Capsorubin is a carotenoid that has been found in C. annuum and has diverse biological activities.1,2,3 It inhibits lipid peroxidation induced by 2,2’-azobis(2,4-dimethyl valeronitrile) (AMVN) in vitro when used at a concentration of 167 µM.1 Capsorubin (1 µM) decreases UVB-induced formation of DNA strand breaks and apoptosis in isolated human dermal fibroblasts.2 It also inhibits Epstein-Barr virus early antigen (EBV-EA) activation induced by phorbol 12-myristate 13-acetate , a marker of tumor formation, in Raji cells.
1.Maoka, T., Goto, Y., Isobe, K., et al.Antioxidative activity of capsorubin and related compounds from paprika (Capsicum annuum)J. Oleo Sci.50(8)663-665(2001) 2.FernÁndez-GarcÍa, E., Carvajal-LÉrida, I., and PÉrez-GÁlvez, A.Carotenoids exclusively synthesized in red pepper (capsanthin and capsorubin) protect human dermal fibroblasts against UVB induced DNA damagePhotochem. Photobiol. Sci.15(9)1204-1211(2016) 3.Maoka, T., Mochida, K., Kozuka, M., et al.Cancer chemopreventive activity of carotenoids in the fruits of red paprika Capsicum annuum LCancer Lett.172(2)103-109(2001)