Disease relevance of Paprika extract

• The colon cancer incidence at Week 30 was significantly lower in the highly diluted paprika juice group (40%), but not in the moderately diluted paprika juice group (60%) and the capsanthin solution groups (68% and 68%) than the control group (83%) [1].
• Capsanthin and related carotenoids isolated from the fruits of red paprika Capsicum annuum L. showed potent in vitro anti-tumor-promoting activity with inhibitory effects on Epstein-Barr virus early antigen (EBV-EA) activation induced by the tumor promoter 12-O-tetradecanoylphorbol-13-acetate (TPA) [2].
• Apoptosis was induced in human MDR1 transfected mouse lymphoma cells and human breast cancer MDA-MB-231 (HTB-26) cell lines in the presence of lycopene, zeaxanthin and capsanthin [3].

High impact information on Paprika extract

• The amino acid sequence of B is similar to capsanthin-capsorubin synthase, an enzyme that produces red xanthophylls in fruits of pepper (Capsicum annum) [4].
• Analysis of the capsanthin-capsorubin synthase promoter in combination with a beta-glucuronidase reporter gene reveals strong activation in transformed pepper protoplasts challenged with the above ROS [5].
• Similarly, down-regulation of catalase by amitrole induces expression of carotenogenic gene mRNAs leading to the synthesis of capsanthin in excised green pericarp discs [5].
• In contrast to the situation prevailing in chromoplasts, capsanthin was not esterified and its increased level was balanced by a concomitant decrease of the major leaf xanthophylls, suggesting an autoregulatory control of chloroplast carotenoid composition [6].
• The biosynthesis of leaf carotenoids in Nicotiana benthamiana was altered by forced re-routing of the pathway to the synthesis of capsanthin, a non-native chromoplast-specific xanthophyll, using an RNA viral vector containing capsanthin-capsorubin synthase (Ccs) cDNA [6].

Biological context of Paprika extract

• Leaves from transfected plants expressing Ccs developed an orange phenotype and accumulated high levels of capsanthin (up to 36% of total carotenoids) [6].
• The pharmacokinetics of dietary capsanthin was measured in four male volunteers to assess the bioavailability of oxygenated carotenoids (xanthophylls) [7].
• The areas under the curves (AUC) for capsanthin between 0 and 74 h and for lycopene between 0 and 72 h were 4.68 +/- 1.22 and 0.81 +/- 0.17(micromol.h)/L, respectively [7].
• While the capsanthin-capsorubin synthase gene is uninterrupted, the fibrillin gene is interrupted by two introns, the first one being inefficiently spliced [8].

Anatomical context of Paprika extract

• The capsanthin-capsorubin synthase gene is specifically expressed during chromoplast development in fruits accumulating ketocarotenoids, but not in mutants impaired in this biosynthetic step [9].
• Accumulation and clearance of capsanthin in blood plasma after the ingestion of paprika juice in men [7].

Associations of Paprika extract with other chemical compounds

• Antibodies raised against this enzyme allowed the isolation of a full-length cDNA clone encoding a capsanthin capsorubin synthase high molecular weight precursor [9].
• This paper reports the purification to homogeneity of a xanthophyll biosynthetic enzyme from Capsicum annuum chromoplasts, which catalyzes the conversion of the ubiquitous 5,6-epoxycarotenoids, antheraxanthin and violaxanthin, into capsanthin and capsorubin, respectively [9].
• The objective of the present study was to assess the availability of carotenoids from paprika oleoresin, including zeaxanthin, beta-cryptoxanthin, beta-carotene and the paprika-specific oxocarotenoids capsanthin and capsorubin [10].
• Laccaic acid and capsanthin were found to be very toxic to Paramecium caudatum [11].
• Effect of ascorbic acid on the stability of beta-carotene and capsanthin in paprika (Capsicum annuum) powder [12].

Gene context of Paprika extract

• Capsanthin was distributed in the plasma lipoproteins (VLDL, 13 +/- 3%; LDL , 44 +/- 3%; HDL, 43 +/- 3%) at the end of the experiment [7].
• Supplementing capsanthin-rich paprika juice for 1 wk (equivalent to three doses of 5.4 micromol capsanthin/d; 16.2 micromol/d), the level of capsanthin reached a plateau (0.10-0.12 micromol/L) between d 2 and 7 and was not detectable by d 16 [7].
• In the present study, the cultivar Mana had the highest total carotenoid content (13 208 mg/kg dwt), but the lowest R/Y (1.25) and Caps/Zeax (3.38) ratios, which are therefore the parameters to improve [13].

Analytical, diagnostic and therapeutic context of Paprika extract

• The number of colonic aberrant crypt foci, preneoplastic lesions, at Week 6 was significantly fewer (by 42%) in the 0.2 mg capsanthin group, but not in other groups, than the control group [1].
• To unequivocally identify plasma carotenoids, liquid chromatography-atmospheric pressure chemical ionization-mass spectrometry analysis was applied, which had never been used as an analytical tool to evaluate the carotenoids of chicken plasma; HPLC chromatograms of chicken plasma following capsanthin feeding have not been presented [14].
• Quantification of carotenoids in chicken plasma after feeding free or esterified lutein and capsanthin using high-performance liquid chromatography and liquid chromatography-mass spectrometry analysis [14].

References