Black pepper is a flowering vine that belongs to a family Piperaceae, cultivated for its fruit, known as a peppercorn.
This is usually dried and used as a spice and seasoning in food preparation. The fruit is a drupe (stone fruit) which is about 5 mm (0.20 in) in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed.
Peppercorns and the ground pepper derived from them may be described simply as pepper, or more precisely as black pepper that is cooked and dried unripe fruit, green pepper, dried unripe fruit, or white pepper, ripe fruit seeds.
Black pepper is more than just a kitchen staple.
It has been deemed the “king of spices” and used in ancient Ayurvedic medicine for thousands of years due to its high concentration of potent, beneficial plant compounds.
Black pepper is rich in a potent antioxidant called piperine, which may help prevent free radical damage to your cells and contains an active compound that has been shown to decrease inflammation.
Black pepper has demonstrated cholesterol-lowering effects in rodent studies and is believed to boost the absorption of potential cholesterol-lowering supplements.
Black pepper contains an active compound that has slowed the replication of cancer cells and induced cancer cell death in several studies.
Black pepper may increase the absorption of essential nutrients like calcium and selenium, as well some beneficial plant compounds, such as those found in green tea and turmeric May promote gut health.
The makeup of your gut bacteria has been linked to immune function, mood, chronic diseases, and more. Preliminary research suggests that black pepper may increase the good bacteria in your gut.
Furthermore, studies in rodents suggest that the piperine in black pepper may be a natural pain reliever.
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