Nonivamide - CAS 2444-46-4
Catalog number:
Not Intended for Therapeutic Use. For research use only.
Molecular Formula:
Molecular Weight:
TRP Channel
Nonivamide, also called as N-Vanillylnonanamide, a synthetic analogue of Capsaicin isolated from peppers, is a VR1 (TRPV1) agonist.
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White powder
N-[(4-hydroxy-3-methoxyphenyl)methyl]nonanamide N-vanillylnonanamide vanillyl-N-nonylamide vanillylnonanamide
Soluble in DMSO
Store in a cool and dry place and at 0 - 4℃ for short term (days to weeks) or -114℃ for long term (months to years).
The prevention of cardiovascular disease and peptic ulcer, cough, catch a cold
Quality Standard:
Enterprise Standard
Shelf Life:
2 years
Boiling Point:
200-210 °C
Melting Point:
57-59 °C
1.037±0.06 g/cm3
Canonical SMILES:
1.Enhanced itch elicited by capsaicin in a chronic itch model.
Yu G1, Yang N2, Li F3, Chen M2, Guo CJ4, Wang C2, Hu D2, Yang Y2, Zhu C2, Wang Z2, Shi H2, Gegen T2, Tang M2, He Q2, Liu Q5, Tang Z6. Mol Pain. 2016 Apr 26;12. pii: 1744806916645349. doi: 10.1177/1744806916645349. Print 2016.
Chronic itch (pruritus) is an important clinical problem. However, the underlying molecular basis has yet to be understood. The Transient Receptor Potential Vanilloid 1 channel is a heat-sensitive cation channel expressed in primary sensory neurons and involved in both thermosensation and pain, but its role in chronic itch remains elusive. Here, we for the first time revealed an increased innervation density of Transient Receptor Potential Vanilloid 1-expressing sensory fibers in the skin afflicted with chronic itch. Further analysis indicated that this phenomenon is due to an expansion of Transient Receptor Potential Vanilloid 1-expressing sensory neurons under chronic itch conditions. As a functional correlates of this neuronal expansion, we observed an enhanced neuronal responsiveness to capsaicin under the dry skin conditions. Importantly, the neuronal hypersensitivity to capsaicin results in itch, rather than pain sensation, suggesting that the up-regulated Transient Receptor Potential Vanilloid 1 underlies the pain-to-itch switch under chronic itchy conditions.
2.Sleep disturbance and enhanced esophageal capsaicin sensitivity in patients with GERD.
Yi CH1, Lei WY1, Hung JS1, Liu TT1, Orr WC2, Chen CL1. J Gastroenterol Hepatol. 2016 Apr 30. doi: 10.1111/jgh.13428. [Epub ahead of print]
BACKGROUND/AIM: Esophageal infusion of capsaicin-containing red pepper sauce induced heartburn symptoms in patients with gastro-esophageal reflux disease (GERD). We aimed to test the hypothesis whether sleep disturbance modulates esophageal sensitivity to capsaicin infusion in patients with GERD.
3.Dietary Capsaicin Protects Cardiometabolic Organs from Dysfunction.
Sun F1, Xiong S2, Zhu Z3. Nutrients. 2016 Apr 25;8(5). pii: E174. doi: 10.3390/nu8050174.
Chili peppers have a long history of use for flavoring, coloring, and preserving food, as well as for medical purposes. The increased use of chili peppers in food is very popular worldwide. Capsaicin is the major pungent bioactivator in chili peppers. The beneficial effects of capsaicin on cardiovascular function and metabolic regulation have been validated in experimental and population studies. The receptor for capsaicin is called the transient receptor potential vanilloid subtype 1 (TRPV1). TRPV1 is ubiquitously distributed in the brain, sensory nerves, dorsal root ganglia, bladder, gut, and blood vessels. Activation of TRPV1 leads to increased intracellular calcium signaling and, subsequently, various physiological effects. TRPV1 is well known for its prominent roles in inflammation, oxidation stress, and pain sensation. Recently, TRPV1 was found to play critical roles in cardiovascular function and metabolic homeostasis. Experimental studies demonstrated that activation of TRPV1 by capsaicin could ameliorate obesity, diabetes, and hypertension.
4.Electrochemical sensing platform amplified with a nanobiocomposite of L-phenylalanine ammonia-lyase enzyme for the detection of capsaicin.
Sabela MI1, Mpanza T2, Kanchi S3, Sharma D4, Bisetty K5. Biosens Bioelectron. 2016 Apr 14;83:45-53. doi: 10.1016/j.bios.2016.04.037. [Epub ahead of print]
The present study involves the development of a sensitive electrochemical biosensor for the determination of capsaicin extracted from chilli fruits, based on a novel signal amplification strategy using enzyme technology. For the first time, platinum electrode modified with multiwalled carbon nanotubes where phenylalanine ammonia-lyase enzyme was immobilized using nafion was characterized by attenuated total reflectance infrared spectroscopy, transmittance electron microscopy and thermo-gravimetric analysis supported by computational methods. Cyclic and differential pulse voltammetry measurements were performed to better understand the redox mechanism of capsaicin. The performance of the developed electrochemical biosensor was tested using spiked samples with recoveries ranging from 98.9 to 99.6%. The comparison of the results obtained from bare and modified platinum electrodes revealed the sensitivity of the developed biosensor, having a detection limit (S/N=3) of 0.
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CAS 2444-46-4 Nonivamide

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