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CAPSANTHIN

Capsanthin

Chemical compound

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

Capsanthin

Paprika oleoresin

Chemical compound

and/or flavouring in food products. It is composed of vegetable oil and capsanthin and capsorubin, the main colouring compounds (among other carotenoids)

Paprika oleoresin

Paprika_oleoresin

Paprika

Spice made from red peppers

compounds), zeaxanthin, lutein and β-cryptoxanthin; reds derive from capsanthin and capsorubin. One study found high concentrations of zeaxanthin in orange

Paprika

Capsanthin/capsorubin synthase

Capsanthin/capsorubin synthase (EC 5.3.99.8, CCS, ketoxanthophyll synthase, capsanthin-capsorubin synthase) is an enzyme with systematic name violaxanthin—capsorubin

Capsanthin/capsorubin synthase

Capsanthin/capsorubin_synthase

Oleoresin

Defensive secretion of conifer trees

(400,000 tons per year in the 1990s). A paprika extract, also known as capsanthin or capsorubin, obtained from the dried fruits of (capsicum annuum) paprika

Oleoresin

Antibiotic

Antimicrobial substance active against bacteria

bacterial efflux pumps include the alkaloid lysergol, the carotenoids capsanthin and capsorubin, and the flavonoids rotenone and chrysin. Other natural

Antibiotic

E number

Codes for food additives

Approved in the EU. Approved in the US. E160c Paprika oleoresin: (i) capsanthin, (ii) capsorubin Red Approved in the EU. Approved in the US. E160d Lycopene

E number

E_number

Carotenoid

Class of chemical compounds; yellow, orange or red plant pigments

Canthaxanthin a.k.a. Aphanicin, Chlorellaxanthin β,β-Carotene-4,4'-dione Capsanthin (3R,3'S,5'R)-3,3'-Dihydroxy-β,κ-caroten-6'-one Capsorubin (3S,5R,3'S,5'R)-3

Carotenoid

Topics referred to by the same term

New Delhi, India Cartesian coordinate system, a mathematical system Capsanthin/capsorubin synthase, an enzyme Cellular Confinement Systems (geocells)

CCS

Efflux pump

Protein complexes that move compounds, generally toxic, out of bacterial cells

been shown to inhibit bacterial efflux pumps, including the carotenoids capsanthin and capsorubin, the flavonoids rotenone and chrysin and the alkaloid lysergol

Efflux pump

Efflux_pump

List of food additives

Canthaxanthin – color Caper (Capparis spinosa) – Caprylic acid - preservative Capsanthin – color Capsorubin – color Carrageenan – A family of linear sulphated

List of food additives

List_of_food_additives

Capsorubin

Chemical compound

(1977-01-01). "Carotenoids of Lilies and of Red Pepper: Biogenesis of Capsanthin and Capsorubin". Zeitschrift für Pflanzenphysiologie. 82 (5): 407–416

Capsorubin

List of dyes

indicator azo 3737-95-9 Canthaxanthin Food orange 8 40850 carotenoid 514-78-3 Capsanthin Paprika Natural red 34 75133 natural 465-42-9 Capsorubin carotenoid 470-38-2

List of dyes

List_of_dyes

C40H56O3

Index of chemical compounds with the same molecular formula

mass: 584.57 g/mol, exact mass: 584.4229 u) may refer to: Antheraxanthin Capsanthin Flavoxanthin This set index page lists chemical structure articles associated

C40H56O3

Basil Weedon

British chemist and academic (1923–2003)

of flamingos), astaxanthin (responsible for the colour of lobsters), capsanthin and capsorubin (found in red peppers), renieratene (from Japanese sea

Basil Weedon

Basil_Weedon

List of EC numbers (EC 5)

allene-oxide cyclase EC 5.3.99.7: styrene-oxide isomerase EC 5.3.99.8: capsanthin/capsorubin synthase EC 5.3.99.9: neoxanthin synthase EC 5.3.99.10: thiazole

List of EC numbers (EC 5)

List_of_EC_numbers_(EC_5)