Description
Dihydrocapsaicin is a terpene alkaloid that has been found in
Capsicum and has diverse biological activities. It is active against
E. faecalis,
B. subtilis,
S. aureus,
P. aeruginosa,
K. pneumoniae,
E. coli, and
C. albicans (MICs = 0.6-10 μg/ml). Dihydrocapsaicin scavenges DPPH and ABTS radicals in cell-free assays. It increases LC3-II, a marker of autophagy, and catalase levels and reduces reactive oxygen species (ROS) production in normal WI38 lung fibroblasts and H1299, but not A549 or H460, lung cancer cells when used at a concentration of 200 μM. Dihydrocapsaicin is an agonist of transient receptor potential vanilloid 1 (TRPV1) and inhibits NETosis induced by phorbol 12-myristate 13-acetate (TPA; ) in isolated human neutrophils. It induces cortical and systemic hypothermia and reduces infarct volume in a rat model of ischemia-reperfusion injury induced by middle cerebral artery occlusion (MCAO) when administered at a dose of 0.5 mg/kg, i.p.
Chemical Properties
White Solid
Uses
Dihydrocapsaicin has been used as a reference standard for the identification of dihydrocapsaicin in blood and tissue samples by high performance liquid chromatography (HPLC) combined with tandem mass spectrometry (MS) and in tomato-based salsas by enzyme immunoassay (EIA) and LC with fluorescent detection.
It may be used as a reference standard for the determination of dihydrocapsaicin in
Capsicum fruit samples by HPLC equipped with a Surveyor photodiode array (PDA) detector and in rat plasma by HPLC-triple quadrupole MS with electrospray ionization (ESI) in selected reaction monitoring (SRM) mode.
Uses
Capsaicin (C175680) analog. A VR1 vaniloid receptor agonist.
Definition
ChEBI: Dihydrocapsaicin is a capsaicinoid.
General Description
Dihydrocapsaicin belongs to the capsaicinoid group of compounds which are responsible for the pungency of capsicum fruits.
Biochem/physiol Actions
VR1 vanilloid receptor agonist.
