSSTox_RID_75455; DSSTox_GSID_20241; Capsaicin [USAN]; Caswell No. 158; Capsicine; Vanilloid; Capsaicin (in oleoresin of capsicum); (6E)-N-{[4-hydroxy-3-(methyloxy)phenyl]methyl}-8-methylnon-6-enamide; (E)-N-[(4-HYDROXY-3-METHOXYPHENYL)METHYL]-8-METHYL-6-NONENAMIDE; 6-Nonenamide, N-((4-hydroxy-3-methoxyphenyl)methyl)-8-methyl-, (6E)-; NGX 4010; N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methylnon-6-enamide; CCRIS 1588; HSDB 954; SR-05000001861; EINECS 206-969-8; EPA Pesticide Chemical Code 070701; BRN 2816484; neurotoxic; Capsaicinoid; Isodecenoate; Dolenon; N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide; Ovocap; Adlea; 8-Methyl-N-vanillyl-6-nonenamide, (E)-; TNP00277; Capzasin-hp; (E)-N-[(4-Hydroxy-3-methoxyphenyl)-methyl]-8-methyl-6-nonenamide; Togarashi orenji; epsilon-capsaicin; capsacin(E); Qutenza;Vanilloid; Zostrix HP; Capsaicin,(S); 4DY; CAS-404-86-4; Prestwick_204; Ratden pe 40; Capsaicin (Natural); depletes Substance P; CAPSAICINOIDS; 1217899-52-9; Citrus Aurantium 30%; Capsaicin [USP:INN]; Citrus Aurantium Extract; isoamyl4-methoxycinnamate; 6-Nonenamide, (E)-; Prestwick2_000879; Prestwick3_000879; Spectrum5_000538; CAPSAICIN, NATURAL; N-((4-Hydroxy-3-methoxyphenyl)methyl)-8-methyl-6-nonenamide, (E)-; CITRUS AURANTIUM PE; Cntx-4975; UPCMLD-DP092; Bitter orange extract 30%; SCHEMBL8085; SCHEMBL8086; MR3H3; BSPBio_000957; BSPBio_001548; BSPBio_002917; MLS002154049; N-((4-Hydroxy-3-methoxyphenyl)methyl)-8-methyl-6-nonenamide; Capsaicin, analytical standard; SPECTRUM1501128; Capsaicin, from natural source; ALGRX-4975; BPBio1_001053; GTPL2486; MEGxp0_001448; N-(4-hydroxy-3-methoxybenzyl)-8-methylnon-6-enamide; DTXSID9020241; Methyl-N-vanillyl-6-noneneamide; UPCMLD-DP092:001; UPCMLD-DP092:002; BDBM20461; BDBM86537; CHEBI:94524; HMS501B16; HMS1361N10; HMS1570P19; HMS1791N10; HMS1921H11; HMS1989N10; HMS2089N11; HMS2092D21; HMS2097P19; HMS2230O23; HMS3402N10; HMS3414F11; HMS3649N15; HMS3678F11; Pharmakon1600-01501128; 8-Methyl-N-vanillyl-6E-nonenamide; AMY25669; NGX-3781; NGX-7325; NSC_2548; ZINC1530575; Tox21_110817; Tox21_200315; (6e)-n-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide; (E)-N-[(4-hydroxy-3-methoxy-phenyl)methyl]-8-methyl-non-6-enamide; 6-Nonenamide, (E)-N-((4-hydroxy-3-methoxy-phenyl)methyl)-8-methyl; BBL027836; CCG-39657; CCG-39908; EI-125; HY-10448A; LMFA08020085; N0C781; NSC757844; s1990; STL372889; (E)8-methyl-N-vanillyl-6-Nonenamide; AKOS007930159; CS-1518; DB06774; KS-5181; MCULE-8056866140; NSC-757844; SDCCGMLS-0066678.P001; TQ-1018; Capsaicin 10 microg/mL in Acetonitrile; Capsaicin, >=95%, from Capsicum sp.; IDI1_000354; IDI1_034018; SMP2_000337; NCGC00017337-03; NCGC00017337-04; NCGC00017337-05; NCGC00017337-06; NCGC00017337-07; NCGC00017337-08; NCGC00017337-09; NCGC00017337-10; NCGC00017337-11; NCGC00017337-12; NCGC00017337-13; NCGC00017337-17; NCGC00017337-18; NCGC00090853-01; NCGC00090853-02; NCGC00090853-03; NCGC00090853-04; NCGC00090853-06; NCGC00090853-07; NCGC00090853-08; NCGC00090853-09; NCGC00090853-10; NCGC00090853-11; NCGC00090853-12; NCGC00257869-01; AC-10114; CAS_404-86-4; HY-10448; LS-14673; N735; SMR000718774; SBI-0052593.P002; M1149; N1667; (E)-8-Methyl-N-vanillyl-6-nonenamide(8cl); Capsaicin (8-Methyl-N-vanillyl-6-nonenamide); C-1700; C06866; D00250; AB00053098-11; AB00053098_12; Capsaicin, from Capsicum sp., >=50% (HPLC); Q273169; 6-Nonenamide, 8-methyl-N-vanillyl-, (E)- (8CI); SR-05000001861-1; SR-05000001861-4; SR-05000001861-5; SR-05000001861-6; SR-05000001861-9; BRD-K37056290-001-01-1; BRD-K50590187-001-06-6; Capsaicin, certified reference material, TraceCERT(R); N-(3-Methoxy-4-hydroxybenzyl)-8-methyl-6-nonenamide; Capsaicin, European Pharmacopoeia (EP) Reference Standard; UNII-UW86K581WY component YKPUWZUDDOIDPM-SOFGYWHQSA-N; (6E)-N-(4-Hydroxy-3-methoxybenzyl)-8-methyl-6-nonenamide #; Capsaicin, United States Pharmacopeia (USP) Reference Standard; Capsaicin; 8-Methyl-N-vanillyl-trans-6-nonenamide; NGX-4010; N-[(4-hydroxy-3-methoxyphenyl)methyl]-6E-8-methyl-nonenamide; trans-N-((4-Hydroxy-3-methoxyphenyl)methyl)-8-methyl-6-nonenamide; 6-Nonenamide,N-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methyl-,(6E)-; Capsaicin, Pharmaceutical Secondary Standard; Certified Reference Material Click to Show/Hide
Formula		C₁₈H₂₇NO₃
Weight		305.4
Structure
Structure		3D Structure Download			2D Structure Download
InChI		InChI=1S/C18H27NO3/c1-14(2)8-6-4-5-7-9-18(21)19-13-15-10-11-16(20)17(12-15)22-3/h6,8,10-12,14,20H,4-5,7,9,13H2,1-3H3,(H,19,21)/b8-6+
InChI Key		YKPUWZUDDOIDPM-SOFGYWHQSA-N
Isomeric SMILES		CC(C)/C=C/CCCCC(=O)NCC1=CC(=C(C=C1)O)OC
Canonical SMILES		CC(C)C=CCCCCC(=O)NCC1=CC(=C(C=C1)O)OC
External Links		PubChem ID		1548943
		CAS ID		404-86-4
		NPASS ID		NPC255550
		HIT ID		C1214
		CHEMBL ID		CHEMBL294199
NP Activity Charts		Click to show/hide
Activity Info

The Content Variation of Natural Product Induced by Different Factor(s)
*Species Name: Alternaria alternata* isolate FC-46**
					Factor Name: PDB medium																																																																[1]
Species Info Factor Info
Experiment Detail																						Mature fruits of a healthy and symptomless one year old plant of C. annum (Family: Solanaceae) were collected from Jammu (32° 43′ 58″ N, 74° 48′ 32″ E), India. An inoculum of A. alternata was prepared in Erlenmeyer flasks (500 ml) with potato dextrose broth (PDB) media (150 ml) incubated for 5 days in shaking (150 rpm) at 28 ℃ . Batch fermentation was performed in Erlenmeyer flasks (1L) on PDB, pH 5.5. Each flask containing 300 ml broth was inoculated with 10 percent of inoculum prepared and incubated at 28 ℃ in dark with shaking at 200 rpm for 7 days. Click to Show/Hide
Factor																																								Part										Location																				NP Content
PDB medium (28℃ +7 days + PH5.5)																																								Fruits										Jammu, India																				NP Content: 8.3 µg/L

References
1	Capsaicin production by Alternaria alternata, an endophytic fungus from Capsicum annum; LC-ESI-MS/MS analysis

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