Exact Mass: 305.2480418
Exact Mass Matches: 305.2480418
Found 118 metabolites which its exact mass value is equals to given mass value 305.2480418,
within given mass tolerance error 0.05 dalton. Try search metabolite list with more accurate mass tolerance error
0.01 dalton.
Capsaicin
Capsaicin is a capsaicinoid. It has a role as a non-narcotic analgesic, a voltage-gated sodium channel blocker and a TRPV1 agonist. Capsaicin is most often used as a topical analgesic and exists in many formulations of cream, liquid, and patch preparations of various strengths; however, it may also be found in some dietary supplements. Capsaicin is a naturally-occurring botanical irritant in chili peppers, synthetically derived for pharmaceutical formulations. The most recent capsaicin FDA approval was Qutenza, an 8\\\\\\% capsaicin patch dermal-delivery system, indicated for neuropathic pain associated with post-herpetic neuralgia. Capsaicin is a natural product found in Capsicum pubescens, Capsicum, and Capsicum annuum with data available. Capsaicin is a chili pepper extract with analgesic properties. Capsaicin is a neuropeptide releasing agent selective for primary sensory peripheral neurons. Used topically, capsaicin aids in controlling peripheral nerve pain. This agent has been used experimentally to manipulate substance P and other tachykinins. In addition, capsaicin may be useful in controlling chemotherapy- and radiotherapy-induced mucositis. Capsaicin is identified as the primary pungent principle in Capsicum fruits. Hot chili peppers that belong to the plant genus Capsicum (family Solanaceae) are among the most heavily consumed spices throughout the world. The capsaicin content of green and red peppers ranges from 0.1 to 1\\\\\\%. Capsaicin evokes numerous biological effects and thus has been the target of extensive., investigations since its initial identification in 1919. One of the most recognized physiological properties of capsaicin is its selective effects on the peripheral part of the sensory nervous system, particularly on the primary afferent neurons. The compound is known to deplete the neurotransmitter of painful impulses known as substance P from the sensory nerve terminals, which provides a rationale for its use as a versatile experimental tool for studying pain mechanisms and also for pharmacotherapy to treat some peripheral painful states, such as rheumatoid arthritis, post-herpetic neuralgia, post-mastectomy pain syndrome and diabetic neuropathy. Considering the frequent consumption of capsaicin as a food additive and its current therapeutic application, correct assessment of any harmful effects of this compound is important from the public health standpoint. Ingestion of large amounts of capsaicin has been reported to cause histopathological and biochemical changes, including erosion of gastric mucosa and hepatic necrosis. However, there are contradictory data on the mutagenicity of capsaicin. A recent epidemiological study conducted in Mexico revealed that consumers of chili pepper were at higher risk for gastric cancer than non-consumers. However, it remains unclear whether capsaicin present in hot chili pepper is a major causative factor in the aetiology of gastric cancer in humans. A growing number of recent studies have focused on anticarcinogenic or antimutagenic phytochemicals, particularly those included in human diet. In summary, capsaicin has dual effects on chemically induced carcinogenesis and mutagenesis. Although a minute amount of capsaicin displays few or no deleterious effects, heavy ingestion of the compound has been associated with necrosis, ulceration and even carcinogenesis. Capsaicin is considered to be metabolized by cytochrome P-450-dependent mixed-function oxidases to reactive species. (A7835). An alkylamide found in CAPSICUM that acts at TRPV CATION CHANNELS. See also: Capsicum (part of); Capsicum Oleoresin (active moiety of); Paprika (part of) ... View More ... Capsaicin is identified as the primary pungent principle in Capsicum fruits. Hot chili peppers that belong to the plant