カプサンチン

解説カプサンチン．カロテノイドの一つ．ナス科トウガラシCapsicum annuumの果実に含まれるほか，数種類の植物に見いだされている．トウガラシの果皮の乾燥粉末を石油エーテルで抽出，けん化，クロマトグラフィーにより精製する．深赤色の柱状結晶．融点176 ℃．λmax 505，475 nm(石油ベンジン)．ベンゼン，エタノールなどに可溶，石油エーテルに難溶．食品の着色料に用いられる．

説明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; ).

使用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.

一般的な説明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.