Decylic acid vanillylamide
Decylic acid vanillylamide is a natural product from Capsicum annuum L. var. annuum.
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Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: service@chemfaces.com
The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.
Nutrients.2024, 16(22):3805.
J Agric Food Chem.2024, acs.jafc.4c01387.
Int J Mol Sci.2022, 23(10):5813.
Evid Based Complement Alternat Med.2021, 2021:6687513.
Food Science.2023, 4(20):268-282.
Br J Pharmacol.2020, 10.1111
Pharmaceutics.2023, 15(9):2355.
Front Pharmacol.2024, 15:1455805.
Hum Exp Toxicol.2023, 42:9603271231171642.
J Cell Mol Med.2024, 28(16):e70015.
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Planta Medica, 1979, 36(05):61-67.
Nachweis und Identifizierung neuer Scharfstoffe in Capsicum–Früchten[Reference:
WebLink]
A detailed study of the pungent principle of Capsicum annuum L. var. annuum allowed the detection and structure determination of two isomers of homocapsaicin and homodihydrocapsaicin, respectively.
METHODS AND RESULTS:
The vanillylamides of caprylic acid and decylic acid (caprylic acidvanillylamide and Decylic acid vanillylamide )were isolated and characterized by means of mass– and H–NMR–spectra. The presence of bishomo– and trishomocapsaicin was detected by accurate mass–measurements.
