Nordihydrocapsaicin (BioDeep_00000000487)

 

Secondary id: BioDeep_00000620432

human metabolite PANOMIX_OTCML-2023 Endogenous PANOMIX_OTCML-2025


代谢物信息卡片


N-[(4-Hydroxy-3-methoxyphenyl)methyl]-7-methyl-octanamide;7-Methyl-N-vanillyl-octanamide; Norhydrocapsaicin

  化学式: C17H27NO3 (293.1991)
中文名称: 降二氢辣椒碱
  谱图信息: 最多检出来源 Chinese Herbal Medicine(otcml) 13.37%

Reviewed

Last reviewed on 2025-06-05.

Cite this Page

Nordihydrocapsaicin. BioDeep Database v3. PANOMIX ltd, a top metabolomics service provider from China. https://query.biodeep.cn/s/nordihydrocapsaicin (retrieved 2025-12-12) (BioDeep RN: BioDeep_00000000487). Licensed under the Attribution-Noncommercial 4.0 International License (CC BY-NC 4.0).

分子结构信息

SMILES: C1=CC(CNC(=O)CCCCCC(C)C)=CC(OC)=C1O
InChI: InChI=1S/C17H27NO3/c1-13(2)7-5-4-6-8-17(20)18-12-14-9-10-15(19)16(11-14)21-3/h9-11,13,19H,4-8,12H2,1-3H3,(H,18,20)


描述信息

Nordihydrocapsaicin is a member of methoxybenzenes and a member of phenols.
Nordihydrocapsaicin is a natural product found in Capsicum pubescens and Capsicum annuum with data available.
See also: Capsicum (part of); Paprika (part of); Habanero (part of) ... View More ...
Isolated from the pungent principle of red pepper (Capsicum annuum). Nordihydrocapsaicin is found in many foods, some of which are herbs and spices, pepper (c. annuum), italian sweet red pepper, and green bell pepper.
Nordihydrocapsaicin is found in herbs and spices. Nordihydrocapsaicin is isolated from the pungent principle of red pepper (Capsicum annuum
Nordihydrocapsaicin is a capsaicinoid analog and congener of capsaicin in chili peppers[1].
Nordihydrocapsaicin is a capsaicinoid analog and congener of capsaicin in chili peppers[1].

同义名列表

28 个代谢物同义名

N-[(4-Hydroxy-3-methoxyphenyl)methyl]-7-methyl-octanamide;7-Methyl-N-vanillyl-octanamide; Norhydrocapsaicin; N-[(4-Hydroxy-3-methoxyphenyl)methyl]-7-methyloctanamide, 9CI; Octanamide, N-[(4-hydroxy-3-methoxyphenyl)methyl]-7-methyl-; Octanamide, N-((4-hydroxy-3-methoxyphenyl)methyl)-7-methyl-; N-((4-H ydroxy-3-methoxyphenyl)methyl)-7-methyl-octanamide; N-[(4-Hydroxy-3-methoxyphenyl)methyl]-7-methyl-octanamide; N-((4-hydroxy-3-methoxyphenyl)methyl)-7-methyl-octanamide; N-[(4-hydroxy-3-methoxyphenyl)methyl]-7-methyloctanamide; NORDIHYDROCAPSAICIN (CONSTITUENT OF CAPSICUM) [DSC]; n-(4-hydroxy-3-methoxybenzyl)-7-methyloctanamide; NORDIHYDROCAPSAICIN (CONSTITUENT OF CAPSICUM); OCTANAMIDE, 7-METHYL-N-VANILLYL-; 7-methyl-N-vanillyl-octanamide; 7-methyl nordihydrocapsaicin; 7-Methyl-N-vanillyl-octamide; VQEONGKQWIFHMN-UHFFFAOYSA-N; Nordihydro Capsaicin; Nordihydrocapsaicin; Nordihydrocapsacin; Norhydrocapsaicin; NA 17:4;O2; Nordihydrocapsaicin; 1ST157807; Nordihydrocapsaicin (Standard); N-[(4-hydroxy-3-methoxy-phenyl)methyl]-7-methyl-octanamide; N-(4-hydroxy-3-methoxy-benzyl)-7-methyl-caprylamide; 28789-35-7; EPA Chemical Pesticide Code 070707



数据库引用编号

15 个数据库交叉引用编号

分类词条

相关代谢途径

Reactome()

BioCyc()

PlantCyc()

代谢反应

个相关的代谢反应过程信息。

Reactome()

BioCyc()

WikiPathways()

Plant Reactome()

INOH()

PlantCyc()

COVID-19 Disease Map()

PathBank()

PharmGKB()

6 个相关的物种来源信息

在这里通过桑基图来展示出与当前的这个代谢物在我们的BioDeep知识库中具有相关联信息的其他代谢物。在这里进行关联的信息来源主要有：

  • PubMed: 来源于PubMed文献库中的文献信息，我们通过自然语言数据挖掘得到的在同一篇文献中被同时提及的相关代谢物列表，这个列表按照代谢物同时出现的文献数量降序排序，取前10个代谢物作为相关研究中关联性很高的代谢物集合展示在桑基图中。
  • NCBI Taxonomy: 通过文献数据挖掘，得到的代谢物物种来源信息关联。这个关联信息同样按照出现的次数降序排序，取前10个代谢物作为高关联度的代谢物集合展示在桑吉图上。
  • Chemical Taxonomy: 在物质分类上处于同一个分类集合中的其他代谢物
  • Chemical Reaction: 在化学反应过程中，存在为当前代谢物相关联的生化反应过程中的反应底物或者反应产物的关联代谢物信息。

