Black pepper comes from the Piper nigrum vine (Piperaceae family) that is native to southern Asia. Usually, the peppercorns are harvested green and dried in the sun until black. They may be used in pepper mills or ground into various grades of what we use as a seasoning.
Piperine is the pungent tasting alkaloid in the black pepper that gives it the characteristic taste. Alkaloids are basic organic compounds, containing nitrogen, most often of plant origin, that may have profound human physiologic effects. Other examples are nicotine and opium.
Piperine has been isolated from the black pepper and studied for its effects in humans from reducing inflammation to promoting healthy digestion and from preventing cancer to interfering with normal reproduction. The mechanisms of action are not well understood, but a recent paper in the Journal of Agriculture and Food Chemistry http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2010.01542.x/abstract, suggests a potential benefit as treatment for obesity.
The formation of the mature fat cell or adipocyte has been the subject of many studies and is a very complex process. Researchers in Korea have shown that piperine decreases the activity of transcription factors necessary to from the mature adipocyte from its precursor cells. In their in vitro or laboratory study, piperine down-regulates the activity of genes that control the formation of fat. They suggest that this finding might lead to potential treatments for obesity-related diseases.
Maybe they are on to something, but for now, we just need to eat less, exercise more and be active.
Together we can prevent 75,000 breast cancer cases each year!
This content is intended as information and not personal medical advise.
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