Overview

  • Product name

    Capsanthin, antioxidant
  • Description

    Potent antioxidant
  • Biological description

    Potent antioxidant. Main carotenoid in paprika. Active in vitro.
  • CAS Number

    465-42-9
  • Chemical structure

    Chemical Structure

Properties

  • Chemical name

    (2E,4E,6E,8E,10E,12E,14E,16E,18E)-19-[(4R)-4-Hydroxy-2,6,6-trimethylcyclohexen-1-yl]-1-[(1R,4S)-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one

  • Molecular weight

    584.87
  • Molecular formula

    C40H56O3
  • PubChem identifier

    5281228
  • Storage instructions

    Store at Room Temperature. The product can be stored for up to 12 months.
  • Solubility overview

    Insoluble in water, soluble in oil.

  • Handling

    Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20°C. Generally, these will be useable for up to one month. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.

    Need more advice on solubility, usage and handling? Please visit our frequently asked questions (FAQ) page for more details.

  • SMILES

    CC1=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
  • Source

    Synthetic

  • Research areas

References

This product has been referenced in:

  • Tsuboi M  et al. Nitrocapsanthin and nitrofucoxanthin, respective products of capsanthin and fucoxanthin reaction with peroxynitrite. J Agric Food Chem 59:10572-8 (2011). Read more (PubMed: 21899264) »
  • Aizawa K & Inakuma T Dietary capsanthin, the main carotenoid in paprika (Capsicum annuum), alters plasma high-density lipoprotein-cholesterol levels and hepatic gene expression in rats. Br J Nutr 102:1760-6 (2009). Read more (PubMed: 19646292) »
  • Narisawa T  et al. Prevention of N-methylnitrosourea-induced colon carcinogenesis in rats by oxygenated carotenoid capsanthin and capsanthin-rich paprika juice. Proc Soc Exp Biol Med 224:116-22 (2000). Read more (PubMed: 10806419) »

Customer reviews and Q&As

Question
Answer

ab142638 Capsanthin

Purity Color value:100


Capsanthin is a dark red oil. The material is measured in color value, which is an absorbance test to determine the quantity of product present. Because the product is an oil, traditional analysis methods such as HPLC do not work.


The concentration of this product is given in 'Color Value' rather than in molarity. The extractable color of a given lot is evaluated and that lot is then classified into a color grade. These standardized color grades are set by the ASTA- American Spice Trade Association. Here is a link to the website which explains the process:


http://www.kii.ntf.uni-lj.si/analchemvoc/SPEKTRA/food1.htm


This is a very interesting chemical that has some unique properties but these properties also make it very difficult to test by other ordinary assays such as HPLC. The fact that it is a solution of capsanthin in oil also makes testing by NMR very difficult; you won't know the concentration of capsanthin in the NMR solution, so it may be too dilute to observe a strong signal, and there are erroneous peaks produced by the oil. Therefore, this product is analyzed for the ASTA color value. 

Read More

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