Piper nigrum extract ameliorated allergic inflammation through inhibiting Th2/Th17 responses and mast cells activation.
Bui TT, Piao CH, Song CH, Shin HS, Shon DH, Chai OH.
Cell Immunol. 2017 Dec;322:64-73. doi: 10.1016/j.cellimm.2017.10.005.

A systematic review on black pepper (Piper nigrum L.): from folk uses to pharmacological applications.
Takooree H, Aumeeruddy MZ, Rengasamy KRR, Venugopala KN, Jeewon R, Zengin G, Mahomoodally MF.
Crit Rev Food Sci Nutr. 2019;59(sup1):S210-S243. doi: 10.1080/10408398.2019.1565489.

Biological Activities and Chemical Constituents of Essential Oils from Piper cubeba Bojer and Piper nigrum L.
Andriana Y, Xuan TD, Quy TN, Tran HD, Le QT.
Molecules. 2019 May 15;24(10). pii: E1876. doi: 10.3390/molecules24101876.

Alkaloids from Piper nigrum Synergistically Enhanced the Effect of Paclitaxel against Paclitaxel-Resistant Cervical Cancer Cells through the Downregulation of Mcl-1.
Xie Z, Wei Y, Xu J, Lei J, Yu J.
J Agric Food Chem. 2019 May 8;67(18):5159-5168. doi: 10.1021/acs.jafc.9b01320.

Antioxidant and anti-atherogenic activities of three Piper species on atherogenic diet fed hamsters.
Agbor GA, Vinson JA, Sortino J, Johnson R.
Exp Toxicol Pathol. 2012 May;64(4):387-91. doi: 10.1016/j.etp.2010.10.003.

New insights in vitiligo treatments using bioactive compounds from Piper nigrum.
Mihăilă B, Dinică RM, Tatu AL, Buzia OD.
Exp Ther Med. 2019 Feb;17(2):1039-1044. doi: 10.3892/etm.2018.6977.

Nontargeted Metabolomics for Phenolic and Polyhydroxy Compounds Profile of Pepper (Piper nigrum L.) Products Based on LC-MS/MS Analysis.
Gu F, Wu G, Fang Y, Zhu H.
Molecules. 2018 Aug 9;23(8). pii: E1985. doi: 10.3390/molecules23081985

Contribution of Polyphenol Oxidation, Chlorophyll and Vitamin C Degradation to the Blackening of Piper nigrum L.
Gu F, Huang F, Wu G, Zhu H.
Molecules. 2018 Feb 9;23(2). pii: E370. doi: 10.3390/molecules23020370

Effect of UV-C on the physiology and biochemical profile of fresh Piper nigrum berries.
Collings ER, Alamar Gavidia MC, Cools K, Redfern S, Terry LA.
Postharvest Biol Technol. 2018 Feb;136:161-165. doi: 10.1016/j.postharvbio.2017.11.007.

Antimicrobial synergism and cytotoxic properties of Citrus limon L., Piper nigrum L. and Melaleuca alternifolia (Maiden and Betche) Cheel essential oils.
Nikolić MM, Jovanović KK, Marković TL, Marković DL, Gligorijević NN, Radulović SS, Kostić M, Glamočlija JM, Soković MD.
J Pharm Pharmacol. 2017 Nov;69(11):1606-1614. doi: 10.1111/jphp.12792.

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):

• delta-carene 19,72
• Limonene 18,73
• alpha-pinene 10,39

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:

• gastric ulcer
• gastritis
• haemorrhoids
• hypertension
• gastro-esophageal reflux
• anal ragade

Piper nigrum studies

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.