capsanthin

capsanthin

[kap′san·thən]
(biochemistry)
C40H58IO3 Carmine-red carotenoid pigment occurring in paprika.
References in periodicals archive ?
Capsanthin is found in a higher concentration in red (mature) fruits (GUZMAN et al.
After harvest, the fruits were taken to the Laboratory of Science and Food Technology at Embrapa Hortalicas and analyzed for soluble solid content (SS), titratable acidity (TA), SS/TA ratio, color (hue angle and lightness), a, b, and total chlorophyll, total phenolic compounds (TPC), total antioxidant activity (TAA), and capsanthin.
Chilies have a strong spicy taste that comes to them from the active alkaloid compounds: capsaicin, capsanthin and capsorubin.
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.
FISH pie has 22 ingredients including six additives: annatto, diphosphates, citric acid, flavours, capsanthin, circumin.
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.