Capsanthin's Function (Mechanism of Capsanthin)

Date: September 9, 2023 Categories: Knowledge、Blog Views: 434

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Mechanism of Capsanthin

Green peppers contain chlorophyll and capsanthin. When the amount of chlorophyll is high, it masks the color of capsanthin, making the peppers appear green. However, chlorophyll breaks down easily and is far less stable than capsanthin. Over time, chlorophyll gradually degrades, leaving only capsanthin, which turns the green peppers red.

The main coloring compound in peppers is capsanthin, a carotenoid pigment found in the skin of peppers, making up 0.2%-0.5% of the fruit. Foreign researchers have conducted detailed studies on carotenoid pigments in peppers and have isolated more than 50 types of carotenoids from peppers, of which over 30 have been identified. Studies show that the main components of capsanthin are capsanthin and capsorubin. The carotenoid content in mature pepper varieties varies greatly, and the total carotenoid content, as well as red carotenoids (capsanthin, capsorubin) and chlorophyll content, change significantly during different stages of ripening. From the early stages of fruit development to full maturity, the total carotenoid content and red carotenoid content increase by 66 and 124 times, respectively, while chlorophyll levels drop to near zero by maturity. The ratio of red to yellow pigments also increases from 0.22 to 1.34, which explains why peppers turn red (of course, this applies to red peppers, other colors of peppers are different).

Capsaicin’s Mechanism of Action

The main active ingredient is highly concentrated capsaicin (scientific name OC), which is non-toxic and harmless to humans. The large size can spray continuously for 30 seconds, while the small size can spray for 18 seconds (each spray is smaller than the larger one) and can be used for multiple short sprays.

As the name suggests, OC is closely related to peppers. OC was first isolated from peppers in 1876. It is a highly effective, colorless crystalline compound with strong irritant properties.

Benefits and Effects of Capsanthin

Capsanthin, also known as capsicum red, is a tetraterpenoid orange-red pigment found in mature red peppers. It belongs to the carotenoid family. The polar red components include capsanthin and capsorubin, accounting for 50%-60% of the total pigment, while the less polar yellow components mainly consist of beta-carotene and zeaxanthin, which have vitamin A activity.

Capsanthin not only has a bright color, high color value, and strong coloring ability, but it also provides excellent color retention and is widely used for coloring seafood, meat, pastries, salads, canned food, beverages, and other foods. It also helps extend the shelf life of imitation foods. Additionally, capsanthin is safe, has nutritional and health benefits, and modern science has proven that it has anti-cancer and anti-radiation properties, offering promising development prospects.

Capsanthin Composition

As a food additive, capsanthin is a pigment and does not have a spicy flavor.

The food additive capsanthin is used as an ingredient in food processing. Capsanthin, also known as capsicum red, is a tetraterpenoid orange-red pigment found in mature red peppers. It belongs to the carotenoid family. The polar red components include capsanthin and capsorubin, accounting for 50%-60% of the total pigment, while the less polar yellow components mainly consist of beta-carotene and zeaxanthin, which have vitamin A activity.

Mechanism of Capsanthin

When green peppers turn red, they contain both chlorophyll and capsanthin. During the unripe stage, the pepper needs to synthesize more nutrients and requires photosynthesis. At this time, chlorophyll, through sunlight, combines water and CO2 into organic matter and O2: C6H12O6 + 6O2 + 6H2O → (enzyme) 6CO2 + 12H2O + energy. The photosynthesis process is divided into light reactions and dark reactions, but the overall chemical equation remains the same, making the peppers appear green. However, chlorophyll decomposes easily and is far less stable than capsanthin. Over time, as the peppers ripen and no longer need photosynthesis, chlorophyll gradually breaks down, and the amount of capsanthin and anthocyanins surpasses that of chlorophyll, turning the peppers red.

What is Capsanthin?

Capsanthin, also known as capsicum red, is a tetraterpenoid orange-red pigment found in mature red peppers. It belongs to the carotenoid family. The polar red components include capsanthin and capsorubin, accounting for 50%-60% of the total pigment, while the less polar yellow components mainly consist of beta-carotene and zeaxanthin, which have vitamin A activity.

