Capsicum Carotenoids

Last Updated: September 28 2022

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




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    1.

    Sources and Composition

    Capsicum Carotenoids include the two structurally similar compounds Capsorubin and Capsanthin.

    They are found in all capsicum vegetables and fruits, and are found in very high amounts in both deep red chillies, cayenne, and paprika; the latter ranging from 3-8g/kg total carotenoids.[1] Specifically, the capsicum carotenoid content of cayenne is approximately 2.01 capsanthin and 0.31 capsorubin, and paprika has values of 2.19-3.49 capsanthin and 0.42 to 0.98 capsorubin (all numbers g/kg)[2][3]

    2.

    Reversal of Multidrug Resistance

    Multidrug Resistance proteins (MDRs) are protein transports on tumor cells and other cells such as intestinal cells. They serve to eject compounds that build up in a cell, and exist as a defense mechanism for said cell.

    Both Capsorubin and Capsanthin are able to potently inhibit P-Glycoprotein and MDR-1, two well-characterized efflux proteins.[4][5] Via this action they may increase the bioavailability of some compounds, such as Berberine.

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