chavicine

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cis-piperine

CAS: 495-91-0 C17 H19 N O3 MW: 285.34303000
All Ingredients Aromatic Ingredients CAS Numbers Found in Nature

Identification

Namechavicine
IUPAC(2Z,4Z)-5-(1,3-benzodioxol-5-yl)-1-piperidin-1-ylpenta-2,4-dien-1-one
CAS Number495-91-0
FDA UNII95JV386FPD
Molecular FormulaC17 H19 N O3
Molecular Weight285.34303000
Nikkaji NumberJ6.087I
XlogP33.50 (est)

Regulatory

Physical Properties

Assay 95.00 to 100.00
Food Chemicals Codex Listed No
Soluble in water, 10.56 mg/L @ 25 °C (est)

No sensory data available

Safety Information

Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categorynatural substances and extractives
Recommendation for chavicine usage levels up tonot for fragrance use.
Recommendation for chavicine flavor usage levels up tonot for flavor use.

No supplier data available

Potential Uses

None Found

Natural Occurrence

pepper black pepper fruit pepper black pepper seed

Synonyms

(Z,Z)-1-(5-(1,3- benzodioxol-5-yl)-1-oxo-2,4-pentadienyl)piperidine (Z,Z)-1-[5-(1,3- benzodioxol-5-yl)-1-oxo-2,4-pentadienyl]piperidine (2Z,4Z)-5-(1,3- benzodioxol-5-yl)-1-piperidin-1-ylpenta-2,4-dien-1-one 2,4- pentadien-1-one, 5-(1,3-benzodioxol-5-yl)-1-(1-piperidinyl)-, (2Z,4Z)- piperidine, 1-(5-(1,3-benzodioxol-5-yl)-1-oxo-2,4-pentadienyl)-, (Z,Z)- cis- piperine PubMed: Memory Enhancing Effect of Black Pepper in the AlCl3 Induced Neurotoxicity Mouse Model is Mediated Through Its Active Component Chavicine. PubMed: Evaluation of drying process on the composition of black pepper ethanolic extract by high performance liquid chromatography with diode array detector. PubMed: Leishmania donovani pteridine reductase 1: comparative protein modeling and protein-ligand interaction studies of the leishmanicidal constituents isolated from the fruits of Piper longum. PubMed: Kinetics of light-induced cis-trans isomerization of four piperines and their levels in ground black peppers as determined by HPLC and LC/MS.