International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


ISSN: 2455-4898

Vol. 3, Issue 2 (2018)

Protective role of Piper nigrum in health and healing of diseases

Author(s): Sharma Luxita, Vidhi Garg, Dr. Puneeta Ajmera, Maria
Abstract: 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  |  635 Views  278 Downloads
Journals List Click Here Research Journals Research Journals
Please use another browser.