Recent advances in capsanthin: Sources, bioactivities, and potential strategies for utilization
Qi Chen1, Shuang Ren2, Ming Wang3
1College 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.
Food Chemistry
|June 2, 2026
Summary
Capsanthin, a red pigment from peppers, shows great potential as a natural colorant and bioactive compound. Further research is needed to overcome challenges in its supply, stability, and bioavailability for wider use.
Area of Science:
- Food Science
- Natural Products Chemistry
- Nutraceuticals
Background:
- Capsanthin is a keto-carotenoid pigment found in ripe Capsicum fruits.
- It is recognized for its potential as a natural colorant and bioactive ingredient.
Purpose of the Study:
- To review current knowledge on capsanthin, covering its sources, biosynthesis, bioactivities, extraction, and stability.
- To identify challenges and opportunities for its industrial application and bioavailability enhancement.
Main Methods:
- Literature review of scientific publications on capsanthin.
- Synthesis of information regarding extraction techniques, stability improvement, and bioavailability strategies.
Main Results:
- Capsanthin exhibits significant functional and industrial potential.
- Supercritical fluid extraction and formulation-based delivery systems show promise for recovery and utilization.
- Key limitations include raw material supply, instability, poor dispersibility, and insufficient clinical evidence.
Conclusions:
- Advancements in resource development, green manufacturing, and stabilization are crucial for sustainable, high-value use.
- Further clinical validation is necessary to support broader industrial translation.