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Chaparrin, also known as Capsaicin, is a naturally occurring chemical compound found in chili peppers. It is responsible for the spicy heat sensation experienced when consuming these peppers. Capsaicin is an active component in various pain-relief creams and topical medications, as it has analgesic and anti-inflammatory properties. Additionally, it has been studied for its potential role in cancer prevention, metabolism regulation, and weight management. However, it is important to note that excessive consumption of capsaicin can lead to adverse effects, such as gastrointestinal issues and skin irritation.

4616-50-6

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4616-50-6 Usage

Check Digit Verification of cas no

The CAS Registry Mumber 4616-50-6 includes 7 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 4 digits, 4,6,1 and 6 respectively; the second part has 2 digits, 5 and 0 respectively.
Calculate Digit Verification of CAS Registry Number 4616-50:
(6*4)+(5*6)+(4*1)+(3*6)+(2*5)+(1*0)=86
86 % 10 = 6
So 4616-50-6 is a valid CAS Registry Number.
InChI:InChI=1/C20H28O7/c1-8-4-12(21)16(24)18(3)10(8)5-13-19-7-26-20(25,17(18)19)15(23)9(2)11(19)6-14(22)27-13/h4,9-13,15-17,21,23-25H,5-7H2,1-3H3/t9-,10+,11+,12+,13-,15-,16-,17-,18-,19-,20+/m1/s1

4616-50-6SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 17, 2017

Revision Date: Aug 17, 2017

1.Identification

1.1 GHS Product identifier

Product name Chaparrin

1.2 Other means of identification

Product number -
Other names (-)-chaparrinone

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only.
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:4616-50-6 SDS

4616-50-6Upstream product

4616-50-6Relevant academic research and scientific papers

Constituents of Seeds of Ailanthus altissima SWINGLE. Isolation and Structures of Shinjuglycosides A, B, C, and D

Yoshimura, Shin,Ishibashi, Masami,Tsuyuki, Takahiko,Takahashi, Takeyoshi,Matsushita, Kazuhiro

, p. 2496 - 2501 (2007/10/02)

Four bitter quassinoid glycosides, shinjuglycosides A, B, C, and D were isolated from seeds of Ailanthus altissima SWINGLE and their structures were established to be 2-β-D-glycopyranosides of chaparrin, shinjulactone A, amarolide 11-acetate, and amarolide, respectively, from spectral data and enzymatic or acid-catalyzed hydrolysis.

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