genus Capsicum (family Solanaceae) are among the most heavily consumed spices throughout the world. The capsaicin content of green and red peppers ranges from 0.1 to 1\\\\\\%. Capsaicin evokes numerous biological effects and thus has been the target of extensive., investigations since its initial identification in 1919. One of the most recognized physiological properties of capsaicin is its selective effects on the peripheral part of the sensory nervous system, particularly on the primary afferent neurons. The compound is known to deplete the neurotransmitter of painful impulses known as substance P from the sensory nerve terminals, which provides a rationale for its use as a versatile experimental tool for studying pain mechanisms and also for pharmacotherapy to treat some peripheral painful states, such as rheumatoid arthritis, post-herpetic neuralgia, post-mastectomy pain syndrome and diabetic neuropathy. Considering the frequent consumption of capsaicin as a food additive and its current therapeutic application, correct assessment of any harmful effects of this compound is important from the public health standpoint. Ingestion of large amounts of capsaicin has been reported to cause histopathological and biochemical changes, including erosion of gastric mucosa and hepatic necrosis. However, there are contradictory data on the mutagenicity of capsaicin. A recent epidemiological study conducted in Mexico revealed that consumers of chili pepper were at higher risk for gastric cancer than non-consumers. However, it remains unclear whether capsaicin present in hot chili pepper is a major causative factor in the aetiology of gastric cancer in humans. A growing number of recent studies have focused on anticarcinogenic or antimutagenic phytochemicals, particularly those included in human diet. In summary, capsaicin has dual effects on chemically induced carcinogenesis and mutagenesis. Although a minute amount of capsaicin displays few or no deleterious effects, heavy ingestion of the compound has been associated with necrosis, ulceration and even carcinogenesis. Capsaicin is considered to be metabolized by cytochrome P-450-dependent mixed-function oxidases to reactive species. (PMID: 8621114). M - Musculo-skeletal system > M02 - Topical products for joint and muscular pain > M02A - Topical products for joint and muscular pain > M02AB - Capsaicin and similar agents C78272 - Agent Affecting Nervous System > C241 - Analgesic Agent > C2198 - Nonnarcotic Analgesic Flavouring ingredient. Pungent principle of various Capsicum subspecies (Solanaceae) D018373 - Peripheral Nervous System Agents > D018689 - Sensory System Agents N - Nervous system > N01 - Anesthetics > N01B - Anesthetics, local D003879 - Dermatologic Agents > D000982 - Antipruritics Acquisition and generation of the data is financially supported in part by CREST/JST. relative retention time with respect to 9-anthracene Carboxylic Acid is 1.208 relative retention time with respect to 9-anthracene Carboxylic Acid is 1.207 Capsaicin ((E)-Capsaicin), an active component of chili peppers, is a TRPV1 agonist. Capsaicin has pain relief, antioxidant, anti-inflammatory, neuroprotection and anti-cancer effects[1][2]. Capsaicin ((E)-Capsaicin), an active component of chili peppers, is a TRPV1 agonist. Capsaicin has pain relief, antioxidant, anti-inflammatory, neuroprotection and anti-cancer effects[1][2]. Capsaicinoid is a mixture of Capsaicin and Dihydrocapsaicin. Capsaicinoid is an capsaicin receptor (TRPV1) agonist[1][2]. Capsaicinoid is a mixture of Capsaicin and Dihydrocapsaicin. Capsaicinoid is an capsaicin receptor (TRPV1) agonist[1][2].
N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methyl-6-nonenamide
di-homo-gamma-linolenate
Di-homo-gamma-linolenate is practically insoluble (in water) and a weakly acidic compound (based on its pKa). Di-homo-gamma-linolenate can be found in a number of food items such as shiitake, boysenberry, jute, and cocoa bean, which makes di-homo-gamma-linolenate a potential biomarker for the consumption of these food products.
