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Merck

19081

Sigma-Aldrich

Capsanthin

≥90.0% (HPLC)

Sinónimos:

(3R,3′S,5′R)-3,3′-Dihydroxy-β,κ-caroten-6′-one

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About This Item

Fórmula empírica (notación de Hill):
C40H56O3
Número de CAS:
Peso molecular:
584.87
EC Number:
UNSPSC Code:
12352202
PubChem Substance ID:
NACRES:
NA.32

Quality Level

assay

≥90.0% (HPLC)

form

powder

λ

in hexane (with 2% dichloromethane)

UV absorption

λ: 467-471 nm Amax

storage temp.

−20°C

SMILES string

CC(/C=C/C1=C(C)C[C@@H](O)CC1(C)C)=C\C=C\C(C)=C\C=C\C=C(C)\C=C\C=C(\C=C\C([C@@]2(C)C(C)(C)C[C@H](O)C2)=O)C

InChI

1S/C40H56O3/c1-29(17-13-19-31(3)21-23-36-33(5)25-34(41)26-38(36,6)7)15-11-12-16-30(2)18-14-20-32(4)22-24-37(43)40(10)28-35(42)27-39(40,8)9/h11-24,34-35,41-42H,25-28H2,1-10H3/b12-11+,17-13+,18-14+,23-21+,24-22+,29-15+,30-16+,31-19+,32-20+/t34-,35+,40+/m1/s1

InChI key

VYIRVAXUEZSDNC-RDJLEWNRSA-N

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General description

Capsanthin is a natural red-orange pigment present in red paprika and is a member of the xanthophylls, oxygen-containing carotenoids family. It is made up of a keto group conjugated with a long chain of 11 dienes.

Application

Capsanthin has been used as a reference standard to determine the oral toxicity of saponified Capsicum annum extract with 50% capsanthin by the high-performance liquid chromatography (HPLC) method.

Biochem/physiol Actions

Capsanthin is the last product of the pepper carotenoid biosynthesis pathway. It promotes lipid solubility by esterification with short-chain fatty acids. Capsanthin exhibits anti-oxidant, singlet oxygen quenching ability, antitumor, anti-inflammatory, antidiabetic, chemopreventive, and skin photo-protective activities. In addition, it also possesses anti-hyperlipidemic, anti-obesity, and anti-adipogenic properties. Capsanthin due to its wide array of health benefits is used in the cosmetic, pharma, and nutraceutical industries.

Storage Class

11 - Combustible Solids

wgk_germany

WGK 3

flash_point_f

Not applicable

flash_point_c

Not applicable


Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Los clientes también vieron

Analysis , bioavailability, and potential healthy effects of capsanthin, natural red pigment from Capsicum spp.
Food Reviews International, 25(3), 198-213 (2009)
Shi-Lin Tian et al.
BMC plant biology, 14, 314-314 (2014-11-19)
There are many varieties of carotenoids in pepper fruits. Capsanthin is a red carotenoid that gives mature pepper fruits their red color. The red color in pepper fruits is regulated mainly by the genes capsanthin/capsorubin synthase(Ccs), phytoene synthase(Psy), lycopene-β-cyclase(Lcyb) and
Alicia Marín et al.
Journal of agricultural and food chemistry, 52(12), 3861-3869 (2004-06-10)
Sweet peppers (Capsicum annuum L.) cv. Vergasa have been studied at four maturity stages (immature green, green, immature red, and red). The individual phenolics (hydroxycinnamic acids and flavonoids), vitamin C (ascorbic acid and dehydroascorbic acid), and individual carotenoids were characterized
E Kotake-Nara et al.
The Journal of nutrition, 131(12), 3303-3306 (2001-12-12)
We investigated whether various carotenoids present in foodstuffs were potentially involved in cancer-preventing action on human prostate cancer. The effects of 15 kinds of carotenoids on the viability of three lines of human prostate cancer cells, PC-3, DU 145 and
Elisabet Fernández-García et al.
Food chemistry, 221, 1317-1321 (2016-12-17)
Carotenoids refer to a wide class of lipophilic pigments synthesized by plants, exert photoprotective and antioxidant properties that are lost upon carotenoid degradation. Their inclusion into hydrophilic host-molecules could improve their stability. Cyclodextrins, provide a hydrophobic cavity in the core

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