Carotenoids that are common to Capsicum foods like red peppers, and tend to co-exist alongside Capsaicin; not too bioactive, but appear to be potent P-glycoprotein inhibitors and may increase bioavailability of other supplements.
Capsicum Carotenoids is most often used for
Capsicum Carotenoids are two pigments from the Capsicum family of vegetables (most well known for peppers and cayenne, and to a lesser degree paprika). These pigmentations belong to the class of carotenoids, and are reddish in nature.
They affect metabolism of other compounds and pharmaceuticals by acting as inhibitors of a class of proteins that eject some drugs and supplements from inside cells, and can also eject supplements from the liver back into the intestine. For supplements that are subject to these protein transports, inhibiting the transports increases the amount of supplement taken up by the body.
Not enough information is available for a recommended dosage.