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Capsanthin

Definition of the noun Capsanthin

What does Capsanthin mean as a name of something?

noun

  1. [organic compound] A di-hydroxy, keto carotenoid, which, together with capsorubin, constitutes the red pigment of paprika.

Printed dictionaries and other books with definitions for Capsanthin

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Google previewFood Colorants (2007)

Chemical and Functional Properties by Carmen Socaciu

Capsanthin is a monoketolated product; capsorubin is di-ketolated (Figure 5.3.3B ). Among plants, these ketocarotenoids are limited to species of Capsicum. All plants make antheraxanthin and violaxanthin (they have ABA), so that transplantation of only one gene functions may allow accumulation of these red pigments in other plants. Engineering of tissuespecific expression is needed to avoid perturbations of normal physiology in photosynthetic tissues (zeaxanthin) and seeds (ABA).

Google previewPhytochemical Dictionary (1998)

A Handbook of Bioactive Compounds from Plants, Second Edition by Herbert Baxter, J.B. Harborne, Gerald P. Moss

Capsanthin. Wide occurrence, but in smaller amounts than /3-carotene. e.g., in the roots of carrots, Damns carota (Umbelliferae), in the seeds of sweetcorn or maize, Zea mays (Gramineae), in palm, Elaeis guineensis (Palmae), in many fruits, e.g., in tomato, Lycopersicon esculentum (Solanaceae), and in persimmon, Diospyros kaki (Ebenaceae), in the green leaves of many higher plants, and in the cells of many red algae (Rhodophyta). Vitamin A precursor, but only half as active as ...

Google previewThe Encyclopedia of Herbs and Spices (2017)

by P N Ravindran

The intense red colour of the ripe capsicums is due to a group of compounds known as carotenoid pigments, the major ones being capsanthin (30–60%) and its isomer capsorubin (6–18%) and the others are zeaxanthin, cryptoxanthin and lutein, which are present as fatty acid ...

Google previewA Consumer's Dictionary of Cosmetic Ingredients (2010)

Complete Information About the Harmful and Desirable Ingredients in Cosmetics and Cosmeceuticals by Ruth Winter

Capric Acid and Glycol CAPRYLYL HYDROXYETHYL IMIDAZOLINE •See Imidazoline CAPSANTHIN/CAPSORUBIN • A hair coloring that is used in European products but is banned from American colors. It is a coal tar color. CAPSELLA BURSA • Shepherd's Heart. Shepherds Purse. Extract of the.

Google previewElsevier's Dictionary of Chemoetymology (2006)

The Whys and Whences of Chemical Nomenclature and Terminology by Alexander Senning

capsanthin C40H56O3, derived from caps(a)-, anth(o)-, and -in(e) capsarubin C40H56O4, derived from caps(a)-, rubi-, and -in(e) capside derived from capsa (Latin: box, capsule) and -ide capsomer derived from capside and -mer capto-dative derived from captus (Latin: caught, captive), from capere (Latin: to catch), and datus (Latin : given), from dare (Latin: to give) caput mortuum (Latin: dead head), an alchemistic term for ...

Google previewDictionary of Food Science and Nutrition (2009)

by A&C Black

noun capsanthin or capsorubin, pink peppery- flavoured food colouring obtained from paprika E160(d)noun lycopene, a natural red food colour, ...

Google previewEncyclopedia of Dairy Sciences (2011)

• riboflavin, riboflavin5′phosphate; • chlorophylls and chlorophyllins; • copper complexes of chlorophylls and chlorophyllins; • plain caramel, caustic sulfite caramel, ammonia caramel, sulfite ammonia caramel; • vegetable carbon; • carotenes; • paprika extract, capsanthin, capsorubin; ...

Google previewDictionary of Food (2009)

International Food and Cooking Terms from A to Z by Charles Sinclair

name Cayenne peppers capsorubin See capsanthin capuchina Spain Nasturtium capucine France Nasturtium caquelon Switzerland A widebased pot with a short stubby handle to one side in whichcheese fondue is preparedand kept hot and molten over a spirit lamp orcandle carabasso arrebossat Catalonia Deepfried battered courgettes. See also carbasó arrebossat.

Google previewDictionary of Food Ingredients (2011)

by Robert S. Igoe

the pigment is a red-orange carotenoid of which the principal carotenoid is capsanthin. It has fair pH and heat stability, and poor light and chemical stability. It is used in sausages, meat products, condiment mixtures, and salad dressings. Oleoresins—Solvent-free extractions from spices that contain the volatile and nonvolatile flavor components. They are the closest replacements for a spice, and are used in seasonings for a variety of foods. Olestra—A fat replacer ( sucrose polyester) ...

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Scrabble value of C3A1P3S1A1N1T1H4I1N1

The value of this 10-letter word is 17 points, but it's not an accepted word in the Official Scrabble Players Dictionary.

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