点击图上的相关代谢物的名称，可以跳转到相关代谢物的信息页面。



文献列表

  • Sangeeta Bhandari, Roktim Gogoi, Twahira Begum, Joyashree Baruah, Mohan Lal. Evaluation of ultra high-performance liquid chromatography (uHPLC) assisted capsaicinoids content in four different extracts of (Capsicum chinense Jacq.): their pharmacological potentials and genotoxicity study. Natural product research. 2022 Nov; 36(21):5638-5642. doi: 10.1080/14786419.2021.2019735. [PMID: 34937448]
  • Alaadin E El-Haddad, Ahmed S Saad, Soad Z El-Emam, Asmaa A Amer. Correlation of Chillies Capsaicinoids Contents with their Cytotoxic Effects against Hepatocarcinoma Cells. Pakistan journal of biological sciences : PJBS. 2021 Jan; 24(2):219-226. doi: 10.3923/pjbs.2021.219.226. [PMID: 33683051]
  • Chiara Bignardi, Antonella Cavazza, Massimiliano Rinaldi, Claudio Corradini. Correlation between different markers for the assessment of red chilli pepper powders stability during shelf-life. International journal of food sciences and nutrition. 2016 Jun; 67(4):391-9. doi: 10.3109/09637486.2016.1164671. [PMID: 27045952]
  • Zeid Abdullah Alothman, Saikh Mohammad Wabaidur, Mohammad Rizwan Khan, Ayman Abdel Ghafar, Mohamed Abdelaty Habila, Yacine Badjah Hadj Ahmed. Determination of capsaicinoids in Capsicum species using ultra performance liquid chromatography-mass spectrometry. Journal of separation science. 2012 Nov; 35(21):2892-6. doi: 10.1002/jssc.201200459. [PMID: 23047709]
  • Daisuke Sato, Yuki Eshita, Hisashi Katsuragi, Hiroki Hamada, Kei Shimoda, Naoji Kubota. Glycosylation of vanillin and 8-nordihydrocapsaicin by cultured Eucalyptus perriniana cells. Molecules (Basel, Switzerland). 2012 May; 17(5):5013-20. doi: 10.3390/molecules17055013. [PMID: 22552154]
  • Yuni Wahyuni, Ana-Rosa Ballester, Enny Sudarmonowati, Raoul J Bino, Arnaud G Bovy. Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: variation in health-related compounds and implications for breeding. Phytochemistry. 2011 Aug; 72(11-12):1358-70. doi: 10.1016/j.phytochem.2011.03.016. [PMID: 21514607]
  • Emilio Alvarez-Parrilla, Laura A de la Rosa, Ryszard Amarowicz, Fereidoon Shahidi. Antioxidant activity of fresh and processed Jalapeño and Serrano peppers. Journal of agricultural and food chemistry. 2011 Jan; 59(1):163-73. doi: 10.1021/jf103434u. [PMID: 21126003]
  • Arnon Ben-Chaim, Yelena Borovsky, Matthew Falise, Michael Mazourek, Byoung-Cheorl Kang, Ilan Paran, Molly Jahn. QTL analysis for capsaicinoid content in Capsicum. TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik. 2006 Nov; 113(8):1481-90. doi: 10.1007/s00122-006-0395-y. [PMID: 16960715]
  • George F Antonious, Robert L Jarret. Screening Capsicum accessions for capsaicinoids content. Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes. 2006; 41(5):717-29. doi: 10.1080/03601230600701908. [PMID: 16785178]
  • Nobuyuki Kozukue, Jae-Sook Han, Etsuko Kozukue, Sin-Jung Lee, Joung-Ae Kim, Kap-Rang Lee, Carol E Levin, Mendel Friedman. Analysis of eight capsaicinoids in peppers and pepper-containing foods by high-performance liquid chromatography and liquid chromatography-mass spectrometry. Journal of agricultural and food chemistry. 2005 Nov; 53(23):9172-81. doi: 10.1021/jf050469j. [PMID: 16277419]
  • Robert Q Thompson, Karen W Phinney, Michael J Welch, Edward White. Quantitative determination of capsaicinoids by liquid chromatography-electrospray mass spectrometry. Analytical and bioanalytical chemistry. 2005 Apr; 381(7):1441-51. doi: 10.1007/s00216-005-3102-y. [PMID: 15803309]
  • Giovanni Appendino, Selena Harrison, Luciano De Petrocellis, Nives Daddario, Federica Bianchi, Aniello Schiano Moriello, Marcello Trevisani, Francesca Benvenuti, Pierangelo Geppetti, Vincenzo Di Marzo. Halogenation of a capsaicin analogue leads to novel vanilloid TRPV1 receptor antagonists. British journal of pharmacology. 2003 Aug; 139(8):1417-24. doi: 10.1038/sj.bjp.0705387. [PMID: 12922928]
  • Petra Kirschbaum-Titze, Erika Mueller-Seitz, Michael Petz. Pungency in paprika (Capsicum annuum). 2. Heterogeneity of capsaicinoid content in individual fruits from one plant. Journal of agricultural and food chemistry. 2002 Feb; 50(5):1264-6. doi: 10.1021/jf0105283. [PMID: 11853515]