Knowde Enhanced TDS
Identification & Functionality
- Chemical Family
- Chemical Name
- INCI Name
- Ingredient Origin
- Cosmetic Ingredients Functions
- CAS No.
- 84625-29-6
- EC No.
- 283-403-6
- Technologies
- Product Families
- Product Details
- Product code : 0309
- Category : Intended for Cosmeceutical/Topical application
- Botanical/Scientific name : Capsicum annum
- Plant part : Fruits
- Preparation type : Extraction
- Solvent used for extraction : Acetone
- Solvent used in manufacture : DM Water, Ethylacetate, Hexane
- Final extract ratio : 1000:1
- Standardization : Capsaicinoids
- Excipient used : None
Features & Benefits
- Benefit Claims
- Labeling Claims
- Product Highlights
Capsicum annum L. is the most common and extensively cultivated capsicum, all around the world.
The primary component of capsaicinoids is ‘capsaicin’ followed by dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin and homodihydro capsaicin. Capsaicin and its analogs have been used in topical creams and patches for chronic pain syndromes includes post-herpetic neuralgia, diabetic neuropathy, chronic musculoskeletal pain, and rheumatoid arthritis.
The mechanism of ‘capsaicin’ is unique; once applied to the skin, causes a brief initial sensitization followed by a prolonged desensitization of the local pain nerves. This occurs through stimulation of the transient receptor potential vanilloid-1 (TRPV1) expressing pain nerve fibers, increase the flow of calcium and thus supports pain relief.
Applications & Uses
- Markets
- Applications
- Application Format
- Hair Care Applications
- Treatment Product Applications
Properties
- Appearance
- Off white crystalline powder
- Soluble in
- Alcohol, Chloroform, Benzene
- Insoluble in
- Cold water
- Slightly Soluble In
- Carbon Disulfide
- Chemical Properties
- Physical Properties
- Other Properties
- Microbiological Values
| Value | Units | Test Method / Conditions | |
| Capsaicin + Dihydrocapsaicin Content (HPLC) | 75.0 | % w/w | USP |
| Capsaicin Content (HPLC) | 55.0 | % w/w | USP |
| Other Capsaicinoids Content (HPLC) | max. 15.0 | % w/w | USP |
| Total Capsaicinoids Content (HPLC) | 90.0 - 110.0 | % w/w | USP |
| Value | Units | Test Method / Conditions | |
| Assay (Content of Capsaicin + Dihydrocapsaicin) | min. 75.0 | % w/w | By HPLC |
| Assay (Content of Capsaicin) | min. 55.0 | % w/w | By HPLC |
| Assay (Content of Other Capsaicinoids) | max. 15.0 | % w/w | By HPLC |
| Assay (Content of Total Capsaicinoids) | 90 - 110 | % w/w | By HPLC |
| Loss on Drying | max. 1.0 | % w/w | USP <731> |
| Melting Range | 57.0 - 66.0 | °C | USP <741> |
| Residue on Ignition | max. 1.0 | % w/w | USP <281> |
| Value | Units | Test Method / Conditions | |
| Arsenic Content | max. 1 | ppm (μg/g) | USP <2232> |
| Cadmium Content | max. 1 | ppm (μg/g) | USP <2232> |
| Lead Content | max. 3 | ppm (μg/g) | USP <2232> |
| Mercury Content | max. 0.1 | ppm (μg/g) | USP <2232> |
| Value | Units | Test Method / Conditions | |
| Coliforms Count | max. 10 | cfu/g | BAM 2001, 8th Edition, Chapter 4 |
| Escherichia Coli | Negative | per 10g | USP <62> |
| Pseudomonas Aeruginosa | Negative | per 10g | USP <62> |
| Salmonella | Negative | per 10g | USP <62> |
| Staphylococcus Aureus | Negative | per 10g | USP <62> |
| Total Aerobic Microbial Count | max. 5000 | cfu/g | USP <61> |
| Total Yeasts and Molds Count | max. 100 | cfu/g | USP <61> |
Regulatory & Compliance
- Certifications & Compliance
- Chemical Inventories
Technical Details & Test Data
- Study Details
Recently, a high-concentrated capsaicin 8% patch was approved in EU and USA. In a double-blind, placebo-controlled study, 40 subjects with myofascial pain syndrome were used a single 50-minutes application of capsaicin 8% patch, produced an effective pain relief for 60 days without adverse effects. Similarly, in another study, it was reported that a single 60-minutes application of capsaicin 8% patch, showed an effective neuropathic pain relief for up to 12 weeks.
In a multicenter double-blind clinical study, 113 subjects with osteoarthritis of the knee, ankle, elbow, wrist, or shoulder were used capsaicin 0.025% cream four times a day for 12 weeks, capsaicin group showed 81% improvement compared to placebo by physician’s and patients’ global evaluation (visual analog scale).
Storage & Handling
- Shelf Life
- 5 Years
- Storage Condition
- Store at room temperature.