Capsorubin

Capsorubin is a naturally occurring pigment belonging to the carotenoid family. It is primarily found in the fruits of plants belonging to the Capsicum genus, commonly known as chili peppers. Its chemical structure is closely related to other carotenoids, featuring a characteristic conjugated double bond system responsible for its color. Capsorubin is responsible for the red to reddish-orange hues observed in certain pepper varieties.

The biosynthesis of capsorubin occurs within the chromoplasts of plant cells. It is derived from the carotenoid precursor, beta-carotene, through a series of enzymatic modifications. While capsorubin is a significant component in some peppers, its concentration can vary depending on the specific pepper species, cultivar, and ripeness.

Beyond its role as a pigment, capsorubin, like other carotenoids, exhibits antioxidant properties. Antioxidants are compounds that can neutralize harmful free radicals in the body, potentially contributing to cellular health. Research into the specific biological activities and health implications of capsorubin is ongoing. It is also used as a natural food colorant in some food products.