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7 Health Benefits Of Black Pepper

Black pepper is the fruit of a flowering vine in the family Piperaceae. Black pepper is widely believed to the most commonly used culinary spice in the world. Black pepper is native to Kerala, a southern state of India. The spiciness of black pepper comes from a chemical called piperine traditional peppers, which contains capsaicin. To learn more, watch this video on the 7 Health Benefits Of Black Pepper.

Black pepper (Piper nigrum) is the fruit of a flowering vine in the family Piperaceae. Black pepper is widely believed to the most commonly used culinary spice in the world. Black pepper is native to Kerala, a southern state of India. The spiciness of black pepper comes from a chemical called piperine traditional peppers, which contains capsaicin.

Black pepper has been used throughout history in herbal medicine and to preserve food.

Here are the 7 health benefits of black pepper.

1.     Black pepper may help fight cancer.

Research from the Dalhousie University suggests that black pepper treatment may help against colon cancer along with regular medical treatment.

2.     Black pepper may aid in digestion.

Black pepper helps the body secrete more hydrochloric acid, which is necessary for digesting proteins and other food components.

3.     Black pepper may slow down aging.

Black pepper inhibits the end products of protein glycation, which speed up aging.

4.     Black pepper may improve dental health.

Black pepper fights tooth decay and provides quick relief from a toothache.

5.     Black pepper may help skin conditions.

Piperine in black pepper has shown to be effective against vitiligo, a skin disease that causes areas of the skin to lose their pigmentation.

6.      Black pepper may help with weight loss.

Researchers from the Sejong University in Seoul, Korea suggests that piperine in black pepper battles fat by blocking the formation of new fat cells.

7.     Black pepper may be an anti-inflammatory.

Animal models have shown that the active component in black pepper, piperine, holds natural anti-inflammatory effects.

References and Information Sources used for the Article:

Butt, M. S., Pasha, I., Sultan, M. T., Randhawa, M. A., Saeed, F., & Ahmed, W. (2013). Black pepper and health claims: a comprehensive treatise. Critical reviews in food science and nutrition, 53(9), 875-886.

Srinivasan, K. (2007). Black pepper and its pungent principle-piperine: a review of diverse physiological effects. Critical reviews in food science and nutrition, 47(8), 735-748.

Yaffe, P. B., Power Coombs, M. R., Doucette, C. D., Walsh, M., & Hoskin, D. W. (2015). Piperine, an alkaloid from black pepper, inhibits growth of human colon cancer cells via G1 arrest and apoptosis triggered by endoplasmic reticulum stress. Molecular carcinogenesis, 54(10), 1070-1085.

Saraswat, M., Reddy, P. Y., Muthenna, P., & Reddy, G. B. (2008). Prevention of non-enzymic glycation of proteins by dietary agents: prospects for alleviating diabetic complications. British journal of nutrition, 101(11), 1714-1721.

Park, U. H., Jeong, H. S., Jo, E. Y., Park, T., Yoon, S. K., Kim, E. J., ... & Um, S. J. (2012). Piperine, a component of black pepper, inhibits adipogenesis by antagonizing PPARγ activity in 3T3-L1 cells. Journal of agricultural and food chemistry, 60(15), 3853-3860.