| Capsorubin is a carotenoid that can be synthesized by plants and bacteria. It has been found to have low light absorption properties, which are due to the hydrogen bonds between the carbonyl group and casein. Capsorubin can be used as a chromatographic agent for the separation of fatty acids, carotenoids, and other compounds. It also binds to DNA in transcriptional regulation and nutrient solution in bacterial growth. Capsorubin is a major component of chilli pepper extract. This compound has been shown to induce apoptosis in HL-60 cells, which may be due to its ability to activate caspase-3 or promote mitochondrial dysfunction. The detection time for capsorubin is about 30 minutes at room temperature with an equivalent absorbance of 0.5 at 450 nm when dissolved in ethanol. Synonyms: (3S,3S,5R,5R)-3,3-Dihydroxy-kappa,kappa-carotene-6,6-dione, (1R,1R,4S,4S)-(all-E)-1,20-Bis(4-hydroxy-1,2,2-trimethylcyclopentyl)-4,8,13,17-tetramethyl-2,4,6,8,10,12,14,16,18-eicosanonaene-1,20-dione, Capsorubin, all-trans-Capsorubin CAS No: 470-38-2 Molecular Formula: C40H56O4 Molecular Weight: 600.87 Purity: 95% Appearance: Red solid Melting Point: 201C (lit.) Solubility: DMF, DMSO Storage and Stability: May be stored at RT for short-term only. Long-term storage is recommended at 4C. For maximum recovery of product, centrifuge the original vial prior to removing the cap. |