8-methyl-8-azabicyclo[3.2.1]oct-3-yl 4-hydroxy-6,6-dimethylbicyclo[3.1.1]hept-2-ene-2-carboxylate|bonabiline B
17-hydroxyimino-10,13-dimethyl-1,2,3,4,5,6,7,8,9,11,12,14,15,16-tetradecahydrocyclopenta[a]phenanthren-3-ol
(+)-clavepictine B|(3R,4S,6S,9aS)-6-((1E,3E)-deca-1,3-dienyl)-4-methyl-octahydro-quinolizin-3-ol|Clavepictine B
(-)-10-demethylprotoemetinol|(2R,3R,11bS)-3-ethyl-1,3,4,6,7,11b-hexahydro-10-hydroxy-9-methoxy-2H-benzoquinolizine-2-ethanol <(-)-10-demethylprotoemetinol>|(2R,3R,11bS)-3-ethyl-1,3,4,6,7,11b-hexahydro-10-hydroxy-9-methoxy-2H-benzo[a]quinolizine-2-ethanol ((-)-10-demethylprotoemetinol)|10-Demethylprotoemetinol
Capsaicin
Capsaicin ((E)-Capsaicin), an active component of chili peppers, is a TRPV1 agonist. Capsaicin has pain relief, antioxidant, anti-inflammatory, neuroprotection and anti-cancer effects[1][2]. Capsaicin ((E)-Capsaicin), an active component of chili peppers, is a TRPV1 agonist. Capsaicin has pain relief, antioxidant, anti-inflammatory, neuroprotection and anti-cancer effects[1][2]. Capsaicinoid is a mixture of Capsaicin and Dihydrocapsaicin. Capsaicinoid is an capsaicin receptor (TRPV1) agonist[1][2]. Capsaicinoid is a mixture of Capsaicin and Dihydrocapsaicin. Capsaicinoid is an capsaicin receptor (TRPV1) agonist[1][2].
(Z)-Capsaicin
(7R,E)-8-((8S,Z)-8-hydroxy-8-methylhexahydroindolizin-6(5H)-ylidene)-4,7-dimethyloct-4-en-3-one
(8S,Z)-6-((R,4E,6E)-8-hydroxy-2,5-dimethylocta-4,6-dien-1-ylidene)-8-methyloctahydroindolizin-8-ol
(7R,8R,E)-6-((R,3E,5E)-2,6-dimethylocta-3,5-dien-1-ylidene)-8-methyloctahydroindolizine-7,8-diol
(7R,8R,E)-6-((R,4E,6E)-2,5-dimethylocta-4,6-dien-1-ylidene)-8-methyloctahydroindolizine-7,8-diol
8-N-BOC-5,6,7,8-TETRAHYDRO-1,8-NAPHTHYRIDIN-2-BUTYLAMINE
C17H27N3O2 (305.21031619999997)
3-N-BOC-AMINO-1-[2-AMINO-1-(2-AMINO-PHENYL)-ETHYL]-PYRROLIDINE
C17H27N3O2 (305.21031619999997)
1-BOC-4-(4-METHYLAMINOBENZYL)PIPERAZINE
C17H27N3O2 (305.21031619999997)
2-[2-(dimethylamino)ethoxy]ethyl 1-phenylcyclopentane-1-carboxylate
4-TERT-BUTOXYCARBONYLAMINO-1-(4-AMINOBENZYL)PIPERIDINE
C17H27N3O2 (305.21031619999997)
tert-butyl 3-[4-(dimethylamino)phenyl]piperazine-1-carboxylate
C17H27N3O2 (305.21031619999997)
2-{4-[3-(dimethylamino)propoxy]phenyl}-4,4,5,5-tetramethyl-1,3,2-dioxaborolane
(r)-(+)-n-(tert-butoxycarbonyl)-o-
C14H31NO4Si (305.20222459999997)
(R)-tert-butyl 3-(aminomethyl)-4-benzylpiperazine-1-carboxylate
C17H27N3O2 (305.21031619999997)
tert-butyl 4-(2-amino-1-phenylethyl)piperazine-1-carboxylate
C17H27N3O2 (305.21031619999997)
tert-butyl 4-(2-hydroxyethyl)-4-phenylpiperidine-1-carboxylate
2-(2-Methyl-benzyloxyMethyl)-pyrrolidine-1-carboxylic acid tert-butyl ester
Droxypropine
R - Respiratory system > R05 - Cough and cold preparations > R05D - Cough suppressants, excl. combinations with expectorants C78273 - Agent Affecting Respiratory System > C66917 - Antitussive Agent C78272 - Agent Affecting Nervous System > C241 - Analgesic Agent
(2R,3R,11bR)-10-methoxy-3-(2-methylpropyl)-2,3,4,6,7,11b-hexahydro-1H-benzo[a]quinolizine-2,9-diol
Zucapsaicin
