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Documentos

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:
465-42-9
Peso molecular:
584.87
Número CE:
207-364-1
Código UNSPSC:
12352202
ID de la sustancia en PubChem:
329751805
NACRES:
NA.32

Análisis

≥90.0% (HPLC)

formulario

powder

λ

in hexane (with 2% dichloromethane)

Absorción UV

λ: 467-471 nm Amax

temp. de almacenamiento

−20°C

cadena SMILES

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

Clave InChI

VYIRVAXUEZSDNC-RDJLEWNRSA-N

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Descripción general

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.

Aplicación

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.

Acciones bioquímicas o fisiológicas

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.

Código de clase de almacenamiento

11 - Combustible Solids

Clase de riesgo para el agua (WGK)

WGK 3

Punto de inflamabilidad (°F)

Not applicable

Punto de inflamabilidad (°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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Sigma-Aldrich

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Supelco

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Lutein solution 1 mg/L in ethanol, analytical standard

Supelco

79766

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β-Carotene synthetic, ≥95% (HPLC), crystalline

Sigma-Aldrich

C4582

β-Carotene

Crocin for microscopy

Sigma-Aldrich

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Crocin

USP

USP

1370804

Lutein

trans-β-Apo-8′-carotenal ≥96.0% (UV)

Sigma-Aldrich

10810

trans-β-Apo-8′-carotenal

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
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)
Jingfei Zhang et al.
Food chemistry, 145, 57-65 (2013-10-17)
The purpose of this study was to compare the antioxidant capacities of seven natural pigments including the fat-soluble pigments curcumin, lycopene, lutein and β-carotene and water-soluble pigments--betalain, capsanthin and cyanidin-3-rutinoside relative to a commonly-used synthetic food antioxidant BHA. The antioxidant
Laura Rodriguez-Uribe et al.
Journal of experimental botany, 63(1), 517-526 (2011-09-29)
The pericarp of Capsicum fruit is a rich dietary source of carotenoids. Accumulation of these compounds may be controlled, in part, by gene transcription of biosynthetic enzymes. The carotenoid composition in a number of orange-coloured C. annuum cultivars was determined
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