| Description | Canthaxanthin (E 161g) is a red-orange carotenoid that belongs to the xanthophyll group. This naturally occurring pigment is present in bacteria, algae and some fungi. |
| In vitro | Canthaxanthin enrichment of LDL has the potential to protect cholesterol from oxidation. In addition to its free radical scavenging and antioxidant properties (e.g., the induction of catalase and superoxide dismutase), canthaxanthin's immunomodulatory activity (e.g. enhancing the proliferation and function of immune competent cells) and its important role in gap junction communication (e.g. induction of the transmembrane protein connexin 43) have been reported. |
| Synonyms | all-trans-Canthaxanthin, E 161g, 角黄素, 斑蝥黄 |
| molecular weight | 564.84 |
| Molecular formula | C40H52O2 |
| CAS | 514-78-3 |
| Storage | Powder: -20°C for 3 years | In solvent: -80°C for 1 year |
| Solubility | DMSO: 25 mg/mL (44.26 mM) |
| References | 1. Tuba, Esatbeyoglu, Gerald, et al. Canthaxanthin: From molecule to function[J]. Molecular Nutrition & Food Research, 2017. |