M - Musculo-skeletal system > M02 - Topical products for joint and muscular pain > M02A - Topical products for joint and muscular pain > M02AB - Capsaicin and similar agents C78272 - Agent Affecting Nervous System > C241 - Analgesic Agent
N-(2S,3R)-3-Amino-4-cyclohexyl-2-hydroxy-butano-N-(4-methylphenyl)hydrazide
C17H27N3O2 (305.21031619999997)
(1R)-2-Methyl-1-(phenylmethyl)propyl[(1S)-1-formylpentyl]carbamate
Axsain
M - Musculo-skeletal system > M02 - Topical products for joint and muscular pain > M02A - Topical products for joint and muscular pain > M02AB - Capsaicin and similar agents C78272 - Agent Affecting Nervous System > C241 - Analgesic Agent > C2198 - Nonnarcotic Analgesic D018373 - Peripheral Nervous System Agents > D018689 - Sensory System Agents N - Nervous system > N01 - Anesthetics > N01B - Anesthetics, local D003879 - Dermatologic Agents > D000982 - Antipruritics Capsaicin ((E)-Capsaicin), an active component of chili peppers, is a TRPV1 agonist. Capsaicin has pain relief, antioxidant, anti-inflammatory, neuroprotection and anti-cancer effects[1][2]. Capsaicin ((E)-Capsaicin), an active component of chili peppers, is a TRPV1 agonist. Capsaicin has pain relief, antioxidant, anti-inflammatory, neuroprotection and anti-cancer effects[1][2]. Capsaicinoid is a mixture of Capsaicin and Dihydrocapsaicin. Capsaicinoid is an capsaicin receptor (TRPV1) agonist[1][2]. Capsaicinoid is a mixture of Capsaicin and Dihydrocapsaicin. Capsaicinoid is an capsaicin receptor (TRPV1) agonist[1][2].
di-homo-gamma-linolenate
Di-homo-gamma-linolenate is practically insoluble (in water) and a weakly acidic compound (based on its pKa). Di-homo-gamma-linolenate can be found in a number of food items such as shiitake, boysenberry, jute, and cocoa bean, which makes di-homo-gamma-linolenate a potential biomarker for the consumption of these food products. Di-homo-γ-linolenate is practically insoluble (in water) and a weakly acidic compound (based on its pKa). Di-homo-γ-linolenate can be found in a number of food items such as shiitake, boysenberry, jute, and cocoa bean, which makes di-homo-γ-linolenate a potential biomarker for the consumption of these food products.
(5Z,11Z,14Z)-icosatrienoate
An icosatrienoate that is the conjugate base of (5Z,11Z,14Z)-icosatrienoic acid, obtained by deprotonation of the carboxy group; major species at pH 7.3.
(11Z,14Z,17Z)-icosatrienoate
A polyunsaturated fatty acid anion that is the conjugate base of (11Z,14Z,17Z)-icosatrienoic acid, obtained by deprotonation of the carboxy group; major species at pH 7.3.
(5Z,8Z,11Z)-Icosatrienoate
A polyunsaturated fatty acid anion that is the conjugate base of (5Z,8Z,11Z)-icosatrienoic acid, obtained by deprotonation of the carboxy group; major species at pH 7.3.
icosatrienoate
An unsaturated fatty acid anion that is the conjugate base of icosatrienoic acid arising from deprotonation of the carboxy group. Major species at pH 7.3.
all-cis-icosa-8,11,14-trienoate
An unsaturated fatty acid anion that is the conjugate base of all-cis-icosa-8,11,14-trienoic acid arising from deprotonation of the carboxy group.