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CANTHAXANTHIN

CANTHAXANTHIN

CAS NO.: 514-78-3
EC/LIST NO.: 208-187-2

Canthaxanthin /ˌkænθəˈzænθɪn/ (audio speaker iconlisten) is a keto-carotenoid pigment widely distributed in nature. 
Carotenoids belong to a larger class of phytochemicals known as terpenoids. 
The chemical formula of canthaxanthin is C40H52O2.
Canthaxanthin was first isolated in edible mushrooms. 
Canthaxanthin has also been found in green algae, bacteria, crustaceans, and bioaccumulates in fish such as carp, golden grey mullet, seabream and trush wrasse. 

Canthaxanthin is associated with E number E161g and is approved for use as a food coloring agent in different countries, including the United States and the EU; however, it is not approved for use in Australia and New Zealand.
Canthaxanthin is generally authorized for feed applications in at least the following countries: US, Canada, EU.
In the EU, canthaxanthin is allowed by law to be added to trout feed, salmon feed and poultry feed.
The European Union limit is 80 mg/kg of feedstuffs, 8 mg/kg in feed for egg laying hens and 25 mg/kg in feed for other poultry and salmonids.

Canthaxanthin is a potent lipid-soluble antioxidant.  
The biological functions of canthaxanthin are related, at least in part, to its ability to function as an antioxidant (free radical scavenging/vitamin E sparing) in animal tissues.

Canthaxanthin is a dye that is similar to the chemical that makes carrots orange. 
Canthaxanthin occurs naturally and can also be made in a laboratory. People use it as medicine.

Canthaxanthin is used to reduce sensitivity to sunlight (photosensitivity) experienced by people who have a rare genetic disease called erythropoietic protoporphyria (EPP). 
In these people, sunlight can cause skin reactions such as rash, itch, and eczema. 
Canthaxanthin is also used to reduce sun sensitivity caused by certain medications and other conditions, but there is no good scientific evidence to support these uses.

Canthaxanthin is a carotenone that consists of beta,beta-carotene bearing two oxo substituents at positions 4 and 4'. 
Canthaxanthin has a role as a biological pigment, a food colouring, a fungal metabolite and an Escherichia coli metabolite. 
Canthaxanthin derives from a hydride of a beta-carotene.

Canthaxanthin is a keto-carotenoid pigment and potent lipid-soluble antioxidant widely distributed in nature. 
Canthaxanthin has been found in edible mushrooms green algae, bacteria, crustaceans, and bioaccumulates in fish such as carp, golden mullet, seabream and trash wrasse. 
Canthaxanthin is used to reduce sensitivity to sunlight (photosensitivity) experienced by people who have a rare genetic disease called erythropoietic protoporphyria (EPP). 
In these people, sunlight can cause skin reactions such as rash, itch, and eczema. 
Canthaxanthin is also used to reduce sun sensitivity caused by certain medications. 
Some people also try it for relieving itching caused by sun exposure. 
Canthaxanthin is associated with E number E161g and is approved for use as a food coloring agent in different countries, including the United States and the EU; however, it is not approved for use in Australia and New Zealand. 
Canthaxanthinis generally authorized for feed applications in at least the following countries: US, Canada, EU. 
In the EU, canthaxanthin is allowed by law to be added to trout feed, salmon feed, and poultry feed. 
The European Union limit is 80 mg/kg of feedstuffs, 8 mg/kg feed for egg-laying hens and 25 mg/kg in feed for other poultry and salmonids.

Canthaxanthin occurs as a dark, crystalline powder. 
Canthaxanthinis consists predominantly of trans-ß-carotene-4,4′-dione together with minor amounts of other isomers.

Canthaxanthin is a reddish-orange color primarily used to color the meat of poultry, salmon, and trout and the yolks of eggs indirectly through animal feeds. 
Canthaxanthin can also be used directly for coloring food such as tomato products, fruit drinks, sausage products and baked goods as well as pharmaceuticals.

