dihydrocapsaicin

Dihydrocapsaicin is a naturally occurring capsaicinoid, structurally related to capsaicin, and is found in chili peppers of the genus Capsicum. It is a lipophilic, colorless to waxy solid that is odorless and one of the main contributors to the pungency of chili peppers. Dihydrocapsaicin exhibits several pharmacological effects, including anti-inflammatory, anti-microbial, anti-oxidant, and anti-cancer activities[1][2][5][6][7]. Mechanistically, dihydrocapsaicin acts as an agonist of the transient receptor potential vanilloid 1 (TRPV1) receptor on sensory neurons, leading to pain, burning sensation, local desensitization, and neuropeptide depletion similarly to capsaicin[3][5]. Additionally, it has been shown to inhibit cancer cell proliferation and metastasis, notably in melanoma, via downregulating β-catenin and its downstream targets (cyclin D1, c-Myc, MMP2, MMP7), modulating ubiquitination pathways, suppressing NF-κB activity, and reducing oxidative stress and inflammation[1][2][6]. Experimental studies indicate dihydrocapsaicin can protect the blood-brain barrier and reduce ischemic injury by upregulating antioxidant enzymes and inhibiting pro-inflammatory mediators[2].

Other names

DHCN-[(4-hydroxy-3-methoxyphenyl)methyl]-8-methylnonanamide19408-84-5CHEBI:46932W9BV32M08AW-9BV32M08AW 9BV32M08AC16952C-16952C 16952DTXSID4041864DTXSID-4041864DTXSID 4041864HMDB0038457HMDB-0038457HMDB 0038457CHEMBL311158CHEMBL-311158CHEMBL 311158LMFA08020318LMFA-08020318LMFA 08020318606-308-7