Health Benefits of Piperine

Piperine is the alkaloid responsible for the pungency of black pepper.

Improved Digestion:

From increased saliva upon touching your taste buds to increased digestive acid that helps breakdown food further for more efficient nutrient absorption.

Weight Loss:

Stimulates the production of digestive acid that helps breakdown fat molecules for easier metabolization.

Respitory:

Breaks up mucus and phlegm, expels it through sneezing or coughing, eliminating it from the body and allowing healing from infection or illness.

Antibacterial:

Breaks down bad bacteria by attacking the cell membrane. Black pepper has often been used to improve commercial food safety due to its antimicrobial and antibacterial properties.

Antioxidant:

Antioxidants neutralize free radical cells. Black pepper itself is an antioxidant, in addition the Piperine found in black pepper is shown to enhance the effects of other antioxidants. Black pepper is rated at a 34,053 on ORAC scale (Oxygen Radical Absorbance Capacity)

Anti-inflammatory:

Improves inflammation from bug bites/ minor scrapes to arthritis.

Lowers cholesterol levels:

Black pepper itself does not lower cholesterol levels, However by breaking down fat molecules into easy to digest molecules it prevents the accumulation in the body.

Immune enhancer:

Boost the number and efficiency of white blood cells, helping against invading microbes.

Increases Bioavailability :

  • Increased digestive acid helps breakdown food further for more efficient nutrient absorption.
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  17. Bae GS, Kim MS, Jeong J, Lee HY, Park KC, et al. (2011) Piperine ameliorates the severity of cerulein-induced acute pancreatitis by inhibiting the activation of mitogen activated protein kinases. Biochem Biophys Res Commun 410: 382-388.
  18. Zachariah TJ, Safeer AL, Jayarajan K, Leela NK, Vipin TM, et al. (2010) Correlation of metabolites in the leaf and berries of selected black pepper varieties. Sci Hortic 123: 418-422Shoba G, Joy D,
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  20. Singh R, Singh N, Saini BS, Rao HS (2008) In vitro antioxidant activity of pet ether extract of black pepper. Indian J Pharmacol 40: 147-151.
  21. Lianzhong D, Zhu-Yan, Shiyue D, Li-Yixu, Songmei Z (1998) A study on chemical composition of spices irradiated by electron beam. Radiat Phys Chem 52:49-52
  22. http://healthmad.com/alternative/blackpepperanti-throat-infectiondyspepsia-and-other-medicinal-uses/
  23. http://www.whfoods.com/genpage.php?tname=foodspice&dbid=74
  24. Ayushveda. Botanical classification
  25. Deans SG (2001) Black Pepper, Piper nigrum. Medicinal and Aromatic Plants-Industrial Pro?les, Book reviews, Phytochemistry 58: 827-829.
  26. Bae GS, Kim MS, Jeong J, Lee HY, Park KC, et al. (2011) Piperine ameliorates the severity of cerulein-induced acute pancreatitis by inhibiting the activation of mitogen activated protein kinases. Biochem Biophys Res Commun 410: 382-388.
  27. Zachariah TJ, Safeer AL, Jayarajan K, Leela NK, Vipin TM, et al. (2010) Correlation of metabolites in the leaf and berries of selected black pepper varieties. Sci Hortic 123: 418-422
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