Capsanthin is the major colouring compounds contained in the Paprika oleoresin, which is a kind of oil-soluble extract isolated from the fruits Capsicum annuum or Capsicum frutescens, and is a colouring and/or flavouring in food products. As a pink pigment, Capsanthin is very abundant in peppers, accounting for 60% of the proportions of all flavonoids in the peppers. It has antioxidant properties, being able to help the body to scavenge the free radicals as well as inhibiting the growth of cancer cells.
http://www.botanical-online.com/english/capsanthin_properites.htm
https://en.wikipedia.org/wiki/Paprika_oleoresin
Capsanthin is a carotenoid that has been found in C. annuum and has diverse biological activities. It reduces hydrogen peroxide-induced production of reactive oxygen species (ROS) and phosphorylation of ERK and p38 and prevents hydrogen peroxide-induced inhibition of gap junction intercellular communication in WB-F344 rat liver epithelial cells. Capsanthin (0.2 mg/animal) reduces the number of colonic aberrant crypt foci and preneoplastic lesions in a rat model of N-methylnitrosourea-induced colon carcinogenesis. It also reduces ear edema in a mouse model of inflammation induced by phorbol 12-myristate 13-acetate (TPA; ).
The main components are capsaicin and capsaicin yuhongin, orange-red viscous liquid, paste or powder with chili odor, no spicy taste. Soluble in organic solvents such as oil and ethanol, orange red to orange red after dissolving in oil, insoluble in water. Emulsification and dispersion, heat resistance, acid resistance are good, light resistance is a little poor, stable to metal ions, strong coloring power. The maximum absorption wavelength is 470nm in acetone, the oral LD50 of mice＞1.7g/kg, because it is extracted from red pepper, high safety.
Capsanthin may be used as an analytical reference standard for the quantification of the analyte in red pepper powder, red pepper fruits, paprika and oleoresin using chromatography techniques.
ChEBI: Capsanthin is a carotenone. It has a role as a plant metabolite.
Capsanthin, also known as the red pepper carotenoid, is one of the major color pigments of paprika oleoresin, an oil-soluble extract, isolated from the fruits of Capsicum annum Linn or Capsicum frutescens. It is widely used as a color additive in food industries across the globe. The photoprotective effect of capsanthin protects human dermal fibroblasts against UVB induced DNA damage.
A poison by skin contact.
Capsanthin is a potential nutraceutical, is found in green vegetables and is a constituent of paprika and asparagus. Capsanthin has been shown to exhibit anti-proliferative function.
A poison by skin
contact. When heated to decomposition it
emits acrid smoke and irritating vapors.
Possible impurities are zeaxanthin and capsorubin (below). Purify capsanthin by chromatography on a column of alumina (grade IV) and develop with 0.2% EtOH in *C6H6. It
