Phytochemistry and pharmacology of Piper nigrum.

Black pepper (Piper nigrum) has been used as an antidote for cough, cold, dyspnoea, throat illnesses, intermittent fever, dysentery, stomach ache, worms, and piles in traditional medicine. It is also used as an anti-inflammatory, antipyretic, and to treat epilepsy and snakebite. Black pepper is a common spice in Asian cuisine, and it has applications in traditional medicine, perfumes, preservatives, and pesticides. Piperine, an alkaloid, increases the therapeutic efficacy of a variety of medications, vaccines, and nutrients by increasing bioavailability by blocking several digestive enzymes. Piperine also promotes digestion by increasing pancreatic and intestinal enzymes, as well as improving cognitive abilities and fertility. Rheumatism, cold, weariness, muscle aches, and infection can all be helped by black pepper essential oil, which makes up about 0.4–7% of the dry weight of berries. It was also utilised to improve blood circulation as a nerve stimulant. Piperine was found in 2–7% of both white and black pepper. Piperamides and nerolidol, two volatile oil constituents, have insecticidal properties. [ABSTRACT FROM AUTHOR]