465-42-9 Usage
Description
Different sources of media describe the Description of 465-42-9 differently. You can refer to the following data:
1. Capsanthin is the major colouring compounds contained in the Paprika oleoresin, which is a kind of oil-soluble extract isolated from the fruits Capsicum annuum or Capsicum frutescens, and is a colouring and/or flavouring in food products. As a pink pigment, Capsanthin is very abundant in peppers, accounting for 60% of the proportions of all flavonoids in the peppers. It has antioxidant properties, being able to help the body to scavenge the free radicals as well as inhibiting the growth of cancer cells.
2. Capsanthin is a carotenoid that has been found in C. annuum and has diverse biological activities. It reduces hydrogen peroxide-induced production of reactive oxygen species (ROS) and phosphorylation of ERK and p38 and prevents hydrogen peroxide-induced inhibition of gap junction intercellular communication in WB-F344 rat liver epithelial cells. Capsanthin (0.2 mg/animal) reduces the number of colonic aberrant crypt foci and preneoplastic lesions in a rat model of N-methylnitrosourea-induced colon carcinogenesis. It also reduces ear edema in a mouse model of inflammation induced by phorbol 12-myristate 13-acetate (TPA; ).
References
http://www.botanical-online.com/english/capsanthin_properites.htm
https://en.wikipedia.org/wiki/Paprika_oleoresin
Uses
Different sources of media describe the Uses of 465-42-9 differently. You can refer to the following data:
1. Capsanthin may be used as an analytical reference standard for the quantification of the analyte in red pepper powder, red pepper fruits, paprika and oleoresin using chromatography techniques.
2. antineoplastic
General Description
Capsanthin, also known as the red pepper carotenoid, is one of the major color pigments of paprika oleoresin, an oil-soluble extract, isolated from the fruits of Capsicum annum Linn or Capsicum frutescens. It is widely used as a color additive in food industries across the globe. The photoprotective effect of capsanthin protects human dermal fibroblasts against UVB induced DNA damage.
Biochem/physiol Actions
Capsanthin is a potential nutraceutical, is found in green vegetables and is a constituent of paprika and asparagus. Capsanthin has been shown to exhibit anti-proliferative function.
Safety Profile
A poison by skin
contact. When heated to decomposition it
emits acrid smoke and irritating vapors.
Purification Methods
Possible impurities are zeaxanthin and capsorubin (below). Purify capsanthin by chromatography on a column of alumina (grade IV) and develop with 0.2% EtOH in *C6H6. It
Check Digit Verification of cas no
The CAS Registry Mumber 465-42-9 includes 6 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 3 digits, 4,6 and 5 respectively; the second part has 2 digits, 4 and 2 respectively.
Calculate Digit Verification of CAS Registry Number 465-42:
(5*4)+(4*6)+(3*5)+(2*4)+(1*2)=69
69 % 10 = 9
So 465-42-9 is a valid CAS Registry Number.
InChI:InChI=1/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
465-42-9Relevant articles and documents
Total synthesis of capsanthin using Lewis acid-promoted regio- and stereoselective rearrangement of tetrasubstituted epoxide
Yamano,Ito
, p. 1662 - 1663 (2007/10/03)
The synthesis of capsanthin 1 was accomplished via the C15-cyclopentyl ketone 13 prepared by Lewis acid-promoted regio-and stereoselective rearrangement of the epoxide 12.
Kinetic Studies on the Thermal (Z/E)-Isomerization of C40-Carotenoids
Molnar, Peter,Kortvelyesi, Tarnas,Matus, Zoltan,Szabolca, Jozsef
, p. 801 - 841 (2007/10/03)
Rates of thermal (Z/E)-isomerization among all-E-, 9(9')Z-, 13Z-, 13'Z- and 15Z-isomers of zeaxanthin (1), natural violaxanthin (2), "semi-synthetic" violaxanthin (2a), capsorubin (3), capsanthin (4) and lutein epoxide (5) have been measured at temperatures over the range 333.4-368.4 K.From the specific rate constants calculated on the basis of four kinetic models, the Arrhenius and activation parameters have been derived.The effect of the different end groups and different solvents on the composition of the (Z/E)-equilibrium mixtures have been investigated as well.The rates of the isomerization reactions have been measured by HPLC, UV/VIS spectrophotometry and "classic" column chromatography.