ALPHA GUIDE
A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Capsanthin

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
Red Bell Peppers
Cayenne Peppers
Cayenne Peppers
Hungarian or Paprika Peppers Hungarian or Paprika Peppers

Web References

  1. http://en.wikipedia.org/wiki/Chili_pepper
  2. http://plants.usda.gov/java/profile?symbol=CAPSI

Printed Reference Material

  1. Perez-Galvez A, Minguez-Mosquera MI. Structure-reactivity relationship in the oxidation of carotenoid pigments of the pepper (Capsicum annuum L.).
  2. 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
  3. 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
  4. 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
  5. 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
  6. Attal N. Chronic neuropathic pain: mechanisms and treatment. Clin J Pain 2000 Sep;16(3 Suppl):S118-30 2000
  7. Ellis CN, Berberian B, et al. A double-blind evaluation of topical capsaicin in pruritic psoriasis. J Amer Acad Dermatol 29:438-42 1993 1993
  8. Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition Encyclopedia. Clovis, California: Pegus Press; 1986, PMID: 15210
  9. 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
  10. Kempaiah RK, Srinivasan K. Integrity of erythrocytes of hypercholesterolemic rats during spices treatment. Mol Cell Biochem 2002 Jul;236(1-2):155-61 2002
  11. 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
  12. Rains 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 Oct;7(4):317-28 1995
  13. Robbins W. Clinical applications of capsaicinoids. Clin J Pain 2000 Jun;16(2 Suppl):S86-9 2000
  14. Schnitzer TJ. Non-NSAID pharmacologic treatment options for the management of chronic pain. Am J Med 1998 Jul 27;105(1B):45S-52S 1998
  15. Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press; 1988, PMID: 152

Monday, March 31, 2008 4:30:26 PM (US Mountain Standard Time, UTC-07:00)  #    Comments [0]   C  |  Trackback