Paprika Capsicum annuum L. (Solanaceae) contains various carotenoids such as capsanthin, capsorubin, cryptocapsin cucurbitaxanthin A, β-cryptoxanthin, capsanthin epoxide, zeaxanthin, and β-carotene. Especially, capsanthin and capsorubin are characteristic carotenoid in paprika. They show strong antioxidative effect. Furthermore, these carotenoids show preventive effect of obesity-related diseases. Dietary paprika carotenoids are absorbed in blood, and they are detected in erythrocytes. It contributes to upregulate endurance performance of athletes by reducing oxygen consumption (VO2) and the heart rate.
Keywords: Capsanthin; Capsorubin; Paprika.