Capsorubin

PhytochemicalXanthophyllBest with a meal

What is it

Capsorubin is a red-orange xanthophyll carotenoid found mainly in ripe red bell peppers and paprika (Capsicum annuum). It is closely related to capsanthin and contributes to the deep color of red paprika.

Evidence for 1 use

AI-assisted evidence assessment — talk to your doctor before relying on any single supplement.

Antioxidant activity

Mixed Evidence

Capsorubin shows antioxidant activity in laboratory assays. No human trials demonstrate clinical benefit from isolated capsorubin supplementation.

How it works

As an oxygenated carotenoid, capsorubin acts as an antioxidant capable of quenching singlet oxygen and scavenging free radicals in lipid environments. In vitro studies suggest it may modulate oxidative stress pathways. It is fat-soluble and absorbed with dietary fat into chylomicrons via intestinal lipid pathways, similar to other xanthophylls. Its contribution to total dietary carotenoid intake from red peppers and paprika is small relative to capsanthin. Direct human clinical data on capsorubin in isolation is essentially absent; most evidence comes from total paprika carotenoid mixtures.

Dosage

There is no established RDA or supplement-specific dose. DSLD label data does not provide a usable median. Dietary intake from paprika and red bell peppers is typically a few milligrams per day of total paprika carotenoids combined.

When and how to take it

Take with a meal containing fat for optimal absorption.

1 commercial form

Compare the main delivery options and what they’re best suited for.

Paprika oleoresin (capsorubin + capsanthin mix)

Typical supplement and food-coloring source; rarely sold as isolated capsorubin.

Fat-soluble; absorption requires dietary fat.

Safety

Capsorubin from food sources has a long history of safe consumption. Paprika oleoresin (the source of most isolated capsorubin/capsanthin used commercially) is generally recognized as safe (GRAS) for food coloring use. High-dose supplement safety has not been formally evaluated.

Who should be cautious

Generally well tolerated as part of food. People with rare carotenoid metabolism disorders or those on supplements containing large doses of mixed carotenoids should follow general carotenoid guidance.

Interactions

No significant drug interactions have been reported. As a fat-soluble pigment, it may share absorption pathways with other carotenoids, but clinically meaningful competition has not been documented.

Food sources

Red paprika

Amount
Variable; minor fraction of total carotenoids
%DV
—

Ripe red bell pepper

Amount
Trace to low milligrams
%DV
—

Frequently asked questions

Is capsorubin the same as capsaicin?⌄

No. Capsorubin is a colored carotenoid pigment. Capsaicin is a different molecule responsible for the heat of chili peppers.

Do I need to supplement it?⌄

No. Capsorubin can be obtained from eating red bell peppers and paprika as part of a normal diet. Isolated supplementation has no proven health benefit.

References

Capsorubin on Wikidata — Wikidata link

Capsorubin (ChEBI:3378) — ChEBI link

Capsorubin (PubChem CID 5281229) — PubChem link

Capsorubin on NIH DSLD (US supplement label database) — NIH Dietary Supplement Label Database link

Research on Capsorubin (PubMed search) — PubMed link

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Evidence-based·How we grade evidence

Disclaimer: These statements have not been evaluated by the FDA. This page is educational, not a substitute for personalized medical advice. Evidence grades are AI-assisted assessments — talk to your doctor before starting any new supplement, especially if you’re pregnant, breastfeeding, on medications, or managing a chronic condition.