Academic Journal
Recent advances in capsanthin: Sources, bioactivities, and potential strategies for utilization.
| Τίτλος: | Recent advances in capsanthin: Sources, bioactivities, and potential strategies for utilization. |
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| Συγγραφείς: | Chen Q; College of Food Science, Southwest University, Chongqing 400715, PR China; Research Center for Fruits and Vegetables Logistics Preservation and Nutritional Quality Control, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China., Ren S; College of Life Sciences, Chongqing Normal University, Chongqing 401331, PR China., Wang M; College of Food Science, Southwest University, Chongqing 400715, PR China., Wang Y; College of Food Science, Southwest University, Chongqing 400715, PR China., Liu M; Key Laboratory of Bio-resource and Eco-environment of Ministry of Education, College of Life Sciences, Sichuan University, Chengdu 610065, Sichuan, PR China., Li H; College of Food Science, Southwest University, Chongqing 400715, PR China; Research Center for Fruits and Vegetables Logistics Preservation and Nutritional Quality Control, Southwest University, Chongqing 400715, PR China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, PR China. Electronic address: hh20231201@swu.edu.cn. |
| Πηγή: | Food chemistry [Food Chem] 2026 Aug 30; Vol. 521, pp. 149895. Date of Electronic Publication: 2026 Jun 01. |
| Τύπος έκδοσης: | Journal Article; Review |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Ιατρικοί όροι (MeSH): | Capsicum*/chemistry , Capsicum*/metabolism , Xanthophylls*/chemistry , Xanthophylls*/pharmacology , Xanthophylls*/metabolism , Xanthophylls*/isolation & purification , Plant Extracts*/chemistry , Plant Extracts*/isolation & purification , Plant Extracts*/metabolism, Fruit/chemistry ; Fruit/metabolism ; Humans ; Animals ; Biological Availability |
| Περίληψη: | Capsanthin is a characteristic keto-carotenoid responsible for the red color of ripe Capsicum fruits and has attracted increasing attention as both a natural pigment and a bioactive ingredient. This review summarizes current knowledge on its sources, biosynthesis and regulation, bioactivities, extraction and purification, and strategies for improving stability and bioavailability. Available evidence suggests that capsanthin has considerable functional and industrial potential. In particular, supercritical fluid extraction and formulation-based delivery systems appear promising for the solvent-reduced recovery of capsanthin-rich fractions and for improving their subsequent utilization. However, broader industrial translation is still limited by restricted raw-material supply, instability during processing and storage, poor aqueous dispersibility and oral bioavailability, incomplete mechanistic understanding, and insufficient human clinical evidence. Overall, the sustainable and high-value use of capsanthin will depend on coordinated advances in resource development, green manufacturing, stabilization technologies, and clinically relevant functional validation. (Copyright © 2026 Elsevier Ltd. All rights reserved.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Bioactive carotenoid; Bioavailability; Capsanthin biosynthesis; Functional food development; Natural pigment |
| Substance Nomenclature: | 420NY1J57N (capsanthin) 0 (Xanthophylls) 0 (Plant Extracts) |
| Entry Date(s): | Date Created: 20260602 Date Completed: 20260703 Latest Revision: 20260703 |
| Update Code: | 20260703 |
| DOI: | 10.1016/j.foodchem.2026.149895 |
| PMID: | 42229047 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7072 |
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| DOI: | 10.1016/j.foodchem.2026.149895 |