piperine
piperidine, 1-[5-(3,4-methylenedioxyphenyl)-1-oxo-2, 4-pentadienyl]-
Identification
| Name | piperine |
| IUPAC | 5-(1,3-benzodioxol-5-yl)-1-piperidin-1-ylpenta-2,4-dien-1-one |
| CAS Number | 7780-20-3 |
| FDA UNII | Search |
| Molecular Formula | C17 H19 N O3 |
| Molecular Weight | 285.34303000 |
| Beilstein | 0090741 |
| XlogP3 | 3.50 (est) |
Regulatory
Physical Properties
| Appearance | white to yellow crystalline powder (est) |
| Assay | 96.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Boiling Point | 498.00 to 499.00 °C. @ 760.00 mm Hg (est) |
| Flash Point | 492.00 °F. TCC ( 255.30 °C. ) (est) |
| logP (o/w) | 3.365 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
No sensory data available
Safety Information
| Oral/Parenteral Toxicity | intravenous-mouse LD50 71 mg/kg |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements', 'U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#05220']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
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Potential Uses
Natural Occurrence
Synonyms
1-(5-(1,3-
benzodioxol-5-yl)-1-oxo-2,4-pentadienyl) piperidine
5-(1,3-
benzodioxol-5-yl)-1-piperidin-1-ylpenta-2,4-dien-1-one
1-[5-(3,4-
methylenedioxyphenyl)-1-oxo-2, 4-pentadienyl]piperidine
1-(5-(3,4-
methylenedioxyphenyl)-1-oxo-2,4-pentadienyl)piperidine
piperidine, 1-(5-(1,3-benzodioxol-5-yl)-1-oxo-2,4-pentadienyl)-
piperidine, 1-(5-(3,4-methylenedioxyphenyl)-1-oxo-2,4-pentadienyl)-
piperidine, 1-[5- (1,3-benzodioxol-5-yl)-1-oxo-2,4-pentadienyl]-
piperidine, 1-[5-(3,4-methylenedioxyphenyl)-1-oxo-2, 4-pentadienyl]-
piperoyl piperidine
1-
piperoyl piperidine
1-
piperoyl-piperidine
piperoylpiperidine
1-
piperoylpiperidine
PubMed:
Piperine: researchers discover new flavor in an ancient spice.
PubMed:
Enhancement of responses to sequential presentation of oral chemical irritants.
PubMed:
Green tea polyphenol epigallocatechin-3-gallate shows therapeutic antioxidative effects in a murine model of colitis.
PubMed:
Effects of oral chemical irritation on taste.
PubMed:
[Studies on the chemical constituents of Piper macropodum C.DC].
PubMed:
Spectrophotometric analysis of irradiated spices.
PubMed:
Carcinogenicity testing of some constituents of black pepper (Piper nigrum).
PubMed:
Anti-inflammatory activity of piperine.