This study analyzed phytochemicals, including various carotenoids, tocopherol and L-ascorbic acid, in green, yellow and orange paprikas (GP, YP and OP) and measured the preventive effects of lipophilic extracts from different colored paprikas on the blockage of gap junctional intercellular communication (GJIC), which is known as a cellular event associated with tumor promotion. Main carotenoids were lutein and ${eta}$-carotene in GP, lutein, ${eta}$-carotene, capsanthin, violaxanthin, ${eta}$-carotene and capsorubin in YP, and lutein, ${eta}$-carotene, cryptoxanthin and zeaxanthin in OP. Total carotenoid contents were $65.54{pm}15.87$ mg/100 g dw in OP, $11.98{pm}0.69$ mg/100 g dw in YP and $10.30{pm}1.43$ mg/100 g dw in GP. Tocopherol contents were highest in GP compared with in YP and OP, whereas L-ascorbic acid contents were very high in all paprikas. We determined the non-cytotoxic levels of paprika extracts by MTT assay, which showed less formation of reactive oxygen species (ROS) induced by $500{mu}M$ $H_2O_2$ for 1h. Finally, we showed that pretreatment of paprika extracts prevented inhibition of GJIC induced by $500{mu}M$ $H_2O_2$ by the scrape-loading/dye-transfer technique. In conclusion, each colored paprika has unique phytochemicals and showed a protective effect on inhibition of GJIC.