Paprika extract

Public-database records for Paprika extract (CAS 465-42-9), reproduced here for independent cross-checking.

Safety classification and hazard statements

Regulatory listings

Physical description and handling notes

• Deep carmine-red needles from petroleum ether
• In water, 3.41X10-10 mg/L at 25 °C (estimated)
• Freely soluble in acetone, chloroform; soluble in methanol, ethanol, ether and benzene; slightly soluble in petroleum ether and carbon disulfide.
• 4.65X10-18 mm Hg at 25 °C (estimated)
• Henry's law constant = 2.9X10-8 cu m-atm/mol at 25 °C (estimated)
• When heated to decomposition it emits acrid smoke and irritating fumes.

Reported physical properties

How this substance is indexed

Documented uses

• Used as an orange food color, E 160(c)
• The pharmacokinetics of dietary capsanthin were determined in four male volunteers with plasma essentially free of capsanthin at the beginning of the study. They received paprika juice for 1 week, equivalent to three doses of 5.4 umol capsanthin/day, for a total of 16.2 umol/day. The level of capsanthin in plasma reached a plateau (0.10-0.12 umol/L) between day 2 and day 7, and capsanthin was not detectable in plasma by day 16. Capsanthin was distributed in the plasma lipoproteins after 1 week as follows: very low
• The bioavailability of carotenoids from a paprika oleoresin (zeaxanthin, beta- cryptoxanthin, beta-carotene, capsanthin, capsorubin) was assessed in humans. After overnight fasting, nine volunteers ingested a single dose of a paprika oleoresin containing 6.4 mg zeaxanthin, 4.2 mg beta-cryptoxanthin, 6.2 mg beta-carotene, 35.0 mg capsanthin and 2.0 mg capsorubin. At different time points, the carotenoid pattern in the chylomicron fraction of whole blood was analyzed to evaluate carotenoid absorption. From the major
• /A/ study in which rats were gavaged with a mixture of capsaicinoids /was reported/. These substances were extensively metabolized by a variety of metabolic pathways, including 1) hydrolysis of the acid-amide bond and deamination to form vanillylamine, 2) hydroxylation of the vanillyl ring, 3) oxidation of the hydroxyl group in the ring and 4) oxidation of the terminal carbon in the sidechain. /Capsaicinoids/
• Later steps of carotenoid biosynthesis catalyzed by cyclase enzymes involve the formation of alpha, beta, and kappa-rings. Examination of the primary structure of lycopene beta-cyclase revealed 55% identity with that of antheraxanthin kappa-cyclase. Recombinant lycopene beta-cyclase afforded only beta-carotene, while recombinant antheraxanthin kappa-cyclase catalyzed the formation of beta-carotene from lycopene as well as the conversion of antheraxanthin into the kappa-carotenoid capsanthin. Since the formation of
• ... In a /study/ involving the single ingestion of paprika juice (equivalent to 34.2 umol capsanthin) The half-lives /after a single ingestion of paprika juice (equivalent to 34.2 umol capsanthin)/ were calculated to be 20.1 +/- 1.3 hr for capsanthin and 222 +/- 15 hr for lycopene. ...

Names this substance appears under

Capsanthin; 465-42-9; all-trans-capsanthin; Capsanthin/capsorubin; (3R,3'S,5'R)-3,3'-Dihydroxy-beta,kappa-caroten-6'-one; DTXSID10905012; 420NY1J57N; beta,kappa-Caroten-6'one, 3,3'dihydroxy-; CHEBI:3375; RefChem:31613; DTXCID401334125; 207-364-1; MFCD31726206; 3,3'-Dihydroxy-beta,kappa-caroten-6'one; all trans Capsanthin; EINECS 207-364-1

Computed molecular descriptors

Database abstract

Paprika extract · CAS 465-42-9 · C40H56O3. UNII 420NY1J57N. 熔点: 176 °C.

Source: PubChem / Wikidata; the batch COA governs where values differ.