Capsanthin is a xanthophyll carotenoid pigment primarily responsible for the red color of ripe Capsicum annuum fruits (paprika, red peppers). It features a conjugated polyene chain with one β-ionone ring and one κ-ring bearing a keto group, along with two hydroxy substituents. Used as natural food colorant E160c, it demonstrates antioxidant activity that may help mitigate oxidative stress. Biosynthesized in plants via the carotenoid pathway, it is fat-soluble and stable under typical food processing conditions but sensitive to prolonged light and oxygen exposure.