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Biological Activities of Paprika Carotenoids, Capsanthin and Capsorubin

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Carotenoids: Biosynthetic and Biofunctional Approaches

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 1261))

Abstract

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.

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Authors and Affiliations

  1. Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, Aomori, Japan

    Hayato Maeda

  2. Institute of Health Sciences, Ezaki Glico Co., Ltd, Osaka, Japan

    Azusa Nishino

  3. Research Institute for Production Development, Kyoto, Japan

    Takashi Maoka

Authors
  1. Hayato Maeda
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  2. Azusa Nishino
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  3. Takashi Maoka
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Correspondence to Hayato Maeda .

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Editors and Affiliations

  1. Research Institute for Bioresources and Biotechnology, Ishikawa Prefectural University, Ishikawa, Japan

    Norihiko Misawa

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Maeda, H., Nishino, A., Maoka, T. (2021). Biological Activities of Paprika Carotenoids, Capsanthin and Capsorubin. In: Misawa, N. (eds) Carotenoids: Biosynthetic and Biofunctional Approaches. Advances in Experimental Medicine and Biology, vol 1261. Springer, Singapore. https://doi.org/10.1007/978-981-15-7360-6_26

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