Scientifically studied properties include: antioxidant, anti-inflammatory, antimicrobial, anticancer, hepatoprotective, anti-depressant, analgesic, bioavailability enhancing, anticonvulsant, immunomodulatory, digestive, antihypertensive, antispasmodic, antifungal and anxiolytic.
Most modern research into Black Pepper (Piper nigrum) focuses on the plant’s bioactive compound piperine. Besides giving Black Pepper its distinctive flavor, piperine is an alkaloid that’s been found to demonstrate diverse pharmacological activities. It also enhances the bioavailability of other compounds found in plants and synthetic drugs, meaning it improves how well a substance can be absorbed and used by the body. Notably, Black Pepper is used to increase the bioavailability of Curcumin, the best-known active compound in Turmeric.
It likely does this through multiple mechanisms. Piperine may promote rapid absorption of other compounds by increasing blood supply to the gastrointestinal tract, elevating digestive enzymes that help transport nutrients to the intestinal cells and decreasing acids that prevent the breakdown of some compounds. It may also inhibit liver enzymes that process and eliminate certain compounds, giving them more time in the body.
Despite its many benefits, Turmeric in its whole food form is not very bioavailable to the body. However, research has shown that combining it with Black Pepper (in the form of piperine, its primary active compound) or a fat can boost bioavailability by as much as 2,000%. Additionally, isolating the curcuminoids can boost efficacy. (In its whole form, curcumin only comprises between 2% and 8% of most turmeric preparations.) This is why eating Turmeric with a meal isn’t enough to deliver the potential benefits of Curcumin.
For this reason, individuals taking medications that are processed by the liver should consult a health-care professional before taking Black Pepper in supplement form, as it may alter the intended effects. Black Pepper may impact blood sugar levels and slow blood clotting, so people with bleeding disorders or diabetes and those who have recently undergone surgery should avoid Black Pepper. Small amounts of Black Pepper used to season food are likely safe for pregnant and breastfeeding people, but larger quantities and higher concentrations may not be for these populations.
