International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 2 (2018)

Protective role of Piper nigrum in health and healing of diseases


Sharma Luxita, Vidhi Garg, Dr. Puneeta Ajmera, Maria

India is called as “Spice bowl of the World”. Black pepper (Piper nigrum) is the “king of spices”. It is the most significant and broadly used spice in the world. The use of black pepper is not only limited in human diet but also used in medicinal purposes, as preservatives & as biological pest control agents. The colour of the pepper depends upon the kind and distribution of phenolic compounds. The enzymatic oxidation of ethanol glycoside in the presence of enzyme o-diphenol oxidase leads to the conversion of fresh green pepper into black pepper. 3, 4-dihydroxy-6-(N-ethylamino) benzamide acts as a substrate for o-diphenol oxidase. Piper nigrum inhibits lipid peroxidation, arrests hydroxyl and superoxide free radicals to prevent oxidative stress. The secretion of saliva and the activity of salivary amylase increased with the intake of black pepper. Fat digestion and absorption also enhanced by the spices as they stimulate liver to produce and secrete bile. Many such benefits of pepper leads to encourage us to write a Review about the benefits of Indian herbs and spices present in our kitchen.
Pages : 84-88