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Piperine, possibly along with its isomer chavicine, [2] is the compound [3] responsible for the pungency of black pepper and long pepper. It has been used in some forms of traditional medicine . [ 4 ]
These include piperine, which gives black pepper its spicy taste. This gave the compound its name. Other examples are the fire ant toxin solenopsin, [18] the nicotine analog anabasine of tree tobacco (Nicotiana glauca), lobeline of Indian tobacco, and the toxic alkaloid coniine from poison hemlock, which was used to put Socrates to death. [19]
The most important representative of piperidine alkaloids is piperine, which is responsible for the pungent taste of pepper. The piperidine alkaloids also include the sedum alkaloids (e.g. sedamine), pelletierine, the lobelia alkaloids (e.g. lobeline), the conium alkaloids (such as coniine) and the pinus alkaloids.
Some spicy superstars include turmeric, which has been shown to reduce LDL cholesterol; ginger which may reduce blood pressure; and black pepper, which contains piperine, a compound reported to ...
Pepper gets its spicy heat mostly from piperine derived from both the outer fruit and the seed. Black pepper contains between 4.6 and 9.7% piperine by mass, and white pepper slightly more than that. [52] Refined piperine, by weight, is about one percent as hot as the capsaicin found in chili peppers. [53]
After the discovery of bioenhancer Piperine in 1979, a new chapter was added in medical science. Since then it has generated global interest and research in the field and has led to discovery of many other new bioenhancers. Piperine remains the most potent and extensively researched bioenhancer till date.