BLACK PEPPER

Black pepper grows in India and other tropical Asian countries. Black pepper, which comes from the Sanskrit word pippali, was once known as black gold. Black pepper is one of the most commonly used spices in the world. Black pepper and white pepper both come from the same plant species. Black pepper is made by cooking the dried unripe fruit. White pepper is made by cooking and drying the ripe seeds. Black pepper contains a chemical called piperine. It seems to reduce pain, improve breathing, and reduce inflammation. Piperine also seems to improve brain function. Black pepper is an important healthy food owing to its antioxidant, antimicrobial potential and gastro-protective modules. Black pepper is a good source of manganese, a mineral that can help with bone health, wound healing, and metabolism. Black pepper contains piperine, a compound which helps to enhance metabolic performance and prevents fat accumulation in the body. The spice also increases the concentration of good cholesterol.

IUPAC NAME

◉ (2E, 4E)-5-(2H-1, 3-Benzodioxol-5-yl)-1-(piperidin-1-yl) penta-2, 4-dien-1-one

DRUG CLASSIFICATION

◉ Magnoliopsida

THERAPEUTIC ACTION

◉ Mouth for arthritis, asthma, upset stomach, bronchitis, a bacterial infection that causes diarrhea (cholera), colic, depression, diarrhea, gas, headache, sex drive, menstrual pain, stuffy nose, sinus infection, dizziness, discolored skin (vitiligo), weight loss, and cancer, bone health, wound healing, and metabolism, Improves digestion and metabolic performance, reducing fat accumulation in our body, help in managing obesity, enhance metabolic performance