paprika extract color
Also known as: Paprika extract, Paprika oleoresin, E 160c, Capsanthin, Capsorubin, Capsicum annuum
Overview
Paprika extract, derived from the fruits of *Capsicum annuum*, is primarily used as a natural colorant in foods and supplements. It is rich in carotenoids, particularly capsanthin and capsorubin, and is low in capsaicin, the compound responsible for the pungency in chili peppers. While it's used to enhance color in food products and as a source of antioxidants, research on its direct health benefits in humans is limited. Most studies focus on food safety, color stability, and animal models. The extract is available in forms like powder and oleoresin, primarily used in the food industry for its vibrant color and antioxidant properties. The quality of available evidence is limited, with most data coming from animal studies and food safety evaluations rather than human clinical trials.
Benefits
In animal models, paprika extract supplementation has shown improvements in yolk color in eggs, measured by yolk color fan score (YCFS), and has influenced blood lipid profiles, such as HDL cholesterol. Poultry studies have indicated that while YCFS decreases with storage, it remains higher in supplemented groups compared to controls. Additionally, paprika extract exhibits antioxidant effects in vitro and in food matrices, contributing to improved color retention and oxidative stability. However, the effect sizes and clinical relevance for humans remain unclear due to the limited availability of high-quality human studies. Breed-specific responses have been observed in poultry, but robust human data are lacking.
How it works
The primary mechanism of action of paprika extract is attributed to its carotenoid content, specifically capsanthin and capsorubin. These compounds act as antioxidants, neutralizing free radicals and reducing oxidative stress. In animal models, paprika extract has been shown to modulate lipid metabolism. However, the bioavailability of capsanthin and capsorubin from paprika extract is very low in humans, limiting its potential systemic effects. The extract's antioxidant properties also contribute to its ability to improve color retention and oxidative stability in food systems.
Side effects
Paprika extract (E 160c) is generally considered safe as a food additive in the EU, with no genotoxic concerns based on available toxicological data. No common, uncommon, or rare side effects have been reported in available studies. There are no known significant drug interactions or specific contraindications identified. Special population considerations indicate that no reproductive or developmental toxicity data are available, but read-across from similar carotenoids suggests a low risk. Overall, paprika extract is considered safe for its intended use as a food colorant, but comprehensive human safety data, particularly regarding high-dose supplementation, are lacking.
Dosage
No minimum effective dose or optimal dosage ranges have been established for humans regarding paprika extract supplementation. Similarly, no maximum safe dose has been determined for humans, as its use as a food additive is regulated by EFSA. Typically, paprika extract is used as a powder or oleoresin in food and supplements. The bioavailability of active carotenoids in humans is low, which may affect its potential efficacy. No specific timing considerations or required cofactors have been identified. Due to the limited human data, specific dosage recommendations cannot be provided, and its use should align with established food additive regulations.
FAQs
What is paprika extract primarily used for?
Paprika extract is mainly used for its color and antioxidant properties in food, rather than as a therapeutic supplement. It enhances the visual appeal and oxidative stability of food products.
Is paprika extract safe to consume?
Yes, paprika extract is considered safe as a food additive. Regulatory bodies have not identified significant safety concerns regarding its use in food coloring.
When should I take paprika extract?
There are no specific timing recommendations for paprika extract. It is typically incorporated directly into food products during manufacturing.
What results can I expect from using paprika extract?
Paprika extract primarily improves color and antioxidant stability in food. There is limited evidence to support significant health benefits in humans from its consumption.
Is paprika extract the same as capsaicin extract?
No, paprika extract is not the same as capsaicin extract. It is low in capsaicin and does not have the same pungent properties associated with chili peppers.
Research Sources
- https://pmc.ncbi.nlm.nih.gov/articles/PMC11475573/ – This animal study investigated the impact of high-dose paprika extract on egg storage and blood biochemical parameters in Rhode Island Red and Silky Fowl hens. The study found that paprika extract improved yolk color and influenced blood lipid profiles, with breed-specific responses observed over the 28-day duration. While the study provides valuable insights, its findings are limited by its animal model and may not be directly applicable to humans.
- https://efsa.onlinelibrary.wiley.com/doi/pdf/10.2903/j.efsa.2015.4320 – This EFSA systematic review re-evaluated paprika extract (E 160c) as a food additive, focusing on toxicological and safety data. The review concluded that paprika extract is safe for use as a food additive, with no genotoxic concerns identified. However, the review noted the limited availability of human data and the absence of reproductive/developmental toxicity studies, highlighting areas where further research is needed.
- https://pubmed.ncbi.nlm.nih.gov/39409805/ – This study focused on improving the antioxidant content and color stability in spice paprika powder through rosemary extract supplementation. The research demonstrated that antioxidant supplementation enhances color retention and oxidative stability in paprika powder. While relevant for food science, the study's findings have limited direct implications for human supplementation or clinical outcomes.
- https://onlinelibrary.wiley.com/doi/10.1111/jfpp.14000 – This study investigated the effects of rosemary extract on the color and antioxidant properties of paprika powder. The results indicated that rosemary extract can improve the color stability and antioxidant capacity of paprika powder during storage. This research is valuable for the food industry, suggesting a natural way to enhance the quality and shelf life of paprika-based products.
- https://www.efsa.europa.eu/en/efsajournal/pub/4320 – This is a duplicate link to the EFSA systematic review re-evaluating paprika extract (E 160c) as a food additive. The review concluded that paprika extract is safe for use as a food additive, with no genotoxic concerns identified. However, the review noted the limited availability of human data and the absence of reproductive/developmental toxicity studies, highlighting areas where further research is needed.