Analysis, Bioavailability, and Potential Healthy Effects of Capsanthin, Natural Red Pigment from Capsicum spp.

Abstract

Capsanthin, uniquely found in capsicum spp., is a fat soluble red pigment. Capsanthin is synthesized during carotenogenesis and enhances liposolubility by esterifying with short-chain saturated fatty acids. Capsanthin and derivatives have been analyzed and identified by diverse techniques as spectrophotometry, TLC, HPLC, LC/MS, NMR, and FABMS/MS, etc. The absorptive pathways of carotenoids are similar to those of other dietary lipids. Capsanthin is found abundantly distributed at the polar surfaces of lipoproteins, and the clearance of capsanthin is much faster than those of lycopene in the human body. Capsanthin is regarded as a functional material by antioxidative activity and anti-tumor-promotion activity, even though it exhibits no provitamin A activity. In epidemiological studies, capsanthin appears to possibly exert a potent inhibitory effect on colon carcinogenesis. Therefore, increased intake of capsanthin rich foods may be helpful for the improvement of health.

Keywords:

• capsanthin
• carotenoids
• analysis
• bioavailability
• healthy effects

Acknowledgment

This Study was supported by Rural Development Administration and by Agricultural R&D Promotion Center, Ministry of Food, Agriculture, Forestry and Fisheries, Republic of Korea.