Scientists first discovered canthaxanthin, a common yellow carotenoid pigment, in edible chanterelle mushrooms. 
The chemical also occurs naturally in crustaceans, carp, green algae, Pacific salmon, and golden mullet. 
Considered a coloring agent and an antioxidant, canthaxanthin is approved by the United States Food and Drug Administration (FDA) as a food additive, in which case only minute amounts are employed.

Canthaxanthin is a naturally occurring pigment that belongs to keto-carotenoid group. 
Canthaxanthinis widely distributed in nature. 
Carotenoids come under a large group of phytochemicals named terpenoids. 
This pigment was isolated from edible mushrooms for the first time. We can also find this pigment in many other sources, including green algae, bacteria, crustaceans, and bioaccumulates in fish.

The chemical formula of canthaxanthin is C40H52O2. The molar mass of this substance is 564.8 g/mol. 
When isolated, it appears as violet colored crystals. 
Moreover, this pigment can be used as a food additive under the E number E 161g, and it is a coloring agent. 
Manufacturers can add this food coloring to trout feed, salmon, and poultry feed.

We can name canthaxanthin as a potent lipid-soluble antioxidant. 
Canthaxanthinhas a considerable biological function in animal tissues. 
These functions include free radical scavenging and vitamin E sparing. 
Moreover, when we ingest this pigment on purpose for the stimulation of a tan color, it can deposit in the panniculus to impart a golden orange hue to the skin.


Canthaxanthin is a carotenoid terpene pigment initially found in various sources including plants and fish. 
Canthaxanthin exhibits immunostimulatory, antioxidative, and chemopreventive activities; it does not display any vitamin A activity. 
In vivo, canthaxanthin increases cell-mediated and humoral immune responses. 
Metabolites of canthaxanthin enhance gap junction communication and expression of connexin 43. 
In vitro, canthaxanthin inhibits t-BOOH-induced production of malondialdehyde and lipid peroxidation; it also scavenges radicals. 
In other cellular models, this compound inhibits MCA-induced neoplastic transformation, suppressing carcinogenesis.

Canthaxanthin is a carotenoid. 
Canthaxanthin belongs to a larger class of phytochemicals known as terpenes. 
The chemical formula is C40H52O2 
Canthaxanthinhas E number E161g.

Canthaxanthin was first isolated in edible mushrooms. 
Canthaxanthin has also been found in green algae, bacteria, crustaceans, and fish such as carp, golden mullet, seabream and trush wrasse 

In the United Kingdom, canthaxanthin is allowed by law to be added to poultry feed, some sausages mainly exported to France, and trout and salmon feed 
In addition, the European Union has set the limit at 80 mg/kg of foodstuffing

Canthaxanthin is a keto-carotenoid pigment widely distributed in nature. 
Carotenoids belong to a larger class of phytochemicals known as terpenoids. 
The chemical formula of canthaxanthin is CHO. 
Canthaxanthin was first isolated in edible mushrooms. 
Canthaxanthinhas also been found in green algae, bacteria, crustaceans, and bioaccumulates in fish such as carp, golden mullet, seabream and trush wrasse.

Canthaxanthin is associated with E number E161g and is approved for use as a food coloring agent in different countries, including the United States and the EU; however, it is not approved for use in Australia and New Zealand. 
Canthaxanthin is generally authorized for feed applications in at least the following countries: USA, Canada, EU. 
In the EU, canthaxanthin is allowed by law to be added to trout feed, salmon feed and poultry feed. 
The European Union limit is 80 mg/kg of feedstuffs, 8 mg/kg in feed for egg laying hens and 25 mg/kg in feed for other poultry and salmonids.

Canthaxanthin is a potent lipid-soluble antioxidant. 
The biological functions of canthaxanthin are related, at least in part, to its ability to function as an antioxidant (free radical scavenging/vitamin E sparing) in animal tissues.

Canthaxanthin is a synthetic red colorant that is the carotenoid of most intense red color. 
Canthaxanthin is available in oil-soluble, oil-dispersible, and water-dispersible forms. 
Canthaxanthin has fair ph, heat, light, and chemical stability with a low tinctorial strength. 
unlike the carotenoids beta- carotene and beta-apo-8-carotenal, it does not possess vitamin a activity. maximum usage level is 66 ppm. 
uses include carbonated soft drinks, salad dressing, and spaghetti sauce.

