Recent advances in capsanthin: Sources, bioactivities, and potential strategies for utilization

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.