N-Vanillyloctanamide

Structure
N-Vanillyloctanamide
Summary
Product Name N-Vanillyloctanamide
CAS No.: 58493-47-3
Catalog No.: CFN91581
Molecular Formula: C16H25NO3
Molecular Weight: 279.4 g/mol
Purity: >=98%
Type of Compound: Alkaloids
Physical Desc.: Powder
Source: The fruits of Capsicum annuum L. var. annuum.
Solvent: Chloroform, Dichloromethane, Ethyl Acetate, DMSO, Acetone, etc.
Price: $318/10mg
Description
N-Vanillyloctanamide, a capsaicin, dose-dependently reduces free radical length in lettuce seedlings
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Storage
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

After receiving
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.
Product Use Citation
  • J Appl Biol Chem.2024, 67:47,337-343.
  • Int J Mol Sci.2019, 20(8):E1855
  • Antioxidants (Basel).2022, 11(12):2496.
  • Virol J.2024, 21(1):95.
  • Front Immunol.2017, 8:1542
  • Nutrients.2017, 10(1)
  • Adv. Anim. Vet. Sci.2024, 12(5):986-993.
  • Int J Mol Sci.2022, 23(10):5813.
  • Processes2020, 8(12),1540.
  • Applied Biological Chemistry2022, 65(77).
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    Structure Identification
    Nat Prod Res . 2020 Jun;34(11):1597-1601.
    Capsaicinoids from hot pepper ( Capsicum annuum L.) and their phytotoxic effect on seedling growth of lettuce ( Lactuca sativa L.)[Pubmed: 30449166]
    One new capsaicinoid, N-vanillyl-4E,6E-dien-8-methylnonanamide (4), along with nine known capsaicinoids, capsaicin (1), dihydrocapsaicin (2), N-Vanillyloctanamide (3), nordihydrocapsaicin (5), N-vanillyldecanamide (6), homocapsaicin (7), N-vanillyl-4,8-dimethylnonanamide (8), homodihydrocapsaicin II (9), and homodihydrocapsaicin I (10) were isolated from the fruits of Capsicum annuum using semi-preparative high-performance liquid chromatography. The structural characterizations of the isolated compounds were elucidated by spectroscopic data and comparison with the literatures. Bioassays showed that the isolated capsaicinoids significantly reduced the radical length of Lactuca sativa seedling, this inhibition being dose-dependent.
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