Canthaxanthin is widely used as a feed additive for pigmentation of egg yolks and broiler skin. 
In poultry, canthaxanthin is used to impart a red color tone to egg yolks and broiler skin. 
Canthaxanthin is used in combination with yellow carotenoids to intensify the pigmentation and to achieve the desired golden­yellow color.

Carotenoderma is the yellow-orange discolouration of the skin due to carotenaemia (American spelling: carotenemia), a condition in which the blood level of β-carotene is elevated above the normal range.

Canthaxanthin is a carotenoid pigment.
Canthaxanthin was first isolated in edible mushrooms.belong to a larger class of phytochemicals known as terpenoids. 
Canthaxanthin has also been found in green algae, bacteria, crustaceans, and fish.
Canthaxanthin is used for egg-yolk and broiler pigmentation, as the red component of the yolk colour, and in foods and cosmetics requiring a more orange-red hue.
Canthaxanthin is also used to reduce sensitivity to sunlight, used to improve the colour, flavour, texture, or storage life of food, used to enhance the colour of trout and salmon.

Due to the commercial value of carotenoids, their biosynthesis has been studied extensively in both natural producers, and non-natural (heterologous) systems such as the bacteria Escherichia coli and yeast Saccharomyces cerevisiae. 
Canthanaxanthin biosynthesis proceeds from beta-carotene via the action of a single protein, known as a beta-carotene ketolase, that is able to add a carbonyl group to carbon 4 and 4' of the beta carotene molecule. 
Although functionally identical, several distinct beta-carotene ketolase proteins are known. 
That is to say they differ from an evolutionary perspective in their primary amino acid/protein sequence. 
They are different proteins that complete the same function. 
Thus, bacterial (CrtW) and micro-algal beta-carotene ketolase proteins such as BKT isolated from Haematococcus pluvialis are known. 
Due to the nature of canthaxanthin, relative to astaxanthin (a carotenoid of significant commercial value) these beta-carotene ketolase proteins have been studied extensively.
An E. coli based production system has been developed, that achieved canthanaxanthin production at 170 mg/l in lab scale fermentation


Canthaxanthin is not found in wild Atlantic Salmon, but is a minor carotenoid in Pacific Salmon.
Canthaxanthin is used in farm-raised trout.
Canthaxanthin is used in combination with astaxanthin for some salmon feeds.

The antioxidant characteristics of canthaxanthin have been studied by a number of authors and experiments have shown that the presence of canthaxanthin can potentially help to reduce oxidation in a number of tissues including broiler meat and the chick embryo. 
In the egg, canthaxanthin is transferred from yolk to the developing embryo where it might help to protect the developing bird against oxidative damage, particularly during the sensitive periods of hatching and early posthatch life.

IUPAC NAME : 

2,4,4-trimethyl-3-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-3,7,12,16-tetramethyl-18-(2,6,6-trimethyl-3-oxocyclohex-1-en-1-yl)octadeca-1,3,5,7,9,11,13,15,17-nonaen-1-yl]cyclohex-2-en-1-one
 
2,4,4-trimethyl-3-[(1E,3E,5E,7E,9E,11E,13E,15E,17E)-3,7,12,16-tetramethyl-18-(2,6,6-trimethyl-3-oxocyclohexen-1-yl)octadeca-1,3,5,7,9,11,13,15,17-nonaenyl]cyclohex-2-en-1-one
 
Canthaxanthin

SYNONYMS:

(7cis,9cis,11cis,13cis)-β,β-Carotene-4,4'-dione [ACD/IUPAC Name]
(7cis,9cis,11cis,13cis)-β,β-Carotène-4,4'-dione [French] [ACD/IUPAC Name]
(7cis,9cis,11cis,13cis)-β,β-Carotin-4,4'-dion [German] [ACD/IUPAC Name]
514-78-3 [RN]
β,β-Carotene-4,4'-dione, (7cis,9cis,11cis,13cis)-  
 

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