C40 carotenoids including C40 originated apocarotenoids and intermediates
    3.3 beta,kappa Carotene
            C40 Ketones

C40H56O3

584.848 g/mol

  Predict biological activities of this carotenoid
(3R,3'S,5'R), 3-OH, 3'-OH, 6'=O, beta,kappa
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An antioxidant - 107 times stronger singlet oxygen quenching ability than that of α-tocopherol - SOAC value: 107 (Ref.616, Ref.597, Ref.598, Ref.599).

Anticarcinogenic activity (Ref.414).

Orange red-food coloring, and flavouring (Ref.468).

Non-provitamin A (Ref.466).

11 including one ketone (11 in total)

11 including one ketone (11 in total)

Constitutional isomer: CA00227, CA00228, CA00394, CA00340, CA00377, CA00378, CA00339, CA00342, CA00338, CA00341, CA00410, CA00436, CA00437, CA00407, CA00408, CA00412, CA00438, CA00411, CA00409, CA00583, CA00607, CA00606, CA00609, CA00608, CA00618, CA00627, CA00630, CA00624, CA00625, CA01047, CA00761, CA00762

2

3

2

0.303

43

57.530 Å²

Substrate: CR00160,  CR00409,  CR00411,  CR00414,  CR00415,  CR00417,  CR00419,  CR00422,  CR00423,  CR00425,  CR00427

Product: CR00384

Pathway: CB000069

Main carotenoid in red paprika (Ref.715).

Ref.219: Brulc, Lucka; Simonovska, Breda; Vovk, Irena; Glavnik, Vesna, Journal of Chromatography A (2013), 1318, 134-141. "Determination of egg yolk xanthophylls by isocratic high-performance liquid chromatography".

Ref.447: Cholnoky, L.; Szabolcs, J., Acta Chimica Academiae Scientiarum Hungaricae (1960), 22, 117-19., "Structure of the coloring matter of paprika".

Ref.616: Takahashi S., Iwasaki-Kino Y., and Terao J., and Mukai K., FOOD COMPOSITION AND ADDITIVES, Journal of AOAC International Vol. 99, no.1, 2016 pp.193-197, "Development of Singlet Oxygen Absorption Capacity (SOAC) Assay Method Using a Microplate Reader".

Ref.597: Kazuo MUKAI, Aya OUCHI, Oleoscience, Vol. 13 (2013) No. 8 p. 371-378, "Antioxidant Activity of Foods Development of Singlet Oxygen Absorption Capacity (SOAC) Assay Method".

Ref.598: Ouchi, A., Aizawa, K., Iwasaki, Y., Inakuma, T., Terao, J., Nagaoka, S., Mukai, K., 2010. Kinetic study of the quenching reaction of singlet oxygen by carotenoids and food extracts in solution. Development of a singlet oxygen absorption capacity (SOAC) assay method. J. Agric. Food Chem. 58, 9967–78. doi:10.1021/jf101947a.

Ref.599: Aizawa, K., Iwasaki, Y., Ouchi, A., Inakuma, T., Nagaoka, S., Terao, J., Mukai, K., 2011. Development of singlet oxygen absorption capacity (SOAC) assay method. 2. Measurements of the SOAC values for carotenoids and food extracts. J. Agric. Food Chem. 59, 3717–29. doi:10.1021/jf104955a .

Ref.414: Nishino H, Murakosh M, Ii T, Takemura M, Kuchide M, Kanazawa M, Mou XY, Wada S, Masuda M, Ohsaka Y, Yogosawa S, Satomi Y, Jinno K., Cancer Metastasis Rev. 2002;21(3-4):257-64., "Carotenoids in cancer chemoprevention.".

Ref.468: Gerard P. Moss, Herbert Baxter, J.B. Harborne, Gerald P. Moss, CRC Press; 1 edition (February 15, 1993), ISBN-10: 0850667364, ISBN-13: 978-0850667363, "Phytochemical Dictionary: A Handbook of Bioactive Compounds from Plants".

Ref.466: Torsten Bohn, Current Nutrition & Food Science, 2008, 4, 240-258, "Bioavailability of Non-Provitamin A Carotenoids " .

Ref.715: Ji-Sun Kim, Tae-Youl Ha, Suna Kim, Sun-Joon Lee, Jiyun Ahn, Journal of Functional Foods, Volume 31, April 2017, Pages 131-140, "Red paprika (Capsicum annuum L.) and its main carotenoid capsanthin ameliorate impaired lipid metabolism in the liver and adipose tissue of high-fat diet-induced obese mice", https://doi.org/10.1016/j.jff.2017.01.044.

465-42-9

KEGG COMPOUND: C08584
KNApSAcK: C00003763
LipidBank: VCA0045
MassBank: CA000015