Dihydrocapsaicin Raw Materials CAS:508-02-1

CAS:19408-84-5

MF:C18H29NO3

MW:307.43

EINECS:606-308-7

Specification​: 99% min Dihydrocapsaicin powder

Sample:Dihydrocapsaicin powder Avaliable

Packaging:1kg/bag, 25kg/drum

Brand: Ausreson

Appearance:White powder

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Dihydrocapsaicin Powder Usage and Synthesis.

Dihydrocapsaicin is a compound with physiological functions such as analgesia, antipruritic, anti-inflammatory, antibacterial, lipid peroxidation regulation, myocardial protection, and weight loss. At present, it has been widely used in processing, food and catering, pharmaceutical industry, feed and other fields. In addition, studies have shown that dihydrocapsaicin also has the function of inhibiting the growth of Helicobacter pylori and helps prevent the occurrence of gastric cancer. At the same time, dihydrocapsaicin is also used in various applications, such as as a drug ingredient in the pharmaceutical industry.

What is dihydrocapsaicin? 

Dihydrocapsaicin is a natural capsaicin found in chili peppers. It is a close analog of capsaicin, with a nearly identical chemical structure, differing only by one double bond.

However, this subtle structural difference makes a key functional difference:

Pungency (Scoville Heat Units, SHU): Dihydrocapsaicin is as pungent as, and in some assays slightly more pungent than, capsaicin, and is also classified as a highly pungent compound.

Receptor Affinity: Both substances are potent agonists at the TRPV1 (Transient Receptor Potential Vanilloid 1) receptor and share a common molecular basis for physiological effects such as burning sensation, pain relief and metabolic stimulation.

Dihydrocapsaicin vs. Capsaicin

Uses of Dihydrocapsaicin.

Dihydrocapsaicin is a capsaicinoid substance that has the purpose of sterilization and disinfection and can be used as a food preservative. In addition, it also has the effects of antibacterial, improving production performance, regulating intestinal flora, and enhancing immunity.

The content of dihydrocapsaicin accounts for more than 90% of capsaicinoid substances, and the rest is capsaicinoid substances such as homocapsaicin and nordihydrocapsaicin.

Studies have shown that dihydrocapsaicin can inhibit the growth of Helicobacter pylori, thereby preventing the occurrence of gastric cancer. Therefore, dihydrocapsaicin has broad application prospects in medicine and food industry.

Mechanism of action: How it activates the body's "heat sensor"

Dihydrocapsaicin has the same mechanism of action as capsaicin:

TRPV1 activation: it binds to and activates the TRPV1 receptor on sensory neurons. This receptor is normally activated by heat (>43°C) and acidity and is the body's "heat pain sensor".

Burning sensation: Activation sends burning and pain signals to the brain, which is why we feel "spicy".

Substance P Depletion: Continuous or high exposure depletes neurons of substance P - a key neuropeptide that transmits pain signals.

Desensitization: Depletion of substance P prevents neurons from effectively transmitting pain signals, resulting in a local analgesic effect. This is the "fight fire with fire" principle of pain relief.

Frequently Asked Questions

Q: Is dihydrocapsaicin safer than capsaicin?

A: They have a similar safety profile. Both are considered safe at approved concentrations and uses (usually topical). Oral administration of high purity, high dose capsaicin may be irritating and requires professional guidance. Always follow product directions for use.

Q: Can I use dihydrocapsaicin directly in my product?

A: Yes, but it is usually used as part of a mixed capsaicin extract or as a high purity compound from a specialized ingredient supplier. Product development must carefully consider its concentration, formulation stability and local tolerance.

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