The dried black berries of the pepper, which are harvested while still green and unripe, commonly known as black pepper. It is widely used as a spice and a condiment and as a peppercorn, can be used whole or ground. Here Markham Heid, Time.com, reflects on what science says about health and the use of black pepper:

“Like salt, black pepper sits on almost every kitchen table or countertop in America. But while whole books have been written about sodium consumption and human health, black pepper and its compounds have garnered little attention from experts.

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But pepper probably deserves more scrutiny. Some research has linked black pepper marinades to the elimination of heterocyclic amines, or HCAs, which are the cancer-causing chemicals that form when meat is charred or cooked at high temperatures. A group at Kansas State University found that mixing one gram of fine black pepper with 100 grams of ground beef—which works out to about a teaspoon of black pepper per half-pound of meat—almost completely eliminated the formation of HCAs during cooking.

While that much pepper may be too pungent for some, the study author says that mixing pepper with oregano, rosemary, and other herbs in the same spice-to-meat ratio should provide the same carcinogen-lowering benefits.

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Pepper may also aid digestion. “There are a number of animal studies that indicate some potential benefit for the gastrointestinal tract,” says Keith Singletary, professor emeritus of nutrition at the University of Illinois, who wrote an overview on the research on pepper. (The paper was funded by the McCormick Science Institute, which studies the benefits of spices.) While the evidence isn’t always consistent, some of it suggests that black pepper may stimulate the secretion of digestive enzymes that help you feel full after a meal and ease food’s transit through the GI tract, Singletary says. “It may also enhance the absorption of some nutrients,” he adds.

In particular, experts have looked into the ability of piperine—the organic compound that gives black pepper its appealing piquancy—to increase the body’s absorption of curcumin and resveratrol. Curcumin is a chemical found in turmeric root, and there’s evidence linking it with numerous anti-inflammatory and antioxidant properties. Resveratrol, meanwhile, is a red wine compound that may lower a person’s risks for brain disorders, heart disease and type-2 diabetes.”

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Read More … Article Source: http://time.com/5503520/black-pepper-health-benefits/

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