Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

Science of Spices and Culinary Herbs - Latest Laboratory, Pre-clinical, and Clinical Studies

Volume: 2

Many herbs and spices, in addition to their culinary use for taste, contain chemical compounds which have medicinal uses. For this reason, herbs and spices have been used for treating various ...
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Piper nigrum (Black pepper): A Flavor for Health

Pp. 24-38 (15)

Bhushan P. Pimple, Amrita M. Kulkarni and Ruchita B. Bhor

Abstract

Piper nigrum is an indigenous extensive wine of Piperaceae. It is predominantly cultivated in the humid and subtropical climate of Western Ghats of India, mainly in Konkan and Kerala. The berries of black pepper are developed on axillary catkins. The berries are warty and turn brownish-black on ripening and are strongly aromatic and pungent. The tolerable aroma of the black piper is exploited in culinary preparations across the globe. Traditionally, it is used as a stimulant, antipyretic, analgesic, antiviral, and as a bioavailability enhancer. Consequently, the manifold use of black pepper has augmented its commercial and medicinal importance. Principle ingredients are alkaloids such as piperine, piperlongumine, and piperlonguminine. Recent research proves its beneficial role in the management of hyperlipidemia, obesity, cardiovascular complications, diabetes, etc. The proposed chapter will specifically highlight the phytochemical and pharmacological advancements in the research related to Piper nigrum.

Keywords:

Black pepper, Bioavailability enhancer, Piper nigrum.

Affiliation:

P. E. Society’s Modern College of Pharmacy, Yamunanagar, Nigdi, Pune, India.