the main bioactive compound found in black pepper (Piper nigrum), offers a wide range of health benefits supported by scientific research. One of its most notable effects is its ability to enhance the bioavailability of other nutrients and compounds.

Piperine, the main bioactive compound found in black pepper (Piper nigrum), offers a wide range of health benefits supported by scientific research. One of its most notable effects is its ability to enhance the bioavailability of other nutrients and compounds. Piperine achieves this by inhibiting metabolizing enzymes like CYP3A4 and P-glycoprotein, thereby improving the absorption of substances such as curcumin and resveratrol. Additionally, piperine exhibits strong antioxidant properties that help reduce oxidative stress, which is associated with aging and chronic diseases like atherosclerosis and cancer. Its anti-inflammatory activity has also been well documented, particularly in models of tissue damage where it suppresses pro-inflammatory cytokines.

Piperine plays a role in improving metabolic health by enhancing insulin sensitivity and reducing fasting blood glucose and hepatic fat accumulation. In neurological studies, piperine shows potential for neuroprotection by modulating GABAergic activity, reducing oxidative damage in neurons, and inhibiting acetylcholinesterase—suggesting possible benefits for cognitive function and mood regulation. It also protects the liver against chemical-induced toxicity by preventing increases in AST and ALT enzymes. Some studies point to its anticancer effects, noting its ability to inhibit tumor cell growth and reduce carcinogen formation during cooking. Piperine has demonstrated broad-spectrum antimicrobial activity and contributes to gastrointestinal health by stimulating digestive enzyme secretion. Furthermore, it may support weight management by inhibiting adipocyte differentiation and shows antidepressant-like effects by enhancing serotonin and dopamine levels.

Citations:

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8. D’Cruz SC, et al. (2005). "Modulation of genotoxicity by piperine in mouse bone marrow cells." Food and Chemical Toxicology, 43(7): 1117–1123.

9. Yin J, et al. (2019). "Piperine ameliorates high-fat diet-induced metabolic dysfunctions in mice through antioxidant and anti-inflammatory mechanisms." Journal of Functional Foods, 55: 58–67.

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