BLACK PEPPER(Piper nigrum)
BLACK PEPPER (Piper nigrum) The vine of black pepper (Piper nigrum L) and its derived extracts have a history of use in traditional medicine across various cultures and represent the source of one of the most globally utilized spices. Piperine, a key active compound found in both black and white pepper, is associated with numerous physiological and drug-like effects. Scientific literature suggests that black pepper may offer health advantages, particularly in supporting the healthy function of the digestive system.
Plant-Derived Compounds: The components of black pepper include dietary fiber, volatile oils, piperine, eugenol, the enzyme lipase, and various minerals. The essential oil fraction contains compounds such as α-pinene, β-pinene, limonene, and β-caryophyllene .
Therapeutic Applications: Pepper is described in traditional medicine as a substance that enhances digestive capabilities, stimulates appetite, and provides relief from cold, cough, throat disorders, intermittent fever, colic, dysentery, intestinal worms, and hemorrhoids. It is also known to stimulate the circulatory system and exhibits a wide range of antimicrobial activity. Furthermore, it has been reported to have pain-relieving (analgesic), fever-reducing (antipyretic), and anti-inflammatory properties, with piperine identified as one of the active compounds responsible for these effects.
Available Product Specifications: 95% piperine.
Product Information:
Botanical/ Scientific Name: Piper nigrum L Identification Method: TLC (Thin Layer Chromatography) Heavy Metal Limits: Arsenic: Not more than 20 parts per million Lead: Not more than 1 part per million Microbiological Quality: As per JPN Food Regulation.