Capsanthin
Capsanthin and capsorubin are red pigments formed in Peppers (Capsicum spp.) during ripening; they occur mainly as esters of various fatty acids. Strong antioxidants, they are more resistant to decomposition than the other carotenoids. Capsanthin is the most abundant xanthophyll ( 30-60% of total carotenoids) in mature Peppers, where it is accompanied by lesser amounts of capsorubin and some 30 to 40 other carotenoids. Capsanthin from Paprika juice has been found to accumulate in HDL in the human body, where it protects against oxidation and presumably contributes to the prevention of atherosclerosis. (-Ganora)
Antioxidant Activity of Capsanthin and the Fatty Acid Esters in Paprika (*Capsicumannuum*)