CAS 205687-03-2: Dihydrocapsiate

Dihydrocapsiate is a capsinoid, which is a naturally occurring compound found in certain varieties of New Mexican chili peppers. It is derived from the non-pungent components of the Capsicum genus, specifically within the fruits that exhibit low capsaicin levels. This source of dihydrocapsiate provides an alternative to the spicier capsaicinoids traditionally found in chili peppers. The mode of action of dihydrocapsiate involves the activation of transient receptor potential vanilloid subtype 1 (TRPV1) receptors, similar to capsaicin, albeit with a much lower pungency. It induces thermogenesis, the process by which the body generates heat, and enhances energy expenditure without the accompanying sensory irritation associated with capsaicin. Dihydrocapsiate is primarily used in research focused on metabolism and weight management, as well as in experimental applications aimed at studying its thermogenic effects and impact on lipid oxidation. Additionally, its potential to contribute to obesity treatment strategies is of significant interest within the scientific community. This compound provides a valuable model for exploring the relationship between dietary components and metabolic health.

Dihydrocapsiate is a compound of capsinoid family that can be used in metabolism diseas research. Dihydrocapsiate is an orally active agonist of TRPV1 [1].