Studies on Metabolism of Capsanthin and Its Regulation under Different Conditions in Pepper Fruits (Capsicum spp.)
Syed Noor Muhammad Shah
Department of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China and Department of Horticulture, Faculty of Agriculture, Gomal University Dera Ismail Khan, Pakistan.
Shi-Lin Tian
Department of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China and Department of Bioengineering, Huanghuai University, Henan Zhumadian 463000, China.
Zhen-Hui Gong *
Department of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China.
Mohamed Hamed Arisha
Department of Horticulture, Northwest A&F University, Yangling, Shaanxi, 712100, China.
*Author to whom correspondence should be addressed.
Abstract
Capsanthin is a natural pigment gains great attention because it used world widely in the food, cosmetic and dye industries and readily metabolized in the body. Its functions are anti oxidative, anti tumor, anti cancer and have inhibitory effect on colon carcinogenesis in the human body. The demand for capsanthin is increasing day by day in the growing industries, while its supply is low. So it required great attention to increase yield of capsanthin content to meet public demand. In this paper we have focus on chemistry of capsanthin, classical genetics, regulator genes in synthetic pathway and environmental stress. This paper will provide research review ideas for the researchers to improve capsanthin content and fruit quality.
Keywords: Capsanthin, regulation mechanism, capsanthin/capsorubin synthase (Ccs) gene.