capsanthin

capsanthin

[kap′san·thən]
(biochemistry)
C40H58IO3 Carmine-red carotenoid pigment occurring in paprika.
References in periodicals archive ?
Capsanthin was valued at $285 million in 2014 and is expected to reach a market share of 21% with a value of $366 million in 2019, increasing at a CAGR of 5.
Carotenoids are classified into beta-carotene, lutein, lycopene, astaxanthin, zeaxanthin, canthaxanthin and others (including annatto, capsanthin, fucoxanthin, and trans-Eo-apo-8'-carotenal).
Capsanthin, which is presumed to be the major active constituent of red pepper, has an acidic hydroxyl group on its aromatic ring which could be neutralized by alkali thereby increasing its release (Liu, 2009).
The green pepper had undetectable capsanthin and the lowest content of luteolin.
Capsanthin is a functional carotenoid with well-established antioxidant properties, useful in nutraceutical and cosmeceutical applications.
However, Jose insists that the method of testing could lead to confusion with a naturally occurring chilli pigment, Capsanthin, and that the quantities of Sudan 1 contained in many of the recalled products was too low to suggest deliberate adulteration.
FISH pie has 22 ingredients including six additives: annatto, diphosphates, citric acid, flavours, capsanthin, circumin.
The following commercially available carotenoids are discussed at length within the report: annatto astaxanthin; beta-carotene; beta-apo-8-carotenal; beta-apo-8-carotenal-ester; canthaxanthin; capsanthin and paprika extract; lutein; lycopene, and zeaxanthin.
In its natural form, capsanthin is not bioavailable to the human body and only a small amount is processed by digestive enzymes and absorbed into the blood.
Capsanthin feed pigment producers have to face the intense competition from substitute canthaxanthin feed pigment and need to deal with suppliers with strong bargaining power
This report analyzes the worldwide markets for Carotenoids in both US$ Million and Tons by the following Product Segments: Beta-Carotene, Lutein, Astaxanthin, Canthaxanthin, Annatto, Capsanthin, and Other Carotenoids.
INTRODUCTION, METHODOLOGY & PRODUCT DEFINITIONS Study Reliability and Reporting Limitations I-1 Disclaimers I-2 Data Interpretation & Reporting Level I-2 Quantitative Techniques & Analytics I-3 Product Definitions and Scope of Study I-3 Product Segments I-3 Beta-Carotene I-4 Lutein I-4 Astaxanthin I-4 Canthaxanthin I-5 Annatto I-5 Capsanthin I-5 Other Carotenoids I-5 Zeaxanthin I-5 Lycopene I-5 Apocarotenal I-6 End-Use Applications I-6 II.