| Weight | 584.885 g/mol |
|---|---|
| Formula | C40H56O3 |
| Hydrogen Acceptors | 3 |
| Hydrogen Donors | 2 |
| Aromatic Rings | 0 |
| Rotatable Bonds | 11 |
Capsanthin (465-42-9)
capsanthin, (3R,3'S,5'R,13-cis)-isomer
Score:
#880 in Biochemistry
,
#2353 in Biology
,
#2917 in Chemistry
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- Antioxidant Activity of Capsanthin and the Fatty Acid Esters in Paprika (Capsicum annuum) (Journal of Agricultural and Food Chemistry, 1998)
- A comparison of the carotenoid accumulation in Capsicum varieties that show different ripening colours: deletion of the capsanthin-capsorubin synthase gene is not a prerequisite for the formation of a yellow pepper (Journal of Experimental Botany, 2007)
- The capsanthin-capsorubin synthase gene: a candidate gene for the y locus controlling the red fruit colour in pepper (Plant Molecular Biology, 1998)
- Accumulation and clearance of capsanthin in blood plasma after the ingestion of paprika juice in men (Journal of Nutrition, 1997)
- Functional integration of non-native carotenoids into chloroplasts by viral-derived expression of capsanthin-capsorubin synthase in Nicotiana benthamiana. (Plant Journal, 1998)
- Isocratic non-aqueous reversed-phase high-performance liquid chromatographic separation of capsanthin and capsorubin in red peppers (Capsicum annuum L.), paprika and oleoresin (Journal of Chromatography A, 1997)
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Predict GHS Hazards for Any Chemical in silico.
Including Acute Oral Tox, Skin Sensitization, Eye Irritation, Aquatic Tox, & more. - capsanthin, (3R,3'S,5'R,13-cis)-isomer
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SMILESCC1=C(C(CC(C1)O)(C)C)C=CC(=CC=CC(=CC=CC=C(C)C=CC=C(C)C=CC(=O)C2(CC(CC2(C)C)O)C)C)C
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InChIKeyVYIRVAXUEZSDNC-UHFFFAOYSA-N
- Pubchem - Capsanthin
- Wikipedia - capsanthin
Paprika oleoresin (also known as paprika extract) is an oil-soluble extract from the fruits of Capsicum annuum or Capsicum frutescens, and is primarily used as a colouring and/or flavouring in food products. It is composed of capsaicin, the main flavouring compound giving pungency in higher concentrations, and capsanthin and capsorubin, the main colouring compounds (among other carotenoids). Extraction is performed by percolation with a variety of solvents, primarily hexane, which are removed prior to use.
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