Black pepper is a seasoning that can be used in stews, game cooking, and fondues. It is made from raw materials such as black pepper, which is better than white pepper in taste.
Black pepper is a seasoning that can be used in stews, game cooking, and fondues. It is made from raw materials such as black pepper, which is better than white pepper in taste.
Bacteriostatic effect
Pepper has broad-spectrum antibacterial properties, and the extracts of pepper fruit and pepper leaves have strong antibacterial effects on some plant pathogens and common microorganisms in food. It has been reported that black pepper essential oil has an inhibitory effect on the growth of five pathogenic fungus hyphae, such as pear black spot, wheat scab, tomato botrytis cinerea, pepper fusarium wilt and watermelon fusarium wilt. The inhibition rate of mycelial growth can reach 83.64%; the pepper extract has inhibitory effects on Escherichia coli, Bacillus subtilis, Staphylococcus aureus, Salmonella, yeast and Aspergillus niger; the ethanol extract of pepper has inhibitory effects on 12 176 bacterial strains of different genera also had strong inhibitory effect.
Anti-oxidize effect
Pepper fruit and pepper leaves have antioxidant activity. Both black and white pepper essential oils have the ability to scavenge superoxide anion free radicals, scavenge hydroxyl free radicals and resist linoleic acid lipid peroxidation. Within a certain concentration range, black and white pepper essential oils have stronger ability to scavenge superoxide anion free radicals than Among BHT, PG and VC, the antioxidant activity of black pepper essential oil is stronger than that of white pepper essential oil; the scavenging rate of DPPH· of black and white pepper oleoresin can reach 80%, and it has a good antioxidant effect on lard and sesame oil. The extract of pepper leaves has strong DPPH·scavenging ability. Among pepper leaves of different maturity, old leaves and young leaves have higher antioxidant capacity, and there may be more water-soluble and alcohol-soluble antioxidant substances; The O2-scavenging capacity (ORAC) method was used to evaluate the antioxidant activity of pepper leaves. The results showed that the scavenging ability of pepper leaves was higher than that of pepper fruit (fresh fruit, white pepper and black pepper), and the high antioxidant activity of pepper leaves made it have high development value.
antitumor activity
The anti-tumor activity of pepper is mainly attributed to the alkaloids containing piperidine. Piperine has anti-tumor activities of inhibiting the proliferation and inducing apoptosis of human gastric cancer SGC-7901 cells and human He PG2 liver cancer cells, and has anti-tumor activities on human liver cancer SMMC-7721 cells. Apoptosis was obviously induced; when the concentration of piperine was higher than 100 μmol/L, it could effectively inhibit the proliferation of colon adenocarcinoma cells; piperine significantly enhanced the growth inhibitory and apoptosis-promoting effects of cisplatin on lung adenocarcinoma A549 cells. Reduce the expression of MMP-2, VEGF, which may inhibit the migration of lung cancer cells.
other physiological activities
Pepper also has various physiological activities such as anti-convulsant, anti-obesity, and anti-depression. Piperine is one of the common broad-spectrum anticonvulsant drugs in clinic. The alcohol extract of white pepper can resist MES convulsions, and the maximum anticonvulsant rate is 50%. When the dose of white pepper extract is 76 g/kg, at 0.75 h It has a peak time at 1 hour and can last for 5 hours; piperine can not only significantly reduce the body weight of model mice (high-fat-induced mouse model) and the content of triglyceride, total cholesterol, LDL and VLDL in blood and fat mass, but also increased high-density lipoprotein levels, which have a positive role in obesity treatment. In addition, the water extract of pepper has a positive effect on digestive disorders, and the methanolic extract of pepper fruit has anti-anxiety and anti-depressant effects.
