Abstract
Black pepper (Piper nigrum L.), hailed as the "King of Spices," holds a prominent place not only in culinary practices but also in traditional and modern medicine. This review brings together new information about the different phytochemicals in black pepper, its bioactive properties, and its medical uses. It focuses on piperine and essential oils, which are two of its main bioactive components. The spice encompasses a rich composition of alkaloids, terpenoids, phenolics, and flavonoids, contributing to its antioxidant, antimicrobial, anti-inflammatory, and anticancer activities. The botanical characteristics, cultivation patterns, and economic importance of Piper nigrum are reviewed, alongside its extensive use in treating respiratory conditions, gastrointestinal disorders, and inflammation. The bioavailability-enhancing effects of piperine, which amplify the absorption of drugs and nutrients, are emphasized. Also, black pepper essential oil has many health benefits, such as protecting neurons, lowering blood sugar, and fighting cancer. These benefits are mostly due to compounds like β-caryophyllene, sabinene, and limonene. While the pharmacological potential of black pepper is well-recognized, this review highlights critical research gaps, including the need for standardized methodologies and robust clinical trials. By synthesizing data from multidisciplinary studies, this work provides a comprehensive outlook on the multifaceted applications of black pepper, laying a foundation for future innovations in health and industry.
Published Version
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