Black Pepper: Its Health Benefits

Abstract

Black pepper has a scientific name of‘piper nigrum’is an unripe fruit of peppercorn which is dried, it is a flavor enhancer in food, besides also has health benefits, it contains bioactive compound piperine which adds a spicy taste to it being an antioxidant it reduces risk of various life-threatening illnesses (atherosclerosis, cardiovascular disease and neurological conditions) and also increases bioavailability of various nutrients, piperine at any given dose weakens memory impairment, in low dose piperine potentially  increases neuronal density in hippocampus. Black pepper boosts HCL in stomach and has antispasmodic properties. Active compounds present play a significance in stimulating leucocytes increasing immunity against various pathogens. It is given along with iron supplements to improve its bioavailability without any adverse reaction. Piper Nigrum given in significant amount enhances learning and memory inadequacy related to AlCl, also exhibits anticholinesterase activity preventing nerve degeneration. In the ongoing COVID scenario biologically active compounds in piper nigrum:  piperdardiine and piperanine are markedly effective against COVID‐19, hence is preferred as a medication. Black pepper rectifies the lipid profile, along with degree of total cholesterol, LDL and triglyceride in patients with cardiovascular diseases, piper nigrum being prosperous in having constituents of vanadium in it contributes in boosting and recovering fron cardiac function after a myocardial infarction and dealing with pressure overload–induced hypertrophy by inhibiting protein tyrosine phosphatases. Piper nigrum can boost melanocyte proliferation and bring back pigmentation to depigmented skin, therefore this could possibly be the treatment for vitiligo. Alkaloid constituent of black pepper, bring to bear anticancer properties in a wide range of malignancies.