Piper nigrum (Black pepper): A Flavor for Health
Pp. 24-38 (15)
Bhushan P. Pimple, Amrita M. Kulkarni and Ruchita B. Bhor
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.
Black pepper, Bioavailability enhancer, Piper nigrum.
P. E. Society’s Modern College of Pharmacy, Yamunanagar, Nigdi, Pune, India.