19081
辣椒红素
≥90.0% (HPLC)
别名:
(3R,3′S,5′R)-3,3′-二羟基-β,κ-胡萝卜素-6′-酮
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关于此项目
经验公式（希尔记法）:
C40H56O3
化学文摘社编号:
分子量:
584.87
MDL number:
UNSPSC Code:
12352202
PubChem Substance ID:
EC Number:
207-364-1
NACRES:
NA.32
Assay:
≥90.0% (HPLC)
Form:
powder
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
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
assay
≥90.0% (HPLC)
form
powder
λ
in hexane (with 2% dichloromethane)
UV absorption
λ: 467-471 nm Amax
storage temp.
−20°C
Quality Level
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General description
辣椒红素是存在于红辣椒中的一种天然红橙色素，是叶黄素、含氧类胡萝卜素家族的成员。它由一个酮基团与11个二烯长链共轭而成。
Application
辣椒红素已用作参考标准品，以采用高效液相色谱法（HPLC）测定含50%辣椒红素的皂化辣椒提取物的口服毒性。
Biochem/physiol Actions
辣椒红素是辣椒类胡萝卜素生物合成途径的最终产物。它可通过与短链脂肪酸的酯化反应促进脂质溶解。Capsanthin具有抗氧化、单线态氧猝灭能力、抗肿瘤、抗炎、抗糖尿病、化学预防以及皮肤光保护活性等特性。此外，它还具有抗高脂血症、抗肥胖和抗脂肪生成等特性。由于其广泛的保健作用，辣椒红素可用于化妆品、制药和营养保健行业。
存储类别
11 - Combustible Solids
wgk
WGK 3
flash_point_f
Not applicable
flash_point_c
Not applicable
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
Velmurugan Shanmugham et al.
Toxicology reports, 9, 323-336 (2022-03-15)
A ninety-day oral toxicity study of saponified Capsicum annum fruit extract with 50% (w/w) capsanthin (SCFE-50 C) was performed by oral gavage administration to male and female Sprague-Dawley (SD) rats at doses of 0, 500, 1000 and 2000 mg/kg BW/day for a
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
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
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