Capsaicin (Natural) TCI M1149

Capsaicin (Natural) from TCI is an alkaloid in the capsaicinoid group, obtained from a natural source: the fruit of chili peppers of the genus Capsicum. This compound gives chili peppers their pungent, spicy taste, so it is well known in both food science and pharmacology. In the laboratory, capsaicin serves as a standard compound, an analytical reference material, and a tool for biological research, especially in studies of pain receptors and heat sensation. Its compact packaging suits small-scale research and analytical testing.

Researchers choose capsaicin because its role as an agonist of the TRPV1 receptor has been studied extensively. TRPV1 is an ion channel involved in the perception of heat and pain. For this reason, capsaicin is a reference compound in neurobiology, analgesic pharmacology, and sensory physiology. Because the product is labelled "Natural," the material comes from extraction of a natural source, which matters to researchers who want to work with naturally derived capsaicinoids. Its vanillyl amide structure and unsaturated fatty acid chain also make it a useful model compound for natural product chemistry.

In Indonesia, chili is an important agricultural commodity and a core ingredient in everyday cooking, so capsaicin is relevant to many local laboratories. Food testing and quality control laboratories can use it as a reference when analysing chili-based products and processed foods. University and research institute laboratories can use it in pharmacology, neurobiology, and natural product chemistry studies. Agricultural research groups working on Capsicum cultivars may also find it useful as a comparison standard for capsaicinoid content.

• Analytical reference standard: capsaicin works as a reference material for identifying and comparing capsaicinoids in chili extracts, sauces, and processed food samples during routine analysis.
• TRPV1 receptor research: as a well-studied TRPV1 agonist, capsaicin is a standard tool for activating this ion channel in studies of heat perception and pain signalling.
• Analgesic pharmacology studies: its established effect on pain-related receptors makes capsaicin a reference compound for researchers investigating pain mechanisms and evaluating potential analgesic agents.
• Sensory physiology and neurobiology: capsaicin helps researchers examine how sensory neurons respond to heat and irritant stimuli, which supports experimental work on sensory pathways.
• Natural product chemistry: its vanillyl amide structure and unsaturated fatty acid chain make naturally derived capsaicin a useful model for structural, extraction, and comparative studies of plant alkaloids.

• Source: natural, extracted from chili fruit of the genus Capsicum

Store capsaicin in its original tightly closed container in a cool, dry, well-ventilated area, away from direct light, heat sources, and incompatible materials. Always follow the storage conditions stated on the TCI label and the Safety Data Sheet. Capsaicin is a strong irritant to the skin, eyes, and mucous membranes, so wear suitable gloves, safety glasses, and a laboratory coat when handling it. Weigh and transfer the material in a fume hood or a well-ventilated area to avoid inhaling dust or vapour. Avoid touching your face during handling, and wash your hands thoroughly afterwards. Label containers clearly, keep them out of reach of unauthorised personnel, and dispose of residues according to local regulations and institutional laboratory safety procedures.

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