Chemical Composition, Nutritional, Medicinal And Functional Properties of Black Pepper: A Review

Abstract

Black pepper is one of the important spice rich in aromatic and medicinal components along with appreciable levels of several other functional components having health promoting properties. The uses of black pepper in various fields such as food processing, pharmaceutical industry etc, is increasing steadily due to its recognition as an important source of natural antioxidant having anticarcinogenic activity. It also have bioavailability enhancement nature, carminative property, anti-inflammatory action, cholesterol lowering capacity, immune enhancer ability, anti-pyretic, anti-periodic, antimicrobial and rubefacient activity. On searching out in past two decades research work it was found that there is scarcity of information on assessment of nutritional, medicinal and functional properties of black pepper and on the other hand, to perform the comparative study of ambient and cryogenic ground black pepper to asses in change in its all above mentioned properties such comprehensive study is required. The present review highlights the nutritional composition, medicinal properties, functional properties, product development and its utilization along with potential application. These finding will help to improve the output and final product quality of black pepper seed powder. The conclusion of this review have a broad impact across a wide range of industries such as food processing, pharmaceutical industry, medical field, health and nutrition as well as in academic field also.