Pepper,one of the most used spices in the world

Pepper is originating along the southwestern coast of India and Southeast Asia, it is extensively cultivated there and in other tropical regions. Pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice. Its fruit is a drupe hay stonefruit. Black pepper is the world's most common spices added to cuisines around the world. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine.

Processed peppercorns come in a variety of colours, any one of which may be used in food preparation, especially common peppercorn sauce.

Black pepper
Black pepper is produced from unripe fruit. Peppercorns are picked when they are still green, they are dried in the sun or by machine for a few days. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying, during which the pepper skin around the seed shrinks and darkens into a thin, wrinkled black layer.

White pepper
Peppercorns are picked when they ripe fully, after that they are soaked in water for about a week so the flesh of the peppercorn softens and decomposes. People removes what remains of the fruit, and the naked seed is dried. Sometimes the outer layer is removed from the seed through other mechanical, chemical, or biological methods.

Green pepper
It is like black pepper, it is made from unripe green drupes. Dried green peppercorns are treated in a way to retain its green color, such as canning or freezing or using sulfur dioxide. Unripe green peppercorns are soaked in brine or vinegar also retain their green color.

Red peppercorns
When the red peppercorns are ripe, people pick and preserve the whole drupe in brine and vinegar, so that the red color of the peppercorn is still preserved. Ripe red peppercorns can also be dried using the same color retention techniques as green pepper: canning, or freeze-drying, or sulfur dioxide.

Nutrient value in a teaspoon of ground black pepper about 2.3 grams including: Energy in calories: 5.77; Protein: 0.239 grams (g); Carbohydrates: 1.47g; Fiber: 0.582g; Sugars: 0.015g; Calcium: 10.2mg; Iron: 0.223mg; Magnesium: 3.93mg; Phosphorus: 3.63mg; Potassium: 30.6mg; Sodium: 0.46mg; Zinc: 0.027mg; Manganese: 0.294mg; Selenium: 0.113mcg; Fluoride: 0.787mcg; Niacin: 0.026mg; Folate: 0.391mcg; Betaine: 0.205mg; Beta carotene: 7.13mcg; Lutein + zeaxanthin: 10.4mcg; Vitamin E: 0.024mg; Vitamin K: 3.77mcg; Vitamin A: 12.6(mcg retinol activity equivalents).High in antioxidants
Piperine, the plant compound in black pepper, has strong antioxidant properties.

The body creates free radicals, by both way, some free radicals are created naturally such as when you exercise and digest food; Or in response to environmental stresses, free radicals can be formed with exposure to things like pollution, cigarette smoke, and sun rays. These unstable molecules that can damage cells. Excess free radical damage can lead to serious health problems, including inflammatory diseases, heart disease, and certain cancers.

Research has shown that diets high in antioxidants could lessen free radical damage. For example, one review of both test tube and rodent studies found that black pepper and piperine supplements may prevent or slow the advancement of free radical damage and related diseases such as atherosclerosis, diabetes, and cancer.

Finally, a test-tube study in human cancer cells noted that black pepper extracts were able to stop up to 85% of cellular damage associated with cancer development.

Anti-inflammatory properties
Many laboratory studies suggest that piperine is the main active compound in black pepper may effectively fight inflammation.

Chronic inflammation may be an underlying factor in many conditions, such as arthritis, heart disease, diabetes, and cancer.

While there is no extensive human research on the anti-inflammatory benefits of black pepper and piperine, several rodent studies suggest that piperine may help ease inflammation. For example, in studies in rats with arthritis, treatment with piperine resulted in less joint swelling and fewer blood markers of inflammation.

Another rodent study suggests piperine’s anti-inflammatory properties may help protect renal tissue damage associated with ischemia-reperfusion. Ischemia-reperfusion refers to tissue damage that occurs when a part of the body does not receive enough oxygen.

In other studies in mouse, the researchers found piperine also suppressed inflammation in the airways caused by asthma and seasonal allergies.

Antibacterial properties
A reviews and studies point to piperine’s antibacterial potential.

For example, after a small review of studies involving black pepper’s antibacterial properties against gram-positive bacteria, such as Staphylococcus aureus, researchers concluded the spice could be a powerful ingredient for future therapies against both infectious diseases and foodborne pathogens.

Another larger scale review examined lab and human studies involving the many pharmacological properties of piperine, including antibacterial properties. Similarly, one test tube study found that piperine and piperlongumine - a component of the long pepper plant, may help fight multidrug-resistant pathogens. The study’s authors concluded that both compounds might be helpful as bioactive compounds for new antibacterial drugs. However, authors from both reviews suggested more research is necessary.

Cancer-fighting properties
Although there have not been any human studies to date, several laboratory studies suggest the piperine in black pepper may have cancer-fighting properties.

For example, one comprehensive review of spices and cancer treatments notes that studies found piperine suppressed cancer cell replication in breast, prostate, and colon cancer.

Similarly, the substance showed promise as a therapeutic agent in treating osteosarcoma, a type of bone cancer. However, more scientists need to conduct more studies to investigate this effect fully.

May lower cholesterol levels
Black pepper extract has been studied in animals for its potential to reduce cholesterol levels. High blood cholesterol is associated with an increased risk of heart disease, which is the leading cause of death worldwide.

In one 42-day study, rats fed a high-fat diet and a black pepper extract had decreased blood cholesterol levels, including LDL (bad) cholesterol. The same effects were not seen in the control group.

Additionally, black pepper and piperine are believed to boost the absorption of dietary supplements that have potential cholesterol-lowering effects like turmeric and red yeast rice. For example, studies have shown that black pepper may increase the absorption of the active component of turmeric — curcumin — by up to 2,000%.

The researchers believe these results might warrant further studies to explore the potential beneficial effects on lipid metabolism in humans.

Nutrient absorption and gut health
Research from 2013 suggests black pepper may help boost nutrient absorption, as well as display prebiotic-like behavior, helping regulate intestinal microbiota and enhance gastrointestinal health.

Boosting brain function
Piperine has been shown to improve brain function in animal studies.

Several animal studies have shown piperine may improve brain function, particularly for symptoms associated with degenerative brain conditions such as Alzheimer’s disease. For example, researchers have found that piperine helped improve memory in rats with Alzheimer’s, as well as reducing the formation of amyloid plaques. These are damaging protein fragments that first develop in the areas of the brain linked with memory and cognitive function.

A study on humans found an association between Alzheimer’s and levels of piperine, but the researchers concluded they were not able to draw a reason for the link and stated more research is necessary.

Possible Dangers and Side Effects
Black pepper is considered safe for human consumption in the typical amounts used in food and cooking. Typical amounts of black pepper used in cooking and supplements with up to 20 mg of piperine appear to be safe. However, eating large amounts of black pepper or taking high-dose supplements may lead to adverse side effects, such as burning sensations in the throat or stomach.

Black pepper may promote the absorption and availability of some drugs, including antihistamines used to relieve allergy symptoms.

While this may be helpful for medications that are poorly absorbed, it can also lead to dangerously high absorption of others.

If you’re interested in increasing your black pepper intake or taking piperine supplements, be sure to check with your healthcare provider about possible drug interactions.

Compiled and penned by Crocus Media