Capsanthin not only has a bright color, high color value, and strong coloring ability, but it also provides excellent color retention and is widely used for coloring seafood, meat, pastries, salads, canned food, beverages, and other foods. It also helps extend the shelf life of imitation foods. Additionally, capsanthin is safe, has nutritional and health benefits, and modern science has proven that it has anti-cancer and anti-radiation properties, offering promising development prospects.

Mechanism of Capsanthin

  1. Peppers naturally turn red. Once harvested, they are laid out on a dry surface like the ground, mesh, or newspapers, and left to dry under direct sunlight. During this process, the peppers need to be regularly turned to ensure even heating. Green peppers contain more water than red peppers, so they are not ideal for sun-drying into dried peppers, but they can be preserved through pickling.
  2. Peppers are herbaceous plants from the genus Capsicum in the Solanaceae family. They originated in Mexico and Colombia and are now widely cultivated worldwide. Their stems are nearly hairless or slightly hairy, and their leaves grow alternately. The branches at the tips do not elongate and form twin or clustered flowers, with oval, egg-shaped, or lanceolate leaves that are pointed or tapering at the tip and narrowly wedge-shaped at the base. The flowers are solitary, with cup-shaped calyxes and white corollas, purple-gray anthers, thick fruit stems, long finger-like fruit, and pale yellow kidney-shaped seeds. Peppers require specific moisture conditions and do not tolerate drought or excessive moisture. They thrive in relatively dry air.

Capsaicin’s Benefits and Effects

What is Capsaicin?

Peppers are commonly consumed around the world, with about a quarter of the global population eating them daily. People living in tropical inland areas tend to prefer spicy foods more than those living in temperate coastal regions. It is believed that eating spicy foods helps combat the heat and humidity by inducing sweating. The main active compounds in peppers include capsaicinoids like capsaicin and dihydrocapsaicin, which create the sensation of heat when consumed. Capsinoids, which are non-spicy capsaicin analogs, are also naturally present in peppers, including capsiate, dihydrocapsiate, and nordihydrocapsiate. Peppers also contain other compounds such as glycosides, glyco-lipids, anthocyanins, trace elements, volatile compounds, vitamins, and carotenoids. Capsaicin is the most abundant and biologically active component.

Potential Harm of Capsanthin to the Human Body

If the red color is not natural and is instead achieved through the artificial addition of pigments, even though some claim it to be healthy, it could still pose risks to health, though the extent may vary. Capsanthin, also known as capsicum red or capsicum oleoresin, is a natural colorant extracted from peppers, with capsanthin and capsorubin as its primary coloring components, belonging to the carotenoid family, and making up 50%-60% of the total pigment. It also contains non-coloring components such as capsaicin. Capsanthin not only has a bright color, high color value, and strong coloring ability, but it also helps extend the shelf life of imitation foods."

Side Effects of Capsicum Red Pigment

If a color is artificially added rather than naturally occurring, no matter how healthy it’s claimed to be, it’s definitely going to pose health risks—it's just a matter of degree. Capsicum red pigment, also known as paprika or chili oleoresin, is a natural coloring agent extracted from peppers. Its primary coloring components are capsanthin and capsorubin, which belong to the carotenoid family, making up about 50% to 60% of its content. Additionally, it contains a certain amount of the non-coloring compound capsaicin. Capsicum red pigment is not only vibrant and high in cost but also has strong coloring power and excellent color retention, effectively extending the shelf life of imitation foods.

What Does Capsaicin React With?

The spiciness of peppers is a unique sensation that goes beyond the four basic tastes. This heat primarily comes from various capsaicinoids, and the amount and variety of these compounds determine the pepper's flavor and heat level. Capsaicin is a general term for these compounds; it directly stimulates the oral mucosa and trigeminal nerve, causing a burning pain sensation. This experience is fundamentally different from the other basic tastes. It's not just about the tongue; when your skin comes into contact with chili, it feels intensely hot, similar to the sensation of holding a lit match in your hand versus in your mouth. In contrast, when you touch sugar or salt, you can’t easily tell them apart. However, if you hold a handful of chili powder, you can immediately recognize the difference.

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