Common Name: Capsanthin
Overview:
Capsanthin is a carotenoid
that is part of a group of compounds called xanthophylls. Zeaxanthin
and astraxanthin are also in this group. This carotenoid is unique to
the peppers. Capsanthin is responsible for the red color in of paprika,
cayenne peppers, and ripe bell peppers.
Benefits
Unlike the more familiar carotenoids such as beta-carotene, research on
Capsanthin is just beginning. It has been found that the ability of
capsanthin to scavenge free radicals is equal to or greater than
beta-carotene, lutien and zeaxanthin. It is also much more stable and
resists decomposition better than the others.
Researchers in France have shown that capsanthin and related
carotenoids are showing potent anti-tumor activity. These carotenoids
inhibited the effects of the Epstein-Barr virus early antigen (EBV-EA)
as well as anti-tumor-activity in an in vitro mouse skin two-stage
carcinogenesis assay.
Dietary Sources
|
Red Bell Peppers |
|
Cayenne Peppers |
 Hungarian or Paprika Peppers |
Web References
- http://en.wikipedia.org/wiki/Chili_pepper
- http://plants.usda.gov/java/profile?symbol=CAPSI
Printed Reference Material
- Perez-Galvez A, Minguez-Mosquera MI. Structure-reactivity relationship in the oxidation of carotenoid pigments of the pepper (Capsicum annuum L.).
- Antonious GF, Kochhar TS, Jarret RL, Snyder JC. Antioxidants in hot pepper: variation among accessions.
J Environ Sci Health B. 2006;41(7):1237-43.
PMID: 16923603 - Chassy AW, Bui L, Renaud EN, Van Horn M, Mitchell AE.
Three-year comparison of the content of antioxidant microconstituents
and several quality characteristics in organic and conventionally
managed tomatoes and bell peppers.
J Agric Food Chem. 2006 Oct 18;54(21):8244-52.
PMID: 17032035 - Kuda T, Iwai A, Yano T.
Effect of red pepper Capsicum annuum var. conoides and garlic Allium
sativum on plasma lipid levels and cecal microflora in mice fed beef
tallow.
Food Chem Toxicol. 2004 Oct;42(10):1695-1700.
PMID: 15354321 - Ahuja
KD, Robertson IK, Geraghty DP, Ball MJ. Effects of chili consumption on
postprandial glucose, insulin, and energy metabolism. Am J Clin Nutr. 2006 Jul;84(1):63-9. , PMID: 16825682
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CN, Berberian B, et al. A double-blind evaluation of topical capsaicin
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AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia.
Clovis, California: Pegus Press; 1986, PMID: 15210
- Joe
B, Lokesh BR. Prophyloatcitc and therapeutic effects of n-3
polyunsaturated fatty acids, capsaicin and curcumin on adjuvant induced
arthritis in ratsl. Nutr Biochem 1997;8:397-407 1997
- Kempaiah
RK, Srinivasan K. Integrity of erythrocytes of hypercholesterolemic
rats during spices treatment. Mol Cell Biochem 2002 Jul;236(1-2):155-61
2002
- Mori A, Lehmann S, O'Kelly J, Kumagai T,
Desmond J, Pervan M, McBride W, Kizaki M, Koeffler HP. Capsaicin, a
Component of Red Peppers, Inhibits the Growth of Androgen-Independent,
p53 Mutant Prostate Cancer Cells. Cancer Res 2006 Mar 15;66(6):3222-9. , PMID: 16540674
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C, Bryson HM. Topical capsaicin. A review of its pharmacological
properties and therapeutic potential in post-herpetic neuralgia,
diabetic neuropathy and osteoarthritis. Drugs Aging 1995
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TJ. Non-NSAID pharmacologic treatment options for the management of
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- Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988, PMID: 152