{{Chembox <!-- Images --> | ImageFile = Capsanthin.svg | ImageSize = 250px <!-- Names --> | IUPACName = (3''R'',3′''S'',5′''R'')-3,3′-Dihydroxy-β,κ-caroten-6′-one | SystematicName = (2''E'',4''E'',6''E'',8''E'',10''E'',12''E'',14''E'',16''E'',18''E'')-19-[(4''R'')-4-Hydroxy-2,6,6-trimethylcyclohex-1-en-1-yl]-1-[(1''R'',4''S'')-4-hydroxy-1,2,2-trimethylcyclopentyl]-4,8,13,17-tetramethylnonadeca-2,4,6,8,10,12,14,16,18-nonaen-1-one | OtherNames = <!-- Sections --> | Section1 = {{Chembox Identifiers | CASNo = 465-42-9 | PubChem = 5281228 | UNII = 420NY1J57N | EC_number = 207-364-1 | Beilstein = 2493991 | ChEBI = 3375 | ChEMBL = 1519371 | ChemSpiderID = 4444640 | KEGG = C08584 | SMILES = CC1=C(C(C[C@@H](C1)O)(C)C)/C=C/C(=C/C=C/C(=C/C=C/C=C(\C)/C=C/C=C(\C)/C=C/C(=O)[C@@]2(C[C@H](CC2(C)C)O)C)/C)/C | StdInChI=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 | StdInChIKey = VYIRVAXUEZSDNC-RDJLEWNRSA-N }} | Section2 = {{Chembox Properties | C=40|H=56|O=3 | Appearance = Deep red solid<ref name=MerckIndex>{{cite book | title = Merck Index | edition = 12th | id=Record '''1812''' | page = 288}}</ref> | Density = | MeltingPtC = 181-182 | MeltingPt_ref = <ref name=MerckIndex/> | BoilingPt = | Solubility = }} | Section3 = {{Chembox Hazards | MainHazards = | FlashPt = | AutoignitionPt = }} }}
'''Capsanthin''' is a natural red dye of the xanthophyll class of carotenoids. As a food coloring, it has the E number E160c(i). Capsanthin is the main carotenoid in the ''Capsicum annuum'' species of plants including red bell pepper, New Mexico chile, and cayenne peppers (''Capsicum annuum'') and a component of paprika oleoresin.<ref name=MerckIndex/> Capsanthin is also found in some species of lily.<ref>{{Cite journal |last1=Valadon |first1=L. R. G. |last2=Mummery |first2=Rosemary S. |date=1977-01-01 |title=Carotenoids of Lilies and of Red Pepper: Biogenesis of Capsanthin and Capsorubin |url=https://www.sciencedirect.com/science/article/pii/S0044328X77800044 |journal=Zeitschrift für Pflanzenphysiologie |language=en |volume=82 |issue=5 |pages=407–416 |doi=10.1016/S0044-328X(77)80004-4 |issn=0044-328X|url-access=subscription }}</ref>
Capsanthin has antioxidant capacity in vitro due to the presence of eleven conjugated double bonds, a conjugated keto group, and a cyclopentane ring.<ref>{{Cite journal|last1=Hirayama|first1=Osamu|last2=Nakamura|first2=Kyoko|last3=Hamada|first3=Syoko|last4=Kobayasi|first4=Yoko|date=February 1994|title=Singlet oxygen quenching ability of naturally occurring carotenoids|url=http://doi.wiley.com/10.1007/BF02537155|journal=Lipids|language=en|volume=29|issue=2|pages=149–150|doi=10.1007/BF02537155|pmid=8152349 |s2cid=3965039 |issn=0024-4201|url-access=subscription}}</ref><ref>{{Cite journal|last1=Pérez-Gálvez|first1=Antonio|last2=Martin|first2=Hans D.|last3=Sies|first3=Helmut|last4=Stahl|first4=Wilhelm|date=June 2003|title=Incorporation of carotenoids from paprika oleoresin into human chylomicrons|journal=British Journal of Nutrition|language=en|volume=89|issue=6|pages=787–793|doi=10.1079/BJN2003842|pmid=12828795 |issn=0007-1145|doi-access=free}}</ref>
==References== {{reflist}}
Category:Carotenoids