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 | "Descrizione" by FRanier (9976 pt) | 2019-Aug-16 18:54 |
| Evaluation | N. Experts | Evaluation | N. Experts |
|---|---|---|---|
| 1 | 6 | ||
| 2 | 7 | ||
| 3 | 8 | ||
| 4 | 9 | ||
| 5 | 10 |
The Green pepper is obtained from the processing of the seedling Piper Nigrum L. using the fruit still unripe, green.
In traditional medicine it is used in the treatment of indigestion, diabetes, rheumatism, diarrhea, obesity.
As for the other varieties (White, Black and Red) it exerts antibacterial, tonic and digestive activity.
In the food industry it is widely used as a food flavor enhancer.
In the composition of Green pepper , monoterpenes represent the major components with the following percentages (1):
Overall, all components of Green pepper have been shown to contribute to antioxidant, antitumor, antibacterial, antifungal, analgesic, anti-inflammatory activity (2).
Among the various alkaloids present in Green pepper, piperine, which gives pepper its pungent taste, plays an important role as it has the ability to mitigate cancer-related symptoms. This study discusses the cellular mechanisms underlying the chemo-preventive action of this natural alkaloid (3).
Not recommended for people suffering from inflammation:
References________________________________________________
(1) Could essential oils of green and black pepper be used as food preservatives? Nikolić M, Stojković D, Glamočlija J, Ćirić A, Marković T, Smiljković M, Soković M. J Food Sci Technol. 2015 Oct;52(10):6565-73. doi: 10.1007/s13197-015-1792-5.
(2) Pulverizing processes affect the chemical quality and thermal property of black, white, and green pepper (Piper nigrum L.). Liu H, Zheng J, Liu P, Zeng F. J Food Sci Technol. 2018 Jun;55(6):2130-2142. doi: 10.1007/s13197-018-3128-8.
(3) Piperine: role in prevention and progression of cancer. Zadorozhna M, Tataranni T, Mangieri D. Mol Biol Rep. 2019 Jul 4. doi: 10.1007/s11033-019-04927-z.
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