Capsanthin

Chemistry informtion about Capsanthin (CAS NO.465-42-9) is:
IUPAC 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
Synonyms: 3,3'-Dihydroxy-beta,kappa-caroten-6'one ; Capsanthin/capsorubin ; Paprika extract ; beta,kappa-Caroten-6'one, 3,3'dihydroxy- ; (3R,3'S,5'R)-3,3'-Dihydroxy-beta,kappa-caroten-6'-one 
Molecular Weight: 584.87084 [g/mol]
Molecular Formula: C₄₀H₅₆O₃
XLogP3-AA: 10.6
H-Bond Donor: 2
H-Bond Acceptor: 3
EINECS: 207-364-1 
Density: 1.012 g/cm³
Flash Point: 407.2 °C
Boiling Point: 726.6 °C at 760 mmHg
Vapour Pressure: 2.22E-24 mmHg at 25°C 
Enthalpy of Vaporization: 121.17 kJ/mol
Following is the molecular structure of Capsanthin (CAS NO.465-42-9) is:

As Paprika excerpt Capsanthin (CAS NO.465-42-9) was used in oil and water-soluble commercial preparations to the colouring of meat and Fischkonserven, sweet goods (Marzipan), Mayonnaisen, sausages as well as of Kosmetika. Also as feed additive for Eidotter and skin pigmentation of mast poultry the two coloring materials use find.

A poison by skin contact. When heated to decomposition it emits acrid smoke and irritating vapors.

 Capsanthin (CAS NO.465-42-9) is the head Carotinoid of the Paprikafrucht (Capsicum annuum, Solanaceae). From their Capsanthin as well as Capsorubin and a row are isolated from Apocarotinoiden.