# capsanthin

> chemical compound

**Wikidata**: [Q425431](https://www.wikidata.org/wiki/Q425431)  
**Wikipedia**: [English](https://en.wikipedia.org/wiki/Capsanthin)  
**Source**: https://4ort.xyz/entity/capsanthin


## References

1. capsanthin. Global Substance Registration System
2. [CAS Common Chemistry](https://commonchemistry.cas.org/detail?cas_rn=465-42-9)
3. Capsanthin. PubChem
4. ChEBI release 2020-09-01
5. Gene Ontology release 2019-11-16
6. [Source](http://geneontology.org/external2go/rhea2go)
7. CAPSANTHIN. ChEMBL
8. capsanthin. ChemSpider
9. capsanthin. ChEBI
10. Nutritional and Medical Importance of Red Pepper (Capsicum spp.)
11. Dietary capsanthin, the main carotenoid in paprika (Capsicum annuum), alters plasma high-density lipoprotein-cholesterol levels and hepatic gene expression in rats.
12. Use of HPLC and multivariate methods for the evaluation of the stability of colour pigments of paprika (Capsicum annuum) powder
13. Isocratic non-aqueous reversed-phase high-performance liquid chromatographic separation of capsanthin and capsorubin in red peppers (Capsicum annuum L.), paprika and oleoresin
14. Color quality in paprika
15. Separation and quantification of the carotenoid pigments in red peppers (Capsicum annuum L.), paprika, and oleoresin by reversed-phase HPLC
16. Carotenoids and carotenoid esters from new cross-cultivars of paprika
17. Influence of the Industrial Drying Processes of Pepper Fruits(Capsicum annuum Cv. Bola) for Paprika on the Carotenoid Content
18. Separation of paprika pigments by HPLC
19. Carotenoid composition in the fruits of red paprika (Capsicum annuum var. lycopersiciforme rubrum) during ripening; biosynthesis of carotenoids in red paprika
20. Structure-reactivity relationship in the oxidation of carotenoid pigments of the pepper (Capsicum annuum L.).
21. Carotenoid Composition in the Fruits ofCapsicumannuumCv. Szentesi Kosszarvú during Ripening
22. Carotenoid biosynthesis changes in five red pepper (Capsicum annuum L.) cultivars during ripening. Cultivar selection for breeding
23. Quantitative Analysis of Carotenoids and Carotenoid Esters in Fruits by HPLC: Red Bell Peppers
24. Free and esterified carotenoids in green and red fruits of Capsicum annuum
25. Isolation of Carotenoids with 3,5,6-Trihydroxy-5,6-dihydro-β-end Groups from Red Paprika (Capsicum annuum)
26. ChemInform Abstract: Novel Carotenoid 3,6-Epoxides from Red Paprika, Capsicum annuum.
27. Analysis of molecular species of glycolipids in fruit pastes of red bell pepper (Capsicum annuum L.) by high-performance liquid chromatography-mass spectrometry
28. Characterization of carotenoids and carotenoid esters in red pepper pods (Capsicum annuum L.) by high-performance liquid chromatography/atmospheric pressure chemical ionization mass spectrometry
29. Determination of egg yolk xanthophylls by isocratic high-performance liquid chromatography
30. Isolation and characterization of 3,5,6-trihydroxy-carotenoids from petals ofLilium tigrinum
31. Das Carotinoidspektrum der Antheren und Petalen vonLilium tigrinum cv.‘Red Night’
32. Capsanthin. Hazardous Substances Data Bank. 2019
33. [LIPID MAPS](http://www.lipidmaps.org/rest/compound/lm_id/LM/all/download)
34. (3R,3'S,5'R)-3,3'-dihydroxy-β,κ-caroten-6'-one. ECHA Substance Infocard database
35. CAPSANTHIN/CAPSORUBIN. CosIng database
36. CABI Thesaurus
37. UniChem