19081
Capsanthin
≥90.0% (HPLC)
Sinónimos:
(3R,3′S,5′R)-3,3′-Dihydroxy-β,κ-caroten-6′-one
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Acerca de este artículo
Fórmula empírica (notación de Hill):
C40H56O3
Número CAS:
Peso molecular:
584.87
MDL number:
UNSPSC Code:
12352202
PubChem Substance ID:
EC Number:
207-364-1
NACRES:
NA.32
Assay:
≥90.0% (HPLC)
Form:
powder
Servicio técnico
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Permítanos ayudarleQuality 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
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.
Clase de almacenamiento
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
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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
Analysis , bioavailability, and potential healthy effects of capsanthin, natural red pigment from Capsicum spp.
Food Reviews International, 25(3), 198-213 (2009)
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
Número de artículo de comercio global
| SKU | GTIN |
|---|---|
| 19081-1MG | 04